RECIPE

Grilled Mushroom Garlic Toast Burger

Branding Iron's Thick & Juicy Patty on Texas Toast garlic bread with swiss cheese, sautéed mushrooms, thick bacon, tomato, pickle chips, herb mayo, and "bistro sauce".

INGREDIENTS

Components (per burger)

  • 1 beef burger patty
  • Kosher salt and freshly ground black pepper
  • 1–2 tbsp neutral oil or clarified butter (for searing)
  • 2 slices Swiss cheese
  • 2 slices Texas Toast griddled
  • 1–2 tbsp garlic butter or garlic oil (for the toast)
  • ½ cup mushroom–onion mix (below)

Mushroom–Onion Mix (batch)

  • 1 lb cremini or baby bella mushrooms, sliced
  • 1 medium yellow onion, thinly sliced
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 2–3 cloves garlic, minced
  • 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
  • 2 tbsp dry sherry or white wine (optional)
  • Kosher salt and black pepper

INSTRUCTIONS

Method (mushroom–onion mix)

  1. Heat butter and olive oil in a large pan over medium heat.
  2. Add onions and cook, stirring, until softened and starting to caramelize.
  3. Add mushrooms, season with salt and pepper, and cook until they release liquid, it evaporates, and edges begin to brown.
  4. Add garlic and thyme; cook 1–2 minutes until fragrant.
  5. Deglaze with sherry/white wine, if using, and cook until nearly dry.
  6. Taste and adjust seasoning; hold warm.

Method (garlic toast base)

  1. Brush the Texas Toast slices with garlic butter or garlic oil on both sides.
  2. Griddle on a flat top until deeply golden and crisp.

Method (burger build)

  1. Season patty on both sides with salt and pepper.
  2. Sear on a flat top or grill to desired doneness.
  3. In the last minute of cooking, mound warm mushroom–onion mix on top of the patty and cover with Swiss slices; cover to melt.
  4. Place the mushroom–Swiss–topped patty directly on the griddled garlic toast and serve open-faced or with a second, smaller garlic toast “cap” if desired.

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