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Quiet firings with big consequences, why the lack of transparency when relieving military leaders matters

Interview transcript

Terry Gerton You have done some analysis looking at the pattern of senior military officers being relieved with very little explanation from the Department of Defense. We’ve all read some of the headlines, but what is it about this issue that concerns you?

Virginia Burger For me, the biggest concern was that, like you said, there’s little to no justification for many of these firings. Or if we get any, it’s very oblique references in tweets from senior leaders like Secretary Hegseth, and we’re never provided any follow-up or any true validation that the relief was actually warranted. And for me, that is a red flag because it seems like we’re probably politicizing a organization that is meant to be apolitical, right? The military was always supposed to be an apolitical body, it’s not supposed to serve a party, it is supposed to serve the people, and if we are firing the most senior leaders of that organization for overtly political reasons, which is what we are left to surmise, given lack of any other information, that should be a serious point of pause for all Americans.

Terry Gerton As I mentioned, we’ve seen some headlines, but we may not know about all of the reliefs. Can you talk about how widespread this has become?

Virginia Burger So obviously I think the ones that everyone’s probably most familiar with were right away, the chairman of the Joint Chiefs, General C.Q. Brown, was relieved and then the chief of naval operations, Admiral Lisa Franchetti, were both relieved. They were probably the two biggest ones that everyone saw. And again, Hegseth characterized it very generally as cleaning house. I need new leadership, new generation for context. Neither of them were due to be turned over at that point in time, they were both still, well — had several years left in their tenure in those positions. And everyone sort of was left to guess, well, maybe they relieved General Brown because he was African-American and maybe they relieved Admiral Franchetti because she was a woman. I don’t have a ton of familiarization with General Brown, but I know a lot of friends in the Navy who were incredibly proud [of] and respected Admiral Françhetti. She was considered the pick for CNO and so her relief was quite shocking to a lot of people because she was by far and way, if we’re gonna talk about merit for positions, she was the person for that position. Some other ones that have maybe not gone as noticed are in some lower, more subordinate commands, but certainly still across the board, there were several women relieved in the Air Force and the Army that were senior leaders, and also notably the head of the NSA was relieved, and that position was gapped for several months. In fact, the replacement was only announced in the last few weeks, and that was both concerning for, why was the person relieved, but also from a strategic decision. If the NSA doesn’t have a leader, that’s a hugely powerful arm of national security. That was a big bipartisan concern as well that many senators and representatives expressed concern over.

Terry Gerton Let’s follow that because you also documented some patterns about gaps in leadership and transition and readiness. Tell us more about that.

Virginia Burger So when a senior leader is relieved, and it’s not on the normal timeline, because most of these positions you hold for a period of usually two to three years, that’s the typical timeline for command, especially at those senior leader levels of lieutenant generals and vice admirals, generals and admirals. When one of those positions is relieved suddenly, you do not have a replacement lined up. And for a lot of these senior leaders the replacement has to be confirmed by Congress, right? For combatant commanders, for service chiefs, that person has to nominated, they have to be reviewed by the Senate Armed Services Committee, and then voted on by the Senate. If you fire someone off timeline, that position is going to be gapped, and these are our most senior military leaders who are in the positions that are making the most pivotal decisions for our national strategy, and who are making the decisions that America’s sons and daughters in service are going to have to execute. And so when they’re fired very suddenly, that position is empty and there is a power vacuum, there is a void and naturally the executive officer, the deputy is going to step up and do their best and maybe they’ll rush to put in someone who’s acting. But you know, an acting person in that position does not have the same legal authorities. They don’t have the same authorities for command and it’s just going to cause headaches and issues that will roll all the way down the chain. And it can be very, very difficult for a unit to run. And then when we’re talking about people in positions of such amount of power, that’s going to have a lot of ramifications on national security, morale, and making sure our service members are well taken care of.

Terry Gerton So, Virginia, these positions that have been relieved have been at the top of chains of command. Have you heard any response from within the military or within DoD about the impact?

Virginia Burger I can only speak to like anecdotes I’ve been given from people I know. I haven’t seen any significant reports or anything from the DoD officially because they aren’t releasing any information like that, right? Like, Secretary Hegseth has not come out and said, hey, here’s a survey or here’s an investigation we did to see if the very dramatic relief of Admiral Franchetti had negative impacts to naval readiness. He’s not doing that kind of work or if he is, he’s not going to publish it. What I can say, and what I’ve heard, like I said, I spoke to several peers and friends of mine who are in the Navy, and it was quite a morale blow when she was relieved. I know many women in service, as a veteran myself, I still have many friends on active duty, and they have watched as many of those relieved look like them. They are women, and they’re sort of questioning, is there a future for me in this organization? I have friends who have sort of passed the 10-year mark, they’re trying to make it to 20, and they are looking to see, is that even really an option? Will I be able to continue to dedicate my life to this service that I’ve chosen? And that’s going to have ripple effects across the force and that’s not gonna have great implications when it comes to readiness, morale, etc.

Terry Gerton I’m speaking with Virginia Burger. She’s the senior defense policy analyst for the Center for Defense Information at the Project on Government Oversight. Virginia, in your paper, you talk about some opportunities that Congress might have to have some more say in this. Walk us through your suggestions.

Virginia Burger Like I said earlier, Congress has to review these nominees for the senior positions, right? And we’re talking specifically about the highest ranking officers. These are three and four-star generals and admirals. So those are the positions that have to go before Congress, they have to be cleared by SASC, Senate Armed Services Committee, and then voted on before they can take their seat in that position. And so Congress, and specifically the Senate, exists in that advisory capacity to the president’s nomination. And that’s written in law. That’s in Title 10, which is the section of U.S. Code that governs the United States military. There is a specific section, Section 601, that talks about the appointment of these officers, and it also talks about the removal and the replacement of them in some level of detail, but without any mention of Congress’ role, because there isn’t one in law for their removal. My suggestion is that we actually amend Section 601, so that there is some official oversight. Now, granted, Congress has avenues for oversight over these decisions now, right? The Senate, congress, they have the ability to conduct hearings, open investigations. If they wanted to, they could open an investigation into the relief of General Brown or Admiral Franchetti and subpoena them or subpoena Secretary Hegseth and have them come in and answer questions about that incident. The Senate could do that tomorrow. Politics aside, with all of that, there are things they could do to change the law. So my recommendations would be that they include explicit requirements for formal congressional notification, right? So when a senior leader, one of these three or four stars, is relieved, within 24 hours, it should be in the law, within twenty four hours, Congress must be formally notified of that decision. Right? Because again, these are the people whose relief is going to have the biggest impact to our national security. Our legislative body should be told that. That is something that I think would be a no-brainer to include, in my opinion. Another one is make sure that the DoD has to show their work, right? There should be a full investigative report. You and I have both been executive officers, I think you, for a very large battalion. You’re aware that the military loves to investigate everything. Someone sneezes in the wrong direction and an investigation is triggered. My guess is there’s probably investigations when these reliefs happen, I would hope there is, at the very least. If there isn’t, that’s maybe another question that we need to also pull the thread on. But at the least, I think Congress should be in receipt of that investigative material. Whatever investigation was done at that command level for the relief of that general or admiral should be provided to them, along with a statement from either the service secretary or the secretary of defense as to the justification for the relief and an optional response from the relieved officer stating their perspective. And that, I believe, should be included in 601 as a requirement to be given to Congress following the relief of one of these officers within 30 days. That way, Congress has this information. Does it need to be public? Maybe not. You could argue if someone is relieved for maybe personal misconduct that they don’t want in the public eye, sure, then the Senate or Congress can handle that with discretion, but at the very least, those legislators need that information so that they can make sure that the Secretary of Defense, the service secretaries, are not engaging in overt politicization in the removal of these officers.

Terry Gerton Virginia, I want to push on that a little bit because those proposals would give Congress oversight, but it still doesn’t address the issue of remediation or reinstatement that Congress might have that authority, if they were to receive all of that information and find that, in fact, in their opinion, that individual should continue on active duty. How do we get to a corrective measure that might help address this problem, or are you thinking that the additional oversight is its own deterrent?

Virginia Burger I think the oversight would be a deterrent in its own right because, you know, my guess is the secretary of defense does not want to be hauled in front of the Senate Armed Services Committee to answer for these should the Senate read the report and realize that the decision was overtly political. But there are, you now, like you said, ways that we could do it. They could impeach the service secretary or the secretary of defense if they feel like they are making these political decisions. That’s available to them now. I believe articles of impeachment for Secretary Hegseth were put forward in the House I think last week in light of Venezuela, I think one of the representatives did. I don’t think they went anywhere, but it’s something that they could do any day of the week if they feel like they are inappropriately handling their position, right? So that’s something they could to enforce this. Unfortunately, a lot of the rules governing the appointment of officers are established through case precedence. It’s not necessarily reflective explicitly in Title 10 or in the Constitution. So, a lot of the limitations that say the president is the one who should be appointing officers comes from case law, specifically before the Supreme Court. So that gets a little bit murky when it comes into the reinstatement of officers. But certainly, in my opinion, the easiest way would be if we believe a secretary of defense is mishandling their position by relieving officers for political reasons. If you impeach them, potentially the next secretary could then reinstate them. And then it’s very clean because it’s the secretary and the president who are then reinstating them.

The post Quiet firings with big consequences, why the lack of transparency when relieving military leaders matters first appeared on Federal News Network.

© The Associated Press

Secretary of Defense Pete Hegseth, from right, with Chairman of the Joint Chiefs of Staff Gen. CQ Brown gives his opening statement before the start of their meeting with Israeli Prime Minister Benjamin Netanyahu at the Pentagon, Wednesday, Feb. 5, 2025, in Washington. (AP Photo/Manuel Balce Ceneta)

Steak ’n Shake Adds $10 Million in Bitcoin to Corporate Treasury

Bitcoin Magazine

Steak ’n Shake Adds $10 Million in Bitcoin to Corporate Treasury

Popular fast-food chain Steak ’n Shake added $10 million worth of bitcoin to its corporate treasury, deepening its commitment to bitcoin eight months after rolling out BTC payments across all U.S. locations.

The company said on social media that the move follows a “self-reinforcing cycle” driven by bitcoin adoption, where customers paying in BTC help generate incremental revenue that is then recycled into business improvements. 

According to Steak ’n Shake, all bitcoin-denominated revenue flows directly into what it calls its strategic bitcoin reserve, which is used to fund restaurant upgrades, ingredient improvements, and remodeling initiatives—without raising menu prices.

“Eight months ago today, Steak ’n Shake launched its burger-to-bitcoin transformation when we started accepting bitcoin payments,” the company wrote on social media. “Our same-store sales have risen dramatically ever since.”

Steak ’n Shake began accepting bitcoin payments in May 2025 using the Lightning Network, positioning the rollout as a way to cut card processing fees while attracting a younger, crypto-native customer base. The strategy is working.

Same-store sales rose more than 10% in the second quarter of 2025, according to the company.

Chief Operating Officer Dan Edwards previously said Steak ’n Shake saves roughly 50% in processing fees when customers choose to pay with bitcoin rather than traditional card networks.

NEW: Fast food giant Steak 'n Shake announces it acquired $10 million #Bitcoin for its Strategic Bitcoin Reserve 🚀

"All Bitcoin sales go into our Strategic Bitcoin Reserve." 👏 pic.twitter.com/tRlYaOzbtQ

— Bitcoin Magazine (@BitcoinMagazine) January 17, 2026

Bitcoin is driving revenue for Steak ’n Shake

The chain has leaned into its bitcoin branding over the past year, introducing a Bitcoin-themed burger in October and pledging to donate a small portion of revenue from its “Bitcoin Meal” to support open-source Bitcoin development.

The recent $10 million purchase—roughly 105 BTC at current prices—marks Steak ’n Shake’s most direct treasury allocation to bitcoin to date. 

While the position is modest compared with major corporate holders such as Strategy, which holds more than 687,000 BTC worth over $65 billion, it underscores a broader trend of corporate bitcoin accumulation.

According to data from Bitcointreasuries, total bitcoin held in treasuries—including public companies, private firms, governments, and exchange-traded funds—has now surpassed 4 million BTC.

Last fall, the company ran a poll on X over the weekend asking its 468,800 followers whether it should expand its crypto options to include Ethereum.

Nearly 49,000 votes were cast, with 53% in favor.

However, just four hours later, the company suspended the poll, declaring its allegiance to Bitcoiners. “Poll suspended. Our allegiance is with Bitcoiners. You have spoken,” Steak ‘n Shake posted.

steak 'n shake

This post Steak ’n Shake Adds $10 Million in Bitcoin to Corporate Treasury first appeared on Bitcoin Magazine and is written by Micah Zimmerman.

My Low Calorie Chicken Burger Recipe | High Protein Chicken Burger with Healthier Tweaks

By: Priyanka

My high protein low calorie chicken burger will satiate all your fast food cravings without compromising your calorie budget if you follow these easy instructions for adapting healthier tweaks accurately!

Yes, you are reading it right! This is a chicken burger recipe which can be enjoyed even when you are working hard to lose some extra kilos, but of course occasionally!

My low calorie chicken burger is an absolute winner and you will know why as you patiently read this longest blog I have written till date!

One thing you can trust me with and that is I will never sell or share a popular recipe which does not fit into my own fitness journey just for the sake of its popularity!

The same is true for a regular chicken burger which is undoubtedly the most popular fast food worldwide across all age groups but unfortunately comes loaded with unhealthy saturated fat.

At the same time the quality of satiation that a juicy chicken burger brings to our taste buds with its perfect ratio of meat to bread pairing complemented with crunchy salad & melty mayo is simply incredible!

You cannot kill your desire every time you see someone enjoying a delicious chicken burger while you are even prohibited from touching them!

Well, not any more! You can absolutely enjoy a deliciously juicy chicken burger during your weight loss journey by just adapting to a few healthier alternatives!

I can assure you that once you follow these easy instructions, the end result of this low calorie chicken burger will be unfailingly mind-blowing!

What are the healthier tweaks in my low calorie chicken burger?

Let me break down why I am calling my low calorie chicken burger a healthier alternative than your store-bought ones!

The post My Low Calorie Chicken Burger Recipe | High Protein Chicken Burger with Healthier Tweaks first appeared on Flavor Quotient.

Chicken-Burger-FQ-1-7050

Sonic’s Big Dill Burger Copycat

Sonic’s Big Dill Burger Copycat Recipe

Fire up the griddle for this Big Dill Smash Burger—seasoned beef patties, tangy Dilly Ranch mayo, and pickle flavor stacked Sonic copycat style.

WHAT MALCOM USED IN THIS RECIPE

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Sonic’s Big Dill Burger Copycat

Sonic’s Big Dill Burger Copycat


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No reviews

Description

This Big Dill Smash Burger is my take on Sonic’s classic—crispy-edged beef patties, plenty of pickle flavor, and a tangy Dilly Ranch mayo that brings it all together.


Ingredients

For the Smash Burgers:

  • 2 lbs 80/20 ground beef (roll into 3oz balls)
  • Killer Hogs Steak Rub (or your favorite burger seasoning)
  • Slices of American cheese
  • Grilling oil
  • Hamburger buns
  • Shredded lettuce
  • Thick-cut dill pickles (we used Grillo’s Classic Dill Pickle Chips)
  • Fried pickle chips (we used Fresh Gourmet Crispy Dillies)

For the Dilly Ranch Mayo:

  • 1 cup Blue Plate mayo
  • 3 tsp Ranch seasoning (about ½ a packet)
  • 12 tsp fresh chopped dill
  • 2 Tbsp dill pickle juice (from the pickle chip jar)

Instructions

  1. Make the Dilly Ranch Mayo
    1. Mix mayo, Ranch seasoning, fresh dill, and pickle juice in a small bowl. Stir until smooth and let chill in the fridge for a few hours to let the flavors come together.
  2. Prep the Beef
    1. Form the ground beef into 3oz balls. Don’t pack them tight—keep them loose for a better smash.
  3. Smash and Sear
    1. Heat a flat-top griddle or cast iron over medium-high heat. Lightly oil the surface.
    2. Place the beef balls on the hot griddle and let them sit for about 1 minute—just long enough to form a light crust.
    3. Flip the balls over and smash them hard with a spatula or burger press.
    4. Season with Killer Hogs Steak Rub.
    5. Cook for 2–3 minutes, then flip again.
    6. Season the other side, add a slice of American cheese, and cook for another 1–2 minutes until the cheese is fully melted.
  4. Build the Stack
    1. Stack two patties for each burger.
  5. Toast the Buns
    1. Place your buns cut-side-down on the griddle for about 30 seconds until toasted and golden.
  6. Assemble the Burger
    1. Bottom bun → double smash patties – Top with fried pickle chips – Add shredded lettuce and thick-cut pickles – Spread Dilly Ranch Mayo on the top bun – Close it up and serve

This Big Dill Smash Burger recipe is my take on the Sonic favorite—seasoned ground beef smashed on a hot griddle until the edges get crispy, then layered with melted cheese, tangy pickles, and a homemade dill ranch mayo. It’s the ultimate copycat Sonic smash burger, loaded with bold pickle flavor and perfect for anyone who loves a juicy grilled burger with a twist.

Malcom Reed
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The post Sonic’s Big Dill Burger Copycat appeared first on HowToBBBQRight.

Smoked Brisket Bacon Burgers

Smoked Brisket Bacon Burgers

This ain’t your average backyard burger. We’re talking real deal, smoked low and slow, ground brisket mixed with bacon fat flavor bombs. Stack it high with cheese and toppings — and don’t forget a toasted bun to soak up all that juice.

WHAT MALCOM USED IN THIS RECIPE

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Smoked Brisket Bacon Burgers

Smoked Brisket Bacon Burgers


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Description

Ground brisket WITH raw bacon to make the best smoked burgers. These brisket bacon burgers are rich, smoky, and packed with flavor. The brisket gives you that beefy bite and the bacon brings in a smoky saltiness that puts ’em over the top. You might wanna wear a bib — these burgers are juicy!


Ingredients

  • 16 lb whole packer brisket (untrimmed)
  • 23 lbs bacon ends & pieces (or thick-cut bacon)
  • Killer Hogs Steak Rub (or salt, pepper, garlic)
  • Burger buns (toasted)
  • Sliced cheese
  • Pickles
  • Red onion slices
  • Lettuce
  • Tomato slices
  • Big Malc’s Burger Sauce (or your favorite burger sauce)

Big Malc’s Burger Sauce

  • ½ cup Blue Plate mayonnaise (or your favorite mayo)

  • 1 tablespoon yellow mustard

  • ¼ cup sweet pickle relish (juice and all)

  • 1 tablespoon freshly grated onion (with juice)

  • ½ teaspoon Killer Hogs TX Rub (or a mix of coarse salt & black pepper)

  • ½ teaspoon paprika (for color)

  • 1–2 teaspoons red wine vinegar (just a drizzle)


Instructions

  1. Prep the Brisket and Bacon
    1. Cut the brisket into 1½ to 2-inch chunks, separating the flat from the point if needed.
    2. Keep the fat on — you want a good lean-to-fat ratio for juicy burgers.
    3. Cut bacon into similar-sized pieces so it runs through the grinder easily.
    4. Chill the meat in the freezer for 20 minutes before grinding.
  2. Grind the Meat
    1. Alternate brisket and bacon as you feed it through the grinder to evenly mix.
    2. Grind the meat with the large plate first then if you want a finer grind, repeat the grind process
    3. Chill the ground brisket-bacon mix in the refrigerator until ready to form patties.
  3. Form the Burger Patties
    1. Weigh out about 8 oz portions and loosely form into balls.
    2. Use a burger press or hand-form into patties. Use parchment or a Ziploc bag for easy cleanup.
    3. Make a slight dimple in the center to prevent the patties from puffing up too much.
  4. Season the Burgers
    1. Season the outside of each patty with Killer Hogs Steak Rub or your favorite burger seasoning.
    2. Remember the bacon adds salt, so don’t overdo it.
  5. Fire Up the Smoker
    1. Set your pit to 275°F using Royal Oak briquettes for a coal bed then add wood splits for heat.
    2. Place burgers directly on the grates and smoke for about 45 minutes, flipping after 30.
    3. Cook to an internal temp of 145°F for a juicy medium finish.
  6. Build Your Burger
    1. Toast your buns and spread Big Malc’s Burger Sauce on both sides.
    2. Layer on: Pickles, Red onion, Lettuce, Tomato, Double cheese (cheddar + Swiss), Smoked brisket bacon patty
    3. Crown it with the top bun and get ready to lean in.

You could fry up a burger in a pan… or you could do it right and smoke a brisket bacon burger that hits like a steakhouse sandwich on steroids. Get you a cold drink, grab two hands, and get ready to lean in — it’s a juicy one.

Malcom Reed
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Buy Killer Hogs Products Here

The post Smoked Brisket Bacon Burgers appeared first on HowToBBBQRight.

Avocado, Chorizo, and Pepper Jack Cheeseburger

By: Chris

 [FTC Standard Disclosure]  We received no compensation for this post. Any links which may earn us a commission are tagged [Affilate Link].  

A chorizo, avocado, and pepper jack cheeseburger is a delicious twist on the classic American cheeseburger. This burger features a juicy patty made from ground chuck and topped with gooey melted pepper jack cheese. We crown it with creamy avocado and flavorful chorizo. The combination of smoky, spicy, and creamy flavors creates a mouthwatering burger experience that's sure to satisfy any craving.

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg

Alexis was craving a griddle-cooked burger while I wanted mine grilled. No problem. I used my modular cast-iron grate from Craycort, which let me swap a grate section out with a griddle plate as shown below.

Craycort's modular grate system lets me use various inserts like this griddle plate, a chicken throne or a veggie wok.
I've been using cast iron grates from Craycort for about 14 years. In addition to being a fantastic cast-iron grate, the modular design lets you add other components like this griddle, a vegetable wok, or a chicken throne. 
Craycort

Not that you need a recipe for a burger, but here is what we did.

Avocado, Chorizo, and Pepper Jack Cheeseburger

www.nibblemethis.com

Published 03/17/2023

Six-ounce burgers topped with pepper jack cheese, avocado, and chorizo on a brioche bun.

INGREDIENTS

  • 18 ounces fresh ground chuck
  • Fire and Smoke BBQ's The Classic for seasoning
  • 3 brioche buns, toasted
  • 3 slices Tillamook pepper jack cheese
For the avocado mash
  • 1 avocado, peeled and pitted
  • 1/2 tablespoon fresh lemon juice
  • pinch salt
For the quick chorizo chili
  • 4.5 ounces Mexican chorizo (raw, not the smoked style)
  • 1/4 cup finely diced onion
  •  1 ounce finely diced red bell pepper (I used 1 mini-sweet red pepper)
  • 1 ounce finely diced jalapeno

INSTRUCTIONS

  1. Preheat a grill to 450f°. I used a Big Green Egg Mini-Max with a full Kick Ash Basket of coal. I used a propane torch to light the coal in 3 spots and when it hit 350f, I gradually started shutting the lower vent to bring it to 450f°. 
  2. Form the burgers.  I used a burger press to create three 6-ounce burgers.
  3. Make the avocado mash. Smash the avocado together with lemon juice and salt. 
  4. Make the quick chorizo chili.  Preheat a grill-safe skillet for 5 minutes. Add a splash of oil and then cook the chorizo until the fat begins to render out, about 1-2 minutes. Then add the jalapeno, onion, jalapeno, and red bell pepper and saute until they are tender. Remove from heat. The total time should be about 5 minutes.
  5. Grill the burgers.  I cook the grilled burger for about 4 minutes per side and the griddled burger for about 3 minutes per side. I season the burgers when I flipped them. I used maybe 1/2 teaspoon of The Classic. I top it with a slice of pepper jack cheese during the last 90 seconds.
  6. Build the burgers. Put the burger on the toasted bun bottom, and top it with the avocado mash, chorizo, and the bun top.

Yield: 3 burgers

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 10 mins.

Total time: 20 mins.

Tags: burger, cheeseburger



Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
Getting everything in place.

Using the Thermapen IR to accurately measure the temp of the cast iron skillet
Make sure you give your cast-iron time to pre-heat. I THOUGHT this was ready to go but when I temp-checked it using my Thermapen IR, it wasn't quite 450°f yet. My sister got me this combo food and surface thermometer and I love it. No more guessing.
Thermapen IR [Affiliate Link]

Making a quick chroizo chili for a delicious burger
Cooking the chorizo in a skillet that's over 80 years old - a Griswold #5. 

Cooking burger patties on the big green egg mini-max
Don't you just love the sizzle when you put food onto the griddle and/or grill? 

Griddled or grilled? Your choice when using a Craycort cast iron grate on the Big Green Egg kamado grill
Options are always a nice thing, right?

Burgers on the mini-max
I like using the Mini-Max over a large Egg because it's often just the two of us and the Mini-Max saves fuel.

The Classic is one of my go-to SPG-type seasonings for the kitchen or grill. Keep an eye out for Mikey and Cowboy Kev on the Eggfest circuit or you can mail order their seasonings:
Fire and Smoke The Classic

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
Mmmmm a pepper jack cheese blanket!

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
I always look forward to a cheese-draped burger.

Avocado, Chorizo, and Pepper Jack Cheeseburger cooked on a Big Green Egg
These burgers were FANTASTIC. I wouldn't change a thing. 

Mushroom Swiss Burgers on the Grill

By: Chris

[Standard FTC Disclosure] We received no compensation for this post. Any link which may earn us a commission is tagged as [Affiliate Link].

We've been chowing down on mushroom Swiss burgers in the past few weeks. Not that you need a recipe for mushroom Swiss burgers, but I have a basic recipe that I follow for the mushroom topping, and it's easy to prepare one of three ways; sauteed, saucy, or creamy.

I add chopped bacon to my mushroom topping to add a smoky, salty element.

Fun Fungi Facts

Here are some fun facts about mushrooms from Harold McGee's epic On Food and Cooking: The Science and Lore of the Kitchen. [Affiliate Link]

  • Mushrooms are natural flavor enhancers. They naturally contain monosodium glutamate, and many also contain guanosine monophosphate. 
  • Mushrooms don't have cellulose like plants. Instead, their cell walls are made of chitin which is the same thing as the exoskeletons of crustaceans. 
  • Mushrooms produce octenol (an 8-carbon alcohol) and there is more in the gills. Therefore, mature mushrooms that have opened have more gills and more flavor while unopened mushrooms like button mushrooms have less flavor.


Whole Mushrooms vs Pre-Sliced

I prefer to buy whole mushrooms and slice them myself. 

  • Mushrooms continue to be quite active for days after being picked. Enzymes continue to develop and store flavor compounds in the gills. 
  • If you slice them up before packaging, it disrupts that process and also lets the mushrooms start to dry out. 
  • For me, the loss of flavor isn't worth the 30 seconds you save from buying pre-sliced mushrooms. 
  • Prep tip:  If you don't have knife skills, you can use an egg slicer to slice your mushrooms instead.

Here's the topping recipe that I use. When you do the sauteed version of this, it's basically mushroom ragout and we've tossed it with pasta or used it as a base for mushroom soup.

Mushroom Swiss Burger cooked on the CharBroil Cruise Grill
We didn't have any frozen fries or tots and the only potatoes I had on hand were these bite-size "ruby sensations" that we bought at Food City. If fries are just bite-sized pieces of fried or roasted potatoes, doesn't that make these.....ROUND FRENCH FRIES!?!?  

Mushroom Topping for Mushroom Swiss Burgers

www.nibblemethis.com

Published 10/01/2022

This topping can be served in one of three ways; sauteed, saucy, or creamy. You can substitute butter for the bacon fat if needed.

Ingredients

  • 2 tablespoons bacon fat
  • 12 ounces baby bella mushrooms, freshly sliced thin
  • 1/2 cup yellow onion, peeled and sliced
  • 5 slices smoked bacon, raw, chopped
  • 1 ounce bourbon
  • 1 ounce stone ground mustard
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Preheat a medium cast-iron skillet over a 350°f grill.
  2. Saute the mushrooms. Add bacon fat or butter to the skillet and saute the sliced mushrooms for 2 minutes.
  3. Stir in the bacon and cook for 3 more minutes.
  4. Stir in the onions and cook until the onions are softened and the bacon has started to brown, about 4-5 more minutes.
  5. Flambe the bourbon. 
    1. Keep your face, extremities, important documents, and anything else you don't want to be burned from above the skillet. 
    2. Wear heat-resistant gloves. 
    3. Don't do this unless you've been trained or at least watched 3 YouTube videos on how to flambe. 
    4. What I'm trying to say is don't do this if you don't know what you're doing and don't sue me if you burn off your eyebrows. 
    5. Remove the skillet from the heat, add the bourbon and quickly use a long-necked lighter to ignite the bourbon flames which will create a brief fireball. It will burn down and the flames will self-extinguish in about 15-20 seconds. 
  6. Sauteed Version: Stir in the stone-ground mustard and Worcestershire sauce and simmer for 1 minute until thickened. Taste and add salt or Worcestershire sauce as needed. 
  7. Saucy Version:  After step 6, add 1/2 cup or so of beef stock and let simmer until the liquid reduces by half. Stir in a slurry of 1 tablespoon each of corn starch and cold water to thicken.
  8. Creamy Version:  After step 6, add 1/2 cup or so of heavy cream and let simmer until the liquid reduces by half. Stir in a slurry of 1 tablespoon each of corn starch and cold water to thicken.

Yield: enough for 4 burgers

Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 15 mins.

Total time: 25 mins.

Tags: sauce

Here are two of my recent burgers.

For the first burger, I used my CharBroil Cruise grill with infrared cooking and automatic controls to cook at the specific temperature of my choosing. That's pretty unique for gas grills which usually just have a dial with settings of low, medium, and high.



Seasoned with Jalapeno Steak Butter from Pepper Palace and cooked on the CharBroil Cruise grill
I started with fresh ground chuck from Food City and made 6-ounce burger patties. I heavily seasoned those with Jalapeno Steak Butter Seasoning from Pepper Palace. I've been using it on burgers a good bit lately - I enjoy the jalapeno flavor and mild sting.

There was no specific reasoning for the 535°f, I meant to do 525°f and didn't notice that I rolled past it on the dial. 


I cooked the burgers for about 3 minutes per side. If you're wondering why you don't see flames, the CharBroil Amplifire system has a metal emitter plate just under the grate and above the flames. It prevents flare-ups and cooks using infrared heat which keeps the food more juicy.

I like to use two pieces of Sargento Baby Swiss per burger. Perfectly cheesy!

For the "round french fries", I tossed them with oil and plenty of the Jalapeno Steak Butter seasoning.  I put them in a cast iron cooker on the upper rack of the CharBroil Cruise and cooked them for about 30-45 minutes at 425°f until they were tender.

The mushrooms amplify the cheesy, beefy burger.

I cooked this next batch of Mushroom Swiss Burgers on a flat-top griddle.

Mushroom Swiss Burgers on the Grill

Sometimes I opt for convenience and use Schweid & Son's premade burgers. They are fresh, Certified Angus Beef® Brand beef. The All American is USDA Choice while the One Percenter is USDA Prime.
Sometimes I opt for convenience and use Schweid & Son's premade burgers. They are fresh, Certified Angus Beef® Brand beef. The All American is USDA Choice while the One Percenter is USDA Prime. Also, when making Mushroom Swiss Burgers, it makes sense to season them with a mushroom-based seasoning like Fire and Smoke's Shiitake Steak Rub or my Umami Steak Seasoning recipe.

Mushroom Swiss Burgers on the Blackstone grill
Cooking burgers on a flat-top grill are probably my favorite way to go, even if I'm not doing smashburgers. 

Mushroom Swiss Burgers on the Blackstone griddle
Look at that pile of deliciousness! I would have eaten it just like this except I like to avoid 3rd-degree burns on my lips and tongue.



Mushroom Swiss Burger on a toasted brioche roll
Umami for the win! I love a toasted brioche bun as well.

❌