Worcestershire Burgers with Gouda, Mushrooms and Ranch Dressing

• Meat

  • 1 1/2 lbs Ground beef chuck

• Produce

  • 1/8 cup Dill
  • 1 clove Garlic
  • 1 lb Mushrooms, white
  • 7 tbsp Onion

• Canned Goods

  • 1/3 cup Sherry or beef broth, dry

• Condiments

  • 1/2 tsp Hot sauce
  • 1/2 tbsp Lemon juice, fresh
  • 1/4 cup Worcestershire sauce

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 4 Hamburger rolls

• Dairy

  • 3 tbsp Butter
  • 2 tbsp Buttermilk
  • 4 slices Gouda
  • 1/2 cup Sour cream

Found on tasteandtellblog.com

Description

Ingredients

• 1½ pounds ground beef chuck
• ¼ cup worcestershire sauce
• 3 tablespoons grated onion
• 1 tablespoon vegetable oil
• 4 slices Gouda
• 3 tablespoons butter
• 1 pound white mushrooms, sliced
• ¼ cup chopped onion
• ⅓ cup dry sherry or beef broth
• ½ cup sour cream
• 2-3 tablespoons buttermilk
• ⅛ cup finely chopped dill, parsley, chives and thyme, or 1½ teaspoons ranch seasoning
• ½ tablespoon fresh lemon juice
• ½ teaspoon hot sauce
• 1 clove garlic, grated
• 4 hamburger rolls

Directions

• Preheat a cast-iron skillet or griddle pan over medium-high heat.
• In a bowl, combine the beef, worcestershire sauce, grated onion, salt and lots of black pepper. Form into 4 patties.
• Add the vegetable oil to the hot pan, then add the patties. Cook, turning once, for 8-10 minutes for medium. Top the patties with the cheese during the last 2 minutes.
• Meanwhile, melt the butter in a large skillet. Add the mushrooms and cook until browned, about 12 minutes. Add the onion, season with salt and pepper, and cook an additional 2 minutues. Deglaze the pan with the sherry or beef broth. Remove from the heat.
• In a small bowl, stir together the sour cream, buttermilk, herbs (or ranch dressing mix), lemon juice, hot sauce and garlic. Season to taste with salt and pepper.
• Put the cheeseburgers on the the roll bottoms, top with mushrooms and ranch dressing. Top with the top bun.
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• Adapted from Every Day with Rachael Ray April 2012