Mushroom & Swiss Recipe

Prepare mushrooms: wipe clean with a damp paper towel and slice evenly about 1/4-inch thick.

Heat a 10-inch skillet over medium-high heat. Add butter and olive oil. When butter is melted and foaming, add sliced mushrooms in a single layer (they may overlap slightly).

Let mushrooms cook undisturbed for 2–3 minutes to develop color, then stir. Continue cooking 2–3 more minutes until golden and most moisture has evaporated.

Add minced garlic and cook 30 seconds until fragrant. Stir in soy sauce, thyme (if using), salt and pepper. Cook another 30–60 seconds to combine. Remove mushrooms to a bowl and keep warm.

Form the patty: Gently shape the 1/2 lb ground beef into a round patty about 3/4 to 1 inch thick, making a slight indentation in the center with your thumb to prevent doming. Do not overwork the meat.

Season both sides of the patty with 3/4 tsp salt and 1/2 tsp black pepper just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place the patty in the hot pan. Cook uncovered 4–5 minutes on the first side without moving to develop a crust.

Flip the patty and cook 3–4 minutes on the second side for medium doneness (adjust time ±1–2 minutes for preferred doneness). During the last minute of cooking, place both slices of Swiss cheese on top of the patty and cover the pan with a lid to melt the cheese.

While the cheese melts, spread softened butter on the cut sides of the bun. Toast the bun cut-side down in a separate skillet or on a griddle over medium heat until golden, about 1–2 minutes.

Remove the patty from the pan and let it rest 1–2 minutes. Assemble: place lettuce (if using) on the bottom bun, add the patty with melted Swiss, top with sautéed mushrooms, tomato and pickles as desired, then crown with the top bun.