Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 clove Garlic
  • 8 oz Mushrooms
  • 1 tbsp Rosemary, Fresh
  • 1 Shallot, minced and divided (about 3 tablespoons, small

• Canned Goods

  • 1 cup Beef broth

• Condiments

  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 Buns

• Dairy

  • 2 tbsp Butter
  • 4 slices Swiss cheese

Found on iowagirleats.com

Description

Ingredients

• 1lb lean ground beef
• 1 small shallot, minced and divided (about 3 Tablespoons)
• 1 Tablespoon fresh rosemary, minced and divided
• 1 Tablespoon worcestershire sauce
• salt and pepper
• 1 Tablespoon extra virgin olive oil
• 4 slices swiss cheese
• 2 Tablespoons butter, divided
• 8oz sliced mushrooms
• 1 clove garlic, minced
• 1 cup beef broth
• 4 buns

Directions

• Combine ground beef, 2 Tablespoons shallots, 2/3 of the minced rosemary, Worcestershire sauce, salt, and pepper in a large bowl then mix until combined. Create 4 burger patties then set aside. Heat extra virgin olive oil in a very large (10-12) cast iron or heavy bottomed skillet. Add burger patties then saute for 4-5 minutes a side for burgers cooked to medium, add swiss cheese slices then allow to melt slightly (dont let cheese melt onto skillet or it will burn.) Transfer to a plate then loosely tent with a piece of nonstick-sprayed foil. Melt 1 Tablespoon butter in skillet then add mushrooms and remaining Tablespoon shallots. Season with salt and pepper then saute until mushrooms are golden brown, 5 minutes. Add remaining rosemary and garlic then saute for 1 more minute. Add beef broth then simmer, scraping the bits up from the bottom of the pan, until sauce has reduced and thickened slightly, 5 minutes. Add remaining Tablespoon butter then stir until melted. Place burgers on buns then top with mushrooms and sauce.