Mushroom Swiss Burger

This week's burger had to wait until Sunday because of a wedding that my wife and I attended on Friday. Well the rehearsal dinner was om Friday and the wedding on Saturday. It was a busy weekend for me and I didn't really have time to come up with an idea for a burger. Instead I went with this classic burger that is served almost anywhere there are burgers on the menu. I decided to use baby sliced portabellas for my mushrooms. It was nice enough to use the grill outside so I began by coating the mushrooms in a light vegetable oil and then adding in some butter. I dumped the whole thing on my Italian grilling stone and the flavor from the butter and the mushrooms on the hot cooking stone immediately smelled great. I just wanted to give the mushrooms time to really become soft and tender before I threw the burger on the grill. After a few minutes and a quick flip of the mushrooms I added the burger onto the hot racks of the grill. The sizzle happened right away and it provides a great sound of a quality burger in the works. I closed the grill and let it sit untouched for about 6 minutes. Then I opened the grill and slid the spatula underneath the burger to test if it was ready to be flipped. It was and I quickly flipped and turned the burger at approximately 45 degrees to get great grill marks. I know the cheese will cover the grill marks but I still want my burger to look good at all of the stages. After the flip I then put the mushrooms on top of the burger and covered the mushrooms and the burger with the swiss cheese. I then toasted the buns slightly on the grilling stone which still had the melted butter from the mushrooms that were cooking there not too long ago. I think the butter on the rolls really made a difference as they were being toasted. As soon as the cheese was fully melted over the mushrooms I then took the buns off the grilling stone and plated the burger. I then covered the top of the bun with a a dash of chipotle mustard and a good portion of ketchup. Served with a whole dill pickle and this burger was a delicious Sunday dinner. It was buttery, crispy, creamy, and just plain good. Although this was not my most imaginative burger it was one of the best. I am looking forward to next week already.