Mushroom & Swiss Burger Recipe

Form patties

Place the ground beef in a bowl. Add Kosher salt, black pepper and Worcestershire sauce. Gently mix until just combined—do not overwork. Divide into 2 equal portions and shape into patties about 3/4-inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to prevent puffing.

Heat a grill or a heavy skillet (cast-iron) over medium-high heat. Brush with vegetable oil to prevent sticking. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place two slices of Swiss cheese (1 per patty) on each patty, cover the pan or close the grill lid to melt the cheese. Remove patties and let rest on a plate for 2 minutes.

While the patties come to room temperature, heat a large skillet over medium heat. Add the butter and olive oil. When butter is foaming, add the sliced mushrooms in a single layer (work in two batches if crowded). Let mushrooms brown without moving them for 2–3 minutes, then stir and continue to cook until golden, about 4–6 minutes total.

Add the minced garlic and thyme to the mushrooms and cook 30–45 seconds until fragrant. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm. Taste and adjust seasoning if needed.

Lightly butter the cut sides of the hamburger buns with the reserved 1 tsp unsalted butter. Toast buns cut-side down in a skillet or on the grill over medium heat until golden, about 1–2 minutes.

Spread 1 tablespoon mayonnaise onto each bottom bun. Place a lettuce leaf on each bottom bun, then top with a cheese-topped burger patty.

Spoon a generous portion of the sautéed mushrooms over each patty. Add 1–2 tomato slices and several thin red onion rings to each burger.

Spread remaining mayonnaise on the inside of the top bun (optional) and place on top. Serve immediately while hot.

Suggested accompaniments: kettle chips, fries or a simple pickle on the side.