Whelp it’s official, I’ve crossed over to the dark side. I ATE MUSHROOMS AND LIKED IT. Fellow mushroom haters, I’m so sorry, but hear me out. I’ve created a mushroom dish so delectable that it’s allowed me to get over my texture issues (you know what I’m talking about,) and eat, nay – inhale – an entire plate of ’em. It can be done! Anyway, mushrooms!! Rosemary mushrooms, to be exact – on a pan fried Mushroom-Swiss Cheeseburger, no less. You are going to go bananas for this recipe. I’ve made it three times in the past two weeks and I’m still not sick of it. Rosemary-mushroom pan sauce on a cheeseburger for president. I can see it now.
No grill no problem – heck, no weather above 30 degrees, no problem! This dish starts with a fresh rosemary-spiked burger patty cooked indoors in a sizzling skillet before being blanketed with a slice of swiss cheese. As the cheese melts offscreen fresh mushrooms, rosemary, and garlic are sauteed in the same skillet until golden brown then beef broth and a touch of butter are added to make the most miraculous pan sauce and topping you will ever taste. Honestly, these mushrooms are insane. Fresh rosemary – just a touch – sends them straight on the midnight train to Flavortown located conveniently in my mouth. I know.
This 20 minute dinner is stunning yet so simple to make. It tastes like it came from a restaurant but is easily made any night of the week right at home. To be honest I was really tired before needing to make this dish to shoot for the blog and was whining to Ben that I didn’t want to prep everything. He asked how he could help so I said, chop a small shallot and 1 Tablespoon fresh rosemary. What next? Oh that’s it. You didn’t want to chop a small shallot and 1 Tablespoon fresh rosemary? No. Honestly that was such a ridiculous conversation but it just shows you how quickly this dish comes together. Chop a shallot and fresh rosemary, mix up some burger patties, saute some pre-sliced mushrooms, and call it a day. Or rather, dinner!
Start by mixing up the rosemary burger patties. To 1lb lean ground beef add 2 Tablespoons minced shallots, 2/3 of a full Tablespoon fresh rosemary that’s been minced (you’ll use the other 1/3 later,) 1 Tablespoon Worcestershire sauce and lots of salt and freshly cracked pepper. Mix until combined then form into 4 thin patties.
Next heat 1 Tablespoon extra virgin olive oil in a largecast iron or heavy-bottomed skillet over medium-high heat. The oil will not only help pan fry the burgers but we’ll need it for the mushrooms in a bit, too. Add the patties then sear for 3-4 minutes per side for medium done burgers.
Lay a slice of swiss cheese on top of each burger patty then let it begin to melt. If any of the cheese melts onto the skillet, scrape it off or it could burn when making the pan sauce.
Transfer the burgers to a plate then loosely tent with a piece of nonstick sprayed foil so the cheese will continue to melt. Pan sauce time!
Melt 1 Tablespoon butter in the same skillet then add 8oz sliced mushrooms and more minced shallots. Season with salt and pepper then saute until the mushrooms are golden brown, 5 minutes. Add the remaining 1/3 of a Tablespoon chopped fresh rosemary and 1 minced garlic clove then saute for 1 more minute.
Finally, pour in 1 cup beef broth then use a wooden spoon to scrape up all the bits on the bottom of the skillet.
Let the broth boil and reduce until slightly thickened, 3-4 minutes, then stir in 1 Tablespoon butter which will make the sauce rich and glossy.
Place the cheeseburgers onto buns, pile on the rosemary-mushrooms, drizzle on a bit of that sauce, and open wide!
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