You can thank DirecTV’s baseball package and a fast-food clown for this delish cheeseburger.
My husband is a lifelong Los Angeles Dodgers fan, and there had been frequent clown-inclusive fast-food commercials for a garlic butter-drenched portobello swiss burger with Swiss cheese. Since we’re a couple thousand miles from the nearest Jack in the Box and since I figured I could do a better and healthier spin on it, I came up with this super juicy sammy.
I used all the same basic ingredients — meat, bun, Swiss, baby portobellos, garlic and butter (does their garlic butter even have real butter in it?) — but made better use of the components.
The mere thought of melting a blob of butter on a piece of meat gives me the willies, so I sauteed some garlic in a bit of butter and sweated those mushrooms down really well. I also added sweet onion, because, why not?
Once the vegetables were caramelized and soft, I pushed them aside in the pan and added lean bison patties. Bison (aka buffalo) is lower in fat than most ground beef varieties, plus since buffalo feed on grasses, the meat is much higher in omega-3 fatty acids than many protein sources. Usually I add fillers to my burgers (bread crumbs, egg, onion) to puff ‘em up a bit, but I was going for a fast-food feel so I left ‘em unadulterated. Besides, there’s plenty of juiciness from the vegetables.
To top off my fast-food transformation, I used a 100-calorie sandwich thin, which cuts the bread calories in half. You also can use a 100-calorie English muffin but I find that the sandwich thin has more surface area to hold all the onions and mushrooms. I also used Sargento Ultra-Thin Swiss — regular or aged Swiss has a bigger flavor than baby Swiss, so that 40-calorie slice has a bigger impact. And don’t drag out the ketchup! These burgers don’t need a lick of sauce.