MUSHROOM AND SWISS BURGER
Meat, cheese, and mushrooms. Simple and quick lunch that can be made the night before.
85% lean beef
baby Swiss cheese
white button top mushrooms
mayo with a dab of horseradish
season to taste
Form patty to ½ to ¾ inch thick
Melt ½ the butter in the pan, and place the patty in the middle of butter.
Place divot in the middle of the burger, this ensures juicy and moist burger
Cook to the desired temp, no less than 155°
When the burger is done, sauté the onions, garlic, mushrooms until cooked to your satisfaction, and set aside.
Place burger back in the pan, top with veggies and Swiss cheese. Place lid on it until melted.
Serve and enjoy
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