Mushroom Swiss Burger

Step 1

Place each mushroom cap stem-side down on a cutting board and slice straight down through the cap into 1/4-inch-thick slices, like slicing bread. Discard the woody stems.

Step 2

Divide the ground beef in half and shape each half gently into a patty about 3/4-inch thick and 3 inches wide, like a hockey puck. Make a shallow thumbprint in the center of each patty to prevent it from puffing up while cooking.

Step 3

Heat a 12-inch skillet over medium-high heat until a drop of water immediately sizzles and evaporates, about 90 seconds. This means the pan is ready.

Step 4

Add the beef patties to the hot, dry skillet (do not crowd; they should not touch). Do not move them. Cook for 3 minutes until the surface turns deep brown.

Step 5

Flip each patty using a spatula and cook for another 2 minutes until the second side is brown. The centers should feel slightly soft when pressed with your finger, meaning medium-rare.

Step 6

Transfer the patties to a clean plate. Do not wash the skillet.

Step 7

Return the skillet to medium heat and add the mushroom slices. Stir once every 30 seconds for 4 minutes until they turn golden brown and release their liquid.

Step 8

Sprinkle 0.25 teaspoon salt and 0.125 teaspoon pepper over the mushrooms. Stir to combine. Taste and adjust salt if needed.

Step 9

Return the beef patties to the skillet on top of the mushrooms. Place one Swiss cheese slice on top of each patty.

Step 10

Remove the skillet from heat and cover it with a lid or foil. Wait 1 minute until the cheese is completely melted and glossy.

Step 11

Toast the burger buns in the skillet over medium heat, cut-side down, for 1 minute until they turn light golden brown. Watch them closely.

Step 12

Place one patty with cheese and mushrooms on the bottom half of each bun. Top with the toasted bun halves.