Customize the classic Mushroom Swiss Burger with this Creamy Mushroom Gouda Antelope Burger.
The burger is piled high with smoked Gouda Cheese and a creamy mushroom gravy. I used smoked Gouda Cheese, but not everyone likes the flavor of smoked cheese so you can also substitute with slices of Havarti Cheese. This recipe also works with ground elk or ground venison.
Makes 6 Burgers
- 1 1/2 lbs ground antelope burger
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 cups Baby Bella mushrooms sliced
- 1 small white onion chopped
- 1/2 can mushroom soup
- 1 teaspoon worcestershire sauce
- 1/4 cup water
- 3 tablespoons butter
- 12 slices smoked Gouda cheese (substitute Swiss or Havarti Cheese)
- 6 Hamburger buns
- In a bowl mix ground antelope, garlic powder and salt. (I used a 80/20 ratio for my blend: 80% antelope and 20% bacon ends.) Divide meat into 6 – 2 inch balls and form large meat patties.
- Heat cast iron skillet over medium-high heat and add 1 tablespoon butter to skillet. Place burgers in skillet and cook for approximately 6-7 minutes or until browned. (You may have to cook in batches unless you have 2 skillets.) When browned, turn burgers over and continue to cook until done.
- Melt butter in a skillet over medium heat and saute onions and mushrooms until mushrooms become golden brown and onions become translucent. Add mushroom soup, worcestershire sauce and 1/4 cup of water to pan. Reduce heat to low and simmer for 5 minutes. Remove from heat.
- Place two slices of cheese on each burger and then spoon equal amounts of the mushroom mixture on top. Place under broiler until the soup starts to bubble and the cheese melts.
Serve each antelope mushroom cheeseburger on a toasted hamburger bun and enjoy.