MUSHROOM SWISS STUFFED BURGER RECIPES

Steps:

• Heat butter in nonstick skillet over medium heat. Add mushrooms and onion; cook and stir 4 minutes or until mushrooms have softened. Cool completely.
• Mix ground beef and hamburger seasoning. Measure twelve (1/4 cup) portions of beef. Shape into thin 4-inch round patties. Place about 1 tablespoon each of the mushroom mixture and cheese in cente of each of 6 patties. Top with remaining hamburger patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
• Grill over medium heat 4 to 6 mintes per side or until burgers are cooked through (internal temperature of 160°F).
• Serve burgers on toasted rolls. Garnish with desired condiments and toppings.

Steps:

• /*-->*/ Heat EVOO, 2 turns of the pan, over medium-high heat with butter
• When butter is melted, add mushrooms and cook to deep brown, about 10-12 minutes
• Add salt, pepper, onions and garlic, stir and let soften, about 3-4 minutes more
• Take pan off the heat and pour mushroom mixture into a medium-sized bowl and let cool
• Chop 8 slices of Swiss cheese and mix it with the cooled mushroom mixture
• Set aside
• In a medium bowl, mix ground sirloin with Worcestershire sauce, salt and pepper
• Score the meat into 8 sections then roll into 8 balls and form them into very thin patties
• Lay 4 of the patties on your work surface, scoop 1/4 of the mushroom cheese mixture into the center of each patty, top with another patty and pinch the sides to seal the mixture inside
• Heat a cast-iron skillet over medium-high heat with one turn of the pan of EVOO
• Cook burgers in the pan, about 3-4 minutes per side
• Top each burger with a slice of Swiss cheese, cover the pan with a sheet of aluminum foil to help melt the cheese then place on a burger bun
• Top with a slice of tomato, some lettuce and onion, and serve