Mushroom Swiss Burger

The mushroom Swiss is a diner classic that feels a little fancy. Cook the mushrooms first, in the same pan you'll use for the burgers, so every bite picks up those browned, savory flavors.

1. Cook the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more.
2. Finish the mushrooms. Stir in the garlic and Worcestershire, season with salt and pepper, cook for 1 minute, then move to a bowl.
3. Shape the patties. Divide the beef into 4 loose balls and press into patties about ¾ inch thick, slightly wider than the buns. Season both sides with salt and pepper.
4. Cook the burgers. Cook in the same skillet over medium-high heat for 4 to 5 minutes per side, until they reach 160°F inside.
5. Melt the cheese. Pile mushrooms on each patty, top with Swiss, and cover the pan for 1 minute to melt.
6. Build. Toast the buns, spread with mayo, and add the burgers.

• Don't crowd the mushrooms. Cook them in batches if needed so they brown instead of steaming.
• Swap the cheese for Gruyère for a nuttier flavor.
• Add caramelized onions for a steakhouse version. See how to caramelize onions.

Approximately 650 calories per burger. This is an estimate and will vary with the bun and beef you use.