Mushroom-and-Swiss Sliders with Spicy Fry Sauce

To slather on the slider buns—which were actually just storebought dinner rolls split like hamburger buns—I whipped up some spicy fry sauce. And for those of you who don’t know what fry sauce is…then you’ve never been to Utah or eaten fries late at night in a collegedorm mess hall. Fry sauce is nothing more than ketchup and mayonnaise. And now you know the truth!

Photo by Claudette S.
Adapted from thepioneerwoman.com

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Adapted from thepioneerwoman.com

Ingredients

  • 1/3

    cup Mayonnaise

  • 2

    Tablespoons Ketchup

  • 1

    teaspoon Cayenne Pepper (less If You're Sensitive To Spice!)

  • 4

    Tablespoons Butter

  • 1/2

    whole Medium Onion, Finely Diced

  • 8

    ounces, weight White Mushrooms, Chopped Finely

  • 1/2

    cup White Or Red Wine (optional)

  • 4

    dashes Worcestershire Sauce

  • Kosher Salt And Freshly Ground Black Pepper

  • 2

    pounds Ground Beef

  • 4

    Tablespoons Heavy Whipping Cream

  • 4

    dashes Worcestershire Sauce

  • 1

    teaspoon Kosher Salt

  • Freshly Ground Black Pepper

  • 4

    slices Swiss Cheese, Cut Into Four Squares

  • 8

    whole Dinner (or Slider) Rolls, Split

Directions

In a small bowl, mix mayonnaise, ketchup, and cayenne. Stir together until totally combined. Set aside. (This is the spicy fry sauce.) Melt butter in a large skillet. Add onions and cook over medium heat for five minutes, stirring frequently. Add mushrooms and toss around, then add wine (if using), Worcestershire, salt and pepper. Cook for several minute over medium heat, or until all liquid has evaporated. Transfer mushroom mixture to a separate bowl, scraping all contents from the skillet. Mix ground beef, heavy cream, Worcestershire, and salt and pepper in a bowl. Use your hands to thoroughly mix ingredients. Form 1/4 to 1/3 cup of the meat mixture into patties, making an indentation with your thumb to keep the patties from plumping too much when they cook. In the same skillet as the one used to cook the mushrooms, melt 1 tablespoon butter over medium to medium-high heat. Add four patties at a time, indented side face up. Cook for 4 minutes, then flip. Spoon generous portion of mushroom mixture on each patty, then top with one or two squares of Swiss, depending on your preference. Place lid on skillet and cook for an additional 2 to 3 minutes, until burgers are cooked through and cheese is melted. Remove to a place and keep warm while you repeat with the rest of the meat mixture. Toast halved buns under the oven broiler. Spread generously with spicy fry sauce. Place patties between buns and serve immediately with fried onion strings.

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