Creole Mushroom and Swiss Burger

Ingredients

Equipment Needed

• •12-inch cast iron skillet or heavy-bottomed pan
• •Lid or large heatproof bowl for melting cheese
• •Metal spatula

Instructions

1. 1

   Season the beef

   Place the ground beef in a large bowl. Add one tablespoon of Creole seasoning, the salt, and the black pepper. Use your hands to gently mix the seasonings through the meat, but don't overwork it. You're not making a meatloaf. Divide into four equal portions and form into patties about three-quarters inch thick, slightly wider than your buns since they'll shrink. Press a shallow dimple into the center of each patty with your thumb.

   That dimple prevents the burger from puffing up into a ball. The center cooks slower than the edges, and without the dimple, you end up with a dome instead of a flat patty.
2. 2

   Start the Creole mushrooms

   Heat one tablespoon of oil and the butter in a large skillet over medium-high heat. When the butter foams and the foam subsides, add the sliced mushrooms in a single layer. Let them sit undisturbed for two to three minutes until they develop a golden-brown sear on the bottom. Stir and continue cooking until the mushrooms have released their liquid and it has evaporated, another four to five minutes. They should be deeply golden and smell earthy and rich.

   Resist the urge to stir constantly. Mushrooms need contact with the hot pan to brown. Moving them around keeps them pale and steamy.
3. 3

   Add the holy trinity

   Push the mushrooms to one side of the pan and add the diced onion, celery, and bell pepper to the empty space. Let them sizzle and soften for three to four minutes, stirring occasionally. You'll hear them complain when they hit the pan. That's good. When the onions turn translucent and the edges of the peppers start to soften, stir everything together.

4. 4

   Season and finish mushrooms

   Add the garlic and thyme, stirring for thirty seconds until fragrant. Sprinkle in the remaining tablespoon of Creole seasoning and stir to coat everything evenly. Taste a mushroom. Adjust seasoning if needed. The mixture should be savory, earthy, and have a gentle warmth from the Creole spices. Transfer to a bowl and cover to keep warm while you cook the burgers.

5. 5

   Cook the patties

   Wipe out the skillet and add the remaining tablespoon of oil. Heat over medium-high until the oil shimmers and just begins to smoke. Lay the patties in the pan. You should hear an aggressive sizzle. If you don't, your pan isn't hot enough. Cook without moving for four minutes for medium-rare, five for medium. The bottom should develop a dark, caramelized crust.

   Never press down on a burger with your spatula. You're squeezing out all the juice that makes it worth eating.
6. 6

   Flip and add cheese

   Flip the patties and immediately pile the Creole mushroom mixture on top of each one. Layer two slices of Swiss cheese over the mushrooms. Add two tablespoons of water to the pan and immediately cover with a lid or large heatproof bowl. The steam will melt the cheese in about two minutes while the patties finish cooking. The cheese should be draped and gooey, the mushrooms peeking through.

7. 7

   Toast the buns

   While the cheese melts, butter the cut sides of your buns generously. Toast them in a separate pan over medium heat until golden brown and slightly crisp, about two minutes. A toasted bun holds up to the juices without getting soggy.

8. 8

   Assemble the burgers

   Spread a tablespoon of remoulade on the bottom bun. Set the patty with its mushroom and cheese crown on top. Close with the top bun. Let it rest for just a minute so everything settles together. The first bite should be a revelation: the beef juicy and well-seasoned, the mushrooms earthy and tender, the cheese stretching as you pull the burger apart, and the remoulade adding brightness and a little kick at the finish.

   If your remoulade isn't spicy enough for your taste, add a few dashes of hot sauce directly to the patty before closing the bun.

Chef Tips

• •Use an 80/20 ground beef blend. Leaner meat makes dry burgers. The fat is what keeps things juicy and gives you that beautiful crust when it renders against the hot pan.
• •Make your own Creole seasoning if you can. Equal parts paprika, garlic powder, and onion powder, with half parts each of cayenne, black pepper, dried oregano, and dried thyme. Salt to taste. Store-bought works fine, but homemade lets you control the heat.
• •Baby bella or cremini mushrooms have more flavor than white buttons. If you can find fresh chanterelles or oyster mushrooms, even better. This is Louisiana, where we use what the land gives us.
• •The remoulade is essential. It cuts through the richness of the beef and cheese with brightness and heat. At Lagniappe, we make it with mayo, Creole mustard, horseradish, capers, and a good hit of hot sauce.

Advance Preparation

• •The Creole mushroom mixture can be made up to two days ahead and refrigerated. Reheat gently in a skillet before assembling.
• •Patties can be formed and refrigerated for up to 24 hours. Bring to room temperature for 20 minutes before cooking for even cooking.
• •Remoulade improves with time. Make it a day ahead and let the flavors marry in the refrigerator.

Frequently Asked Questions

Nutrition Information

1 serving (about 375g)