MUSHROOM SWISS JUICY LUCY WITH PEPPER CORN AIOLI AND ONION STRAWS A.K.A DA BUDAY BURGER

mushroom n swiss burgers have to be one of my favs they are just to damn good n this version was inspired by my best friend after i told her we were havin mushroom n swiss burgers one nite n she went on to explain sum version of it that Wendys had goin at the time that she loved so i took that as a challenge lol. mine will knock da freckles off wendys face lmfao. sorry Wendys but ya. so thats how da buday burger was born n now the only way i make mushroom n swiss burgers. heres what we need

1/2.lb 80/20 ground beef

brioche bun

swiss cheese

for the aioli

1/2.c mayo

1.ts lemon juice

1/2.tbsp peppercorns

salt

garlic powder

n for onion straws

onion

flour

salt pepper

milk

cooking oil

n for mushroom sauce

1 reg size can of sliced mushrooms

1 small can of portabella mushrooms or more reg mushrooms

1/2 can of campbells beefy mushroom

1/2.tbsp stone ground mustard

dash of each worechestershire, salt, onion powder, garlic powder and white pepper

k. first off lets get on da aioli so get u a motar n grind up yo peppercorns to a powder n add them and the rest of the ingredients to a bowl n mix then pop in da fridge

k now slice up yo onions super thin n becarefull. ive explained this in previous blogs boot the slicer of death lmao dont ever get comfy wit these lol k sorry then soak em n milk then toss em wit salt n pepper seasoned flour n deep fry at 350° for 3 to 4 min n rest on a wire rack

now for dat good good mushroom sauce. open n drain your mushrooms n add em to a pot wit da rest of the ingredients n cook on med low til the sauce thickens up by half. usually boot a half hour

k. burger time. imma just do it wit pics cuz i cover burgers alot n these are more about the toppings so go here if ya need more detail for the juicy lucy sorry im gettin lazy lmfao