Well, it certainly is a mouthful to say.
But, it’s also so very full of fantastic flavors!
Preserved Meyer lemons (uh, yum!), sautéed mushrooms and onions, all served a top a silky melted Swiss Emmantal and lemon burger.
Does it get any better than that?
I think not.
It’s luxurious. It’s sweet. It’s nutty. It’s earthy. It’s sour. It’s delicious.
Oh, and I must mention it is served alongside a Preserved Meyer lemon parsnip mash.
Now that’s a meal!
Meyer Lemon Swiss Cheese Mushroom Melt
2 large parsnips, peeled and chopped
2 Tbs. Kerrygold butter, divided
pinch of Meyer Lemon Salt
2 Tbs. Preserved Meyer Lemons, rinsed, chopped, and divided
3 oz. Swiss Emmental cheese, chopped
1/4 yellow sweet onion, finely chopped
3 large button mushrooms, sliced
8 oz. 85% lean ground organic beef
sea salt and pepper
In a large pot, cover the parsnips with water and bring to a boil. Cook until super soft, about 20-30 minutes. Drain. Add 1 Tbs. butter and lemon salt. Mash until smooth.
Melt the remaining 1 Tbs. butter in a small skillet over low heat. Add onions and mushrooms and cook until caramelized, stirring every so often. Season with salt and pepper and stir in 1 Tbs. Preserved Lemons.
Preheat oven to 425. Combine the beef, remaining 1 Tbs. Preserved Lemons, Swiss cheese, and sea salt and pepper. Massage the meat until all flavors are combined. Form in to one large patty or two smaller patties (but why would you?). Transfer to a cast iron skillet or grill pan and heat in the oven for about 30 minutes – depending on your preference of “doneness” for your burger melt.
Serve piping hot alongside the sweet lemon parsnip mash and topped with the lemon mushroom sauce.