Inside Out Burger

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Oh my goodness, this was the best burger ever. My daughter and I didn't eat the chips. We couldn't put our burgers down. I forgot the bacon, but next time I WON'T'. They were so moist and juicy!!!!! I can't wait to make them for my husband. He doesn't like mushrooms, so I will leave them out for him. I made extra patties for lunch tomorrow.

Thanks Aaron!!!!

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This was so tasty, we used pepperjack instead of swiss and didn't add mushrooms, and we loved it!

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This is the best burger I've ever eaten. See I don't eat hamburgers unless they are home made. And I shared this receipe with my sister and neice in Virginia and family in New York. They love it now there is no other way for me to eat a burger. Aaron you are the best cook ever you make cooking look so easy. Also your verbal presentation is great and keeps people interested. Are you still on TV I haven't seen you in awhile. And I've been cooking since I was 13 years old and now 57 years young.

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it is a awesome Recipe

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Aaron's is probably the only show I loved on Food Network. The love he adds to his food makes them all the more tasteful.
The Inside-Out burgers are a huge hit in my house. My wife and friends love this burger. I make a few changes to give it a little spice and change the meat to suit the India population.. I use ground chicken (we generally don't eat beef or pork, no bacon, broken pepper, curry leaf, pepper jack cheese, and some Indian curry powders to the chicken.

I try different fillings each time. These burgers are so delicious and open a wide range of opportunities. For the New Yr today I am going to try a Slider version of it including a veggie version with chickpeas!

5 stars for Aaron !

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These burgers were absolutely amazing! I changed it up a little though. I added peppered bacon from the deli, mushrooms, and garlic in the filling mixture. I also used peppered sharp white cheddar cheese instead of Swiss cheese. I had to cook indoors because it rained so I had to fan fry the burgers in the same pan I cooked the bacon in. I added in some yellow onion to the pan to caramelize while the burgers cooked. I then transferred them to the oven to finish cooking and added a little extra cheese on top when they were finished (I love cheese. I threw the some sliced mushrooms in the same pan after that with some garlic, salt and pepper and butter. Once they were done I removed them from the pan to cool a bit. Then to top it all off I deglazed the pan with some white cooking wine, some beef broth, more salt and pepper (just a little and some butter (this all I could find at the moment. This turned out amazing. I poured it on the mushrooms and put the mixture in the freezer for a couple of minutes to chill while I mixed some baby arugula, spinach leaves, pepper and a small amount of Parmesan cheese in a bowl. I then added the mushroom sauce mixture from the freezer (cooled just enough to not to wilt the arugula and the spinach leaves but still warm enough to melt in your mouth. I toasted the buns slightly and piled the arugula, mushroom mixture on top of each burger and OMG! I never tasted a better burger in my life. My family could not stop mmmm'ing and awwwwing the entire meal. It made me feel great and I cannot wait to make this again on the grill. Perfection!

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I tried this recipe for my daughter and some of her friends.... they loved it!! Thanks Aaron and I love your show bruh!!

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this was the best burger I have ever made....my family loved it, this is somthing my husbands wants me to cook every night.....thanks for the recipe.

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These burgers are so popular in my household. My husband requests them on the regular. I made a few changes however that I think enhances the flavor. I substitute provolone cheese and portobello mushrooms. I also use ground beef and ground sirloin mix and I also find they are juicier when done on a grill pan as opposed to an outdoor grill. You must try this on toasted french bread loaf. It makes a wonderful poboy. I really appreciate this recipe. It's a winner!

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This burger was tasty, juicy and easy to make. I have had slightly better mushroom swiss burgers at restaurants, hence the four star rating. Next time I will make smaller patties because the burger was too thick and big for my taste.