Mushroom Swiss Burger (Print Version)

# Ingredients:

→ For the Sautéed Mushrooms

01 - 2 tbsp unsalted butter
02 - 2 tbsp olive oil
03 - 1 lb baby bella mushrooms, sliced (or white button mushrooms)
04 - 1 tbsp Worcestershire sauce
05 - ¼ cup beef broth
06 - 1 tsp minced garlic
07 - 1 tsp black pepper

→ For the Burgers

08 - 1 lb ground beef (80/20)
09 - 1 tbsp steak seasoning
10 - 1 tsp Worcestershire sauce
11 - 4 slices Swiss cheese
12 - 4 hamburger buns (brioche recommended)

# Instructions:

01 - Add the butter and olive oil to a large skillet over medium-high heat. Once the butter melts, add the sliced mushrooms and Worcestershire sauce. Stir everything together, then let it cook for 5 minutes without stirring. This helps the mushrooms develop that deep, caramelized flavor.
02 - Pour in the beef broth and let it evaporate completely. This takes about 8 to 10 minutes. The liquid adds flavor as it cooks down.
03 - Once almost all the liquid has cooked out, add the minced garlic and black pepper. Cook for another 3 to 4 minutes until fragrant. Take the skillet off the heat and set the mushrooms aside.
04 - In a large bowl, mix together the ground beef, steak seasoning, and Worcestershire sauce. Form the mixture into four patties, about 4 ounces each. Don't overwork the meat or the burgers will be tough.
05 - Get your grill nice and hot over medium-high heat.
06 - Once the grill is ready, add the burger patties. Grill for 4 to 5 minutes per side for medium doneness.
07 - During the last 1 to 2 minutes of cooking, place a slice of Swiss cheese on each burger patty so it melts. At the same time, put the buns on the grill to toast them.
08 - Take the burgers off the grill and let them rest on a cutting board for 3 to 5 minutes. This keeps all the juices inside instead of running all over your plate.
09 - Place each burger on a toasted bun and top with the sautéed mushrooms. Add any other toppings you like - lettuce, tomato, onions, pickles, mayo, mustard - whatever sounds good. Serve hot.

# Notes:

01 - The Worcestershire sauce adds amazing umami depth to both the mushrooms and the burgers.
02 - Using 80/20 ground beef (80% lean, 20% fat) gives you juicy burgers with great flavor.
03 - Don't stir the mushrooms for the first 5 minutes - letting them sit helps them caramelize.
04 - Baby bella mushrooms have more flavor than white button mushrooms, but either works.
05 - Brioche buns are buttery and slightly sweet, which pairs perfectly with savory burgers.
06 - Letting the burgers rest after grilling is crucial for keeping them juicy.
07 - You can cook these in a cast iron skillet if you don't have a grill.

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