Swiss cheeseburgers are sautéed in a skillet and served with a butter mushroom and rosemary sauce. Truly continental!
- Yield: 4 Servings
- Total Time: 45 Minutes
- 1 pound ground beef
- 2 tsp fresh minced rosemary
- 2 tbsp minced shallot
- Salt and black pepper
- 1 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 4 slices Swiss cheese
- 2 tbsp butter
- 8 ounces mushrooms (sliced)
- 1 tbsp minced shallot
- 1 garlic clove (peeled, minced)
- 1 tsp fresh minced rosemary
- 1 cup beef stock
- 4 brioche burger buns (toasted)
How to Make It
- Combine the beef, rosemary, shallot, salt, black pepper, and Worcestershire sauce in a large bowl. Shape into 4 even patties and set to one side.
- Next, warm olive oil in a skillet over moderately high heat and sauté for 4 minutes each side. Place a cheese slice on top of each burger and wait until it begins to melt. Remove the burgers from the pan and keep warm.
- Next, prepare the sauce. Melt 1 tbsp butter using the same skillet and sauté the mushrooms and 1 tbsp shallot for 5 minutes. Season to taste and add the garlic and rosemary sautéing for 60 seconds more.
- Pour in the beef stock and bring to a simmer for 5 minutes before stirring in the remaining butter.
- Arrange the burgers in the buns and top with the sauce. Serve straight away.