Mushroom Swiss Burger – recipeifrajob

In a large skillet or cast-iron pan, melt the butter and olive oil over medium heat.
Add the sliced onions. Cook for 5-7 minutes, stirring occasionally, until they begin to soften and turn translucent.
Increase heat to medium-high. Add the sliced mushrooms. Cook without stirring for 2-3 minutes to allow them to brown, then stir and continue cooking for another 5-7 minutes until the mushrooms are golden brown and any released liquid has evaporated.
Add the minced garlic and thyme, cooking for just 30 seconds until fragrant.
Sprinkle the flour over the mushroom-onion mixture and stir constantly for 1 minute to cook off the raw flour taste.
Slowly pour in the beef broth and heavy cream, stirring constantly to avoid lumps. Add the Worcestershire sauce.
Bring the mixture to a simmer, then reduce heat to low. Let it simmer gently for 3-5 minutes until the sauce thickens to a rich, gravy-like consistency. Season generously with salt and pepper. Remove from heat and cover to keep warm.

While the mushrooms cook, prepare the patties. In a large bowl, gently combine the ground beef, salt, pepper, and Worcestershire sauce. Do not overmix, as this can make the burgers tough.
Divide the mixture into 4 equal portions. Gently form each into a patty about ¾-inch thick, making a slight indentation in the center of each with your thumb. This helps the patty cook evenly and prevents doming.
Heat a grill, grill pan, or a clean skillet over medium-high heat. Cook the patties for 4-5 minutes on the first side, undisturbed, to develop a good crust.
Flip the burgers and cook for another 3-4 minutes for medium doneness (or to your preferred level). In the last minute of cooking, place a slice of Swiss cheese on each patty and cover loosely with a lid or a metal bowl to melt the cheese.

While the patties rest for 2-3 minutes (this allows juices to redistribute), lightly toast the brioche buns.
Place the bottom bun on a plate. Add the cheesy burger patty, then generously ladle the warm mushroom and onion gravy over the top. Cap with the top bun.
Serve immediately with your chosen sides.

The Beef: An 80/20 (lean to fat) blend is ideal. The fat renders during cooking, creating a flavorful, juicy burger.
Don’t Overwork: Handle the meat as little as possible when forming patties for the best texture.
Resting is Key: Letting the cooked patties rest for a few minutes before assembling ensures all those delicious juices stay in the burger, not on your plate.
Make it a “Smash Burger”: For a crisper edge, place a formed ball of meat on the hot skillet and immediately press down firmly with a heavy spatula. Cook for 2-3 minutes per side.
Wine Pairing: A medium-bodied red like a Pinot Noir or a Malbec complements the earthy mushrooms and rich beef perfectly. For a beer, choose a brown ale or a stout.

(Per serving, including bun and topping. Does not include optional condiments or sides.)