Mushroom Swiss Burgers - Emeril Lagasse Pasta & Beyond Recipes

INGREDIENTS
1 ½ lb beef chuck, cubed
1 tsp. salt
1 tsp. ground
black pepper
8 oz Swiss cheese, cubed
6 baby belle or
cremini mushrooms,
cleaned & trimmed
1 shallot
2 tbsp. steak sauce
10
Mushroom
Swiss Burgers
DIRECTIONS
1.
Season the beef with the
salt and black pepper.
Freeze the beef for 1 hour
before grinding.
2.
With the Meat Grinder
Housing attached to the
Pasta & Beyond, press
the Power Button and
then the Forward Button.
Grind the cheese, then
the mushrooms, and
finally the meat.
NOTE:
during grinding. Do not let meat get hard.
SERVES 6
Freeze meat to keep firm and cold
3.
In a bowl, combine the meat,
cheese, mushrooms, shallot,
and steak sauce. Form the
mixture into six patties.
4.
On the stove top, pan sear
the patties on each side until
the desired doneness is
reached.
5.
Serving suggestion:
Serve on a salad or between
brioche rolls.