MUSHROOM SWISS BURGER WHATABURGER RECIPES

Steps:

• Shape beef into six 1/2-in.-thick patties. In a large nonstick skillet, cook burgers over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add mushrooms to drippings in pan; cook and stir until tender, 4-6 minutes. , Meanwhile, in a microwave-safe bowl, combine soup and water. Cover and microwave on high until heated through, 2-3 minutes. , Return patties to the skillet. Add soup mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

Steps:

• Heat a large skillet with EVOO, 2 turns of the pan, over medium to medium-high heat and melt butter into oil, add mushrooms and cook, stirring occasionally, 15 minutes to deeply brown and a little crispy at edges
• Add shallots, garlic, thyme, salt and pepper to mushrooms and stir 2 minutes, add soy and sherry or wine and let it absorb, stir in crème fraiche or heavy cream, cover and remove from heat
• Heat a cast-iron skillet or griddle pan over medium-high heat
• In a bowl, combine beef or plant-based meat with Worcestershire, grated onion (grate directly over the bowl so the juice falls into meat) and season liberally with salt and pepper
• Add in some horseradish for extra-spicy patties
• Mix ingredients quickly – don't overwork it, and then form an even mass, score into 4 equal portions, then form 4 patties a little thinner at center than edges for even cooking
• Spray pan lightly with oil and cook burgers 7-8 minutes, turning occasionally, then top each patty with 2 slices of Swiss cheese and cover, remove from heat and let stand 1 minute to melt cheese
• Assemble: bun bottom, sweet n spicy chopped pickles, lettuce, Swiss cheeseburger, creamy mushrooms and cap with top of bun