Mushroom Onion Swiss Burger

Form the hamburger into patties making the patties slightly larger than the hamburger buns as they shrink during the cooking process. I like to use a hamburger press but you can always use your hands. Make an indention in the middle of the patty to help prevent the burger from puffing up in the middle.

Slice onion into rings and mushrooms into slices. Add 2 tablespoons of salted butter to a preheated skillet. Add the onions and sauté until they soften. Once onions have softened add in the sliced mushrooms. Sauté the onions and mushrooms until caramelized.

Next add in Dijon mustard and Worcestershire sauce, stirring until combined. Remove the onions and mushrooms from heat and skillet and set aside. No need to wipe the skillet clean.

In the same skillet add 1 tablespoon of butter. Once butter has melted add the patties to the skillet. Cook undisturbed for 5-6 minutes each side allowing a crust to form. Continue cooking until the internal temperature is 160 degrees F.

Just before the burgers are ready to come off the grill or out of the skillet add 2 slices of Swiss cheese per burger.

In a separate skillet add 2 tablespoons of butter on medium high heat. Add the buns cut side down into the pan. Toast the buns until golden brown.

Assemble the burgers on the toasted buns with a heaping spoonful of onions and mushrooms. Serve with napkins. Enjoy!