I'm going to assume that all of my awesome readers have at least heard of Merkt's Cheese. Because if not, that's a crime and you should question your integrity. I'm just sayin'. The real question is, have you tried their Swiss-Almond variety? I'm telling you, this stuff is magical. There really is no other way to describe this cheese. Growing up, we were fortunate enough to have a lake house in Lake Geneva, Wisconsin where we spent a good majority of our free time on the weekends. I remember my mom bringing home containers of it from the grocery store and by the end of the weekend, it would be gone. Clearly it's a huge hit in our family. I guarantee my sister and dad would throw punches at each other for the last bite. Kidding…sort of. We're not that sick in our family. So Merkt's website says you can put it on crackers, pretzels and fresh veggies. Me? I stuff it in sirloin burgers...because that's how I roll. And then I top them with caramelized onions and mushrooms. Don't worry though, I served it with sweet potato fries because, you know, we're on a diet and all. But really, you should try these burgers as soon as humanly possible. And then go for a run or something healthy like that, so your heart doesn't stop. Enjoy!
1 lb ground chuck
1/2 cup of Merkt's Swiss-Almond Spreadable Cheese
1 onion sliced thin
1 package of pre-cut baby bella mushrooms
1 TBSP unsalted butter
BBQ sauce, optional
Divide the meat up into 4 equal portions. Then divide the ½ cup of cheese spread up into 4 portions. Form the meat around the cheese and then flatten into a burger patty. Heat a cast iron skillet on high and let heat up for a few minutes. Once hot, cook each burger for about 5 minutes per side for medium (depending on thickness).
Meanwhile, on medium-high, heat the butter in a pan. Add the onion and cook until soft. Next add the mushrooms. Season with kosher salt and fresh ground pepper. Cook together for about 15 minutes until onions start to brown and are caramelized.
Toast your GF buns under the broiler. Top each bun with a burger and then a generous helping of the onion/mushroom mixture. Top with a TBSP of BBQ sauce. Serve immediately.