A.P. Mushroom, Swiss Burger
Charcoal-Grilled Burgers with Umami-Rich Mushrooms and Melty Swiss
This isn’t your average mushroom and Swiss burger. We double down on flavor by sautéing mushrooms in Ranch & Rifle’s A.P. seasoning, then mixing some straight into the patties themselves with a yolk for extra richness. Charcoal grilling adds the final smoky punch, and once that Swiss cheese melts and the buns are toasted, it’s game over.
Ingredients
2 lbs ground beef (80/20 recommended)
8 oz white or baby bella mushrooms, sliced
1½ tbsp Ranch & Rifle’s A.P. seasoning, divided
1 tbsp olive oil
1 egg yolk
4–6 slices Swiss cheese
4–6 burger buns, toasted
Optional toppings: lettuce, tomato, grilled onions, mayo
Instructions
1. Sauté the Mushrooms
Heat olive oil in a cast iron skillet over medium heat (or directly over charcoal). Add the sliced mushrooms and sauté until browned and tender. Season with about 1 tsp of A.P. near the end of cooking. Remove from heat.
2. Chop & Mix
Finely chop half of the cooked mushrooms. In a mixing bowl, combine the ground beef with the chopped mushrooms, egg yolk, and about 1 tsp more of The A.P. seasoning. Gently mix until combined, being careful not to overwork.
3. Form the Patties
Shape the mixture into 4–6 burger patties, pressing a small dimple in the center of each to prevent puffing while they grill.
4. Prep the Grill
Light your charcoal grill and set it for direct heat, aiming for medium-high (375–400°F). Let it preheat until the coals are hot and ashed over.
5. Grill the Burgers
Place the patties over direct heat and grill for about 4–5 minutes per side, flipping once, until your desired doneness is reached. In the final minute, place Swiss cheese slices on top and close the lid to melt.
6. Toast the Buns
While the burgers finish, toast your buns cut side down on the grill for about 30–60 seconds, or until golden.
7. Build & Top
Place the patties on the toasted buns and pile on the remaining sautéed mushrooms. Add any other toppings you like, but these burgers are strong enough to stand alone.
Why It Works
The A.P. seasoning brings out the natural umami of mushrooms and beef without overpowering it, while the sautéed mushrooms in the patty add moisture and richness. Swiss cheese balances it all out with creamy melt and nutty flavor. Finished over charcoal? That’s flavor with a capital F.
Cooked this one up? Tag @Ranch.and.Rifle and show us how you’re using The A.P. this summer.
