Ingredients
Burgers
- 1 lb ground beef (80/20 lean to fat ratio is ideal)
- 1 small shallot, minced (about 3 tablespoons)
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 4 slices Swiss cheese
Rosemary Mushroom Sauce
- 2 tablespoons butter, divided
- 8 ounces sliced mushrooms (cremini or white button work well)
- 1 clove garlic, minced
- 1 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- 4 hamburger buns (brioche buns are a great choice)
Instructions
1. Prep work
- Mince the shallot and rosemary.
- Slice the mushrooms.
2. Make the burger patties
- In a large bowl, combine ground beef, shallot, half the rosemary, Worcestershire sauce, salt, and pepper.
- Mix until just combined, being careful not to overwork the meat.
- Divide the mixture into 4 equal portions and gently shape into patties.
3. Cook the burgers
- Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat.
- Add burger patties in a single layer and cook for 4-5 minutes per side for medium doneness (adjust time for desired doneness).
- During the last minute of cooking, top each patty with a slice of Swiss cheese and allow to melt slightly.
- Remove burgers from the pan and loosely cover with foil to keep warm.
4. Make the sauce
- Melt 1 tablespoon of butter in the same skillet. Add mushrooms and sauté until softened and golden brown, about 5 minutes.
- Add garlic and the remaining rosemary, and cook for another minute, stirring constantly.
- Pour in beef broth, salt, and pepper, and bring to a simmer. Reduce heat and simmer for 5-7 minutes, until the sauce has thickened slightly.
- Stir in the remaining tablespoon of butter until melted for added richness.
5. Assemble and Serve
- Lightly toast your hamburger buns.
- Place burgers on the bottom buns, top with a generous amount of the rosemary-mushroom sauce, and add the top buns.
- Serve immediately with your favorite sides like fries, onion rings, or a salad.
Tips
- Don’t overmix the meat: Handle the ground beef mixture gently to keep the burgers tender.
- Customize your toppings: Add your favorite burger toppings like lettuce, tomato, onions, or pickles.
- Cheese matters: Swiss cheese is classic, but Gruyere or provolone are also great with this recipe.
- Let the burgers rest: Allowing the burgers to rest for a few minutes allows the juices to redistribute, making them extra juicy.
