Mushroom Burger Recipe

Form the patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix with your hands or a spoon until just combined; do not overwork. Divide into 2 equal portions and form into 3/4-inch thick patties, slightly larger than the buns to account for shrinkage. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and let it shimmer.

Cook the patties 3-4 minutes on the first side without moving to develop a crust. Flip and cook another 3-4 minutes for medium (adjust 1-2 minutes each side for desired doneness). During the last minute of cooking, place 2 Swiss cheese slices (one per patty) on each patty and cover the pan with a lid to melt the cheese. Remove patties from pan and let rest 3 minutes on a plate tented with foil.

While the patties rest or before cooking them, prepare the mushrooms. Wipe mushrooms clean with a damp cloth and slice them about 1/4-inch thick.

Heat a separate skillet over medium-high heat. Add 1 teaspoon olive oil and 1 tablespoon butter. When the butter foams, add the chopped shallot and cook 1 minute until fragrant.

Add the sliced mushrooms in a single layer (work in batches if necessary). Leave undisturbed 1-2 minutes to brown, then stir occasionally for 4-5 more minutes until they release their moisture and begin to caramelize.

Add the minced garlic and thyme and cook 30 seconds until fragrant. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 teaspoon balsamic vinegar and cook 30 seconds more to deglaze and concentrate flavor. Remove from heat and keep warm.

Toast the buns: spread butter on the cut sides of the buns. In a clean skillet over medium heat, place buns cut-side down and toast 1-2 minutes until golden. Alternatively, toast under a broiler 30-60 seconds, watching carefully.

If using condiments, spread mayonnaise on the bottom bun (or your preferred sauce). Place lettuce and tomato slices if using.

Place the rested, cheese-melted patties on the buns. Spoon a generous portion of the sautéed mushrooms over each patty.

Top with the bun crowns and serve immediately. Provide extra mushroom topping on the side if desired.