Mushroom Swiss Burger

The Restaurant

In Amarillo, we have a great little place called George St. Taphouse. It’s where I would go to have a beer and a bourbon (Modelo and Buffalo Trace Bourbon). And after a few drinks, I would always end out the night by ordering a mushroom Swiss burger with fries and a side of Valentina hot sauce which I would, for some reason, mispronounce as Valencia (I blame the alcohol).

The Burger

Sauteed Onions, Mushrooms, Swiss, and Mayo. A very simple combination but that’s all it took to become one of my favorite burgers from this place. And after a couple of rounds, it’s all I need at the end of the night to soak up all the alcohol.

George St. Taphouse is also a place a took a significant other to since I had hyped up the food and scene quite a bit during our FaceTime calls. So when she came to visit, it was only natural I take her there. After we had enjoyed a couple of drinks, we went ahead and ordered a mushroom Swiss burger with Valentina on the side to go. But for some reason, once we got home, she placed the food in the fridge (again, I blame the alcohol).

My Mushroom Swiss Burger

For my version of this delicious burger, I pretty much prepared it in the same manner as my end of summer smash burger. I used Kerrygold Pure Irish Butter to sauté my mushrooms and onions. It tends to have the right amount of salt in it and also has a higher fat content which makes the mushrooms unbelievably good. A couple of melted Swiss cheese slices on a couple of patties, toasted brioche buns with Duke Mayo and I had my very own mushroom Swiss burger. How it survived without a bite during the photoshoot, I’ll never know. 😉