Tuesday, September 14, 2010

Tasty Tuesdays: Pioneer Woman's Mushroom-and-Swiss Sliders

There are a few things that I simply love.  Some items on this list are football, The Pioneer Woman's blog, and beef sliders.  So when you find the latter of these two things in one place and they'd work perfectly at your next tailgate party, I think they are a must share for Tasty Tuesdays!!!  Do those sliders look anything but AMAZING?!?!  For more photos of a step by step method to the Pioneer Woman's slider making madness, you can access her recipe HERE...

From the spicy sauce to the flavorful mushrooms and the tasty melted cheese...  Mmmmmmm...   I can't wait to make these!
  • Ingredients
  • ⅓ cups Mayonnaise
  • 2 Tablespoons Ketchup
  • 1 teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)
  • 4 Tablespoons Butter
  • ½ whole Medium Onion, Finely Diced
  • 8 ounces, weight White Mushrooms, Chopped Finely
  • ½ cups White Or Red Wine (optional)
  • 4 dashes Worcestershire Sauce
  • Kosher Salt And Freshly Ground Black Pepper
  • 2 pounds Ground Beef
  • 4 Tablespoons Heavy Whipping Cream
  • 4 dashes Worcestershire Sauce
  • 1 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 4 slices Swiss Cheese, Cut Into Four Squares
  • 8 whole Dinner (or Slider) Rolls, Split

Preparation Instructions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.)

Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet.
Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture.
Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.


Don't forget that you can make your next tailgate foolproof by winning these two amazing products simply by entering my KIWI camp dry products HERE!!!

We'll draw a winner this Friday in time for your tailgating weekend begins!


  1. Mmmmm...those look delicious!! When I was younger we used to go to this restaurant called The Amarillo and a mushroom and swiss burger was the ONLY thing I would ever order. Gosh...I haven't had one in FOREVER!!!!

  2. Yum! Those look delish! I love mini burgers!

  3. I can't wait to hear your review of these after you make them!

  4. I love mushroom swiss burgers!I will have to show this to my husband so he can make some! Have a great day!

  5. Oh my word, these look absolutely HEAVENLY! Leave it to Ree to include HEAVY CREAM in her hamburgers, God I love that woman. The spicy fry sauce sounds ridiculously awesome too! Bring on the cayenne baby!

    PARFAIT for some WHO DAT tailgaiting, yes my love?

    Hugs and xxxxxx!!! :)

  6. Ok, I'm sitting here eating a salad and you show me these babies?? That is so not fair, not fair at all!! ;-)

  7. Nothing short of amazing! I'm drooling!


  8. Sounds delicious! Love the Pioneer Woman recipes :)

  9. Mmmm I am officially starving now! These look amazing. I am ready for lunch!



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