Black Cherry BBQ Mushroom Swiss Burgers | Blackstone Griddles

I think it was like five years ago, CJ, four years ago, I did a mushroom Swiss burger. It was, it was a hot minute. It was a while ago. I had a hankering for some mushrooms and I haven't had a burger on the channel in quite a while. So I want to show you guys something really, really fun. I got to do a series with the PGA. We'll talk about it in a minute. This is kind of like an amalgamation of a few of those. This is a cherry, I don't want to say this CJ, a cherry barbecue, a black cherry barbecue mushroom Swiss burger. It's a mouthful. Good luck, Andy, on the thumbnail for this video. Let me show you how I like to do it. So if you did not know, Blackstone is the official griddle of the PGA tour. It's so exciting. There's so much fun stuff coming up a week or two ago, a little while ago, a month ago. I don't remember. Where's time? I'm a dad. I have three kids. I don't know what time is. We got to hang out with a few of the pros and we did a really fun series called burgers and birdies where I got to hang out with the golfers and cook some fun stuff. We were actually at a tournament as well. We did three different kinds of burgers, like a morning glory burger. We did a barnyard burger. And then we did a barbecue sauce that I thought was really fun. They all really loved it. So I wanted to do a version of that together. We're taking some of that and we're bringing it home. So on that shoot, we did a blackberry barbecue sauce, but today I'm going to do a cherry barbecue sauce. I'm going to start with a pot on the griddle and go in with some ketchup. Now this doesn't need to be super hot. We're just going to kind of dissolve all the seasonings when we get to them. We're going to go in with our black cherry jam. You can use any jam that you like. We're going to go with just a bit of vinegar. I'm using sherry vinegar, not because cherry and sherry rhyme but because I like it. I think it's good. And then we're going to get to all of our seasonings. I've got five. Barbecue sauce doesn't have to be that difficult. I've got garlic powder, onion powder, smoked paprika, a bit of chipotle for some heat and some ground thyme. And for good measure, a bit of SPG or whatever other seasonings that you like. All of that goes in and give it a mix. That's it. Barbecue sauce is not difficult. Again, use any kind of jam you want. That's where the sweetness is going to come from. I am now and will forever be a huge fan of Vidalia onions. They're just sweet. They're delicious. I like red onions occasionally, but if I'm cooking, it's always sweet onions. Julienne those nice and evenly. Not too thick, not too thin. Also do the same thing with some mushrooms. Now this is technically a slice and not a julienne, but you know, keep them bite size. You don't want them too big. I've got the other side of my griddle set on like a medium-ish, medium-ish heat, medium high maybe. Let's throw down a bit of oil, our mushrooms and our onions and hit that with just a bit of SPG. Now we don't want to cook so long that the mushrooms kind of get mushy or the onions start to caramelize too much. I mean, if you want to go for it, like go French onion soup style with the onions, but I'm looking, I want a bite still. I want a little bit of textural contrast in the onion. So I'm talking, I don't know, three minutes, four minutes before I get to my burgers. You know the drill, 80, 20 ground beef. If you're unfamiliar, that means it's 80% lean protein and 20% fat. And that's going to give us the juiciest burger without being too greasy. If you go 90, 10, sometimes they fall apart. If you go into like 70, 30 year, it's like more like sausage territory. We're going to use the good old CJ Frazier classic or Bruce Mitchell, Andy. Who did it first? Throw down the meatball. This is like medium high heat as well. You can go high heat if you want a really, really solid sear. Lay the meatball down and let it cook for a second. Don't smash it. Wait a second. We get that little Maillard caramelization. We roll the meat over. Now when we smash, it won't stick, right? Hit that with a bit of salt, pepper, and garlic and let them cruise for just a bit. You know, I want to toast the buns. I'm not usually a toast the buns kind of guy, but I've got some country crock drizzle and sizzle. Let's toast our buns and drizzle and sizzle. Use any garnish that you like, but I am going to shred. It's not super fine shred. This isn't Subway. Am I right, CJ? Am I right, am I right? I'm going to shred up some romaine lettuce, but you could do tomato. You could do fresh onion. You can do any other toppings that you want. For this, I just want the shredded lettuce. After we flip, let's go ahead and toss around the vegetables a little bit. And I was thinking about doing the vegetables on top of the cheese. And then I remembered my good friend, CJ, who loves cheese glue. I'm going to put the onions and the mushrooms on top of the patty, and then a piece of Swiss cheese over the veggie. So as it melts, it's going to hold everything together. It's like the worst. When you take a bite or you try to build it and the mushrooms and onions just fall off, the cheese glue will hold everything in place. To build these, it's pretty simple. Let's go ahead and use that sauce on the bottom. We'll do the bottom and the top. Let's start with the bottoms. And you see there's little bits of cherry in there still. No matter what fruit preserver, fruit jam that you use, little bits of fruit are really, really fun. It's going to play on the savory sweet thing later. Then we'll add some lettuce and our gorgeous patties. That cheese just cascading. I know you don't like mushrooms, CJ, but that's gorgeous. Look at that. It is beautiful. So for everyone that loved the mushroom Swiss burger from years and years ago, here's a new iteration with some inspiration from that PGA thing we did. Let's take a bite. You want a bite, CJ? Come on. See, see, that's what I'm talking about. That's what I'm talking about. You know, remember a loosely pack your burger. You don't want it to be like, it's not a meatball, right? Not a meatball. Golly, that looks awesome. Here we go. The cherry, cherry barbecue sauce. That's gorgeous. Only make it a bit better with no mushrooms. I don't know if you could hear that. Disregard mushrooms are key. You got to have mushrooms in a mushroom Swiss burger. That's what you got to do. That's, that's freaking awesome. We talk a lot about balance, right? We have a lot of savory from the mushrooms, from the beef, from the onions. Then we've got that sweetness from the cherry, the acidity from the sherry, that came back, the vinegar. Like all of this is really well balanced. A little bit of crunch from that lettuce. This is, this is glorious. Thank you guys so much for hanging out. I'm not sharing. I'm definitely eating all this one. Yeah, thank you guys for hanging out. Let me know down in the comments. What'd you think about that one? Are you going to give it a try? Share it with a friend. See if they want to give it a try. Let me know what you would like to see in future episodes, but this is Cook, Eat, Repeat, where we like to help you become a better cook one recipe at a time. I'm your host, Chef Nathan Lippe. I didn't even say that correctly because I got mushrooms on the brain. See you guys in the next episode.