Worcestershire Burgers with Swiss, Mushrooms & Ranch Dressing

By Valarie

Ingredients

• 1 1/2 pounds ground beef chuck
• 1/4 About 1/4 cup Worcestershire sauce
• 3 tablespoons grated onion
• Coarse salt and pepper
• 1 tablespoon vegetable oil
• 4 deli slices (not too thin) Emmentaler cheese
• 3 tablespoons butter
• 1 pound white mushrooms, sliced
• 1 shallot, finely chopped
• 1/3 cup dry sherry
• 1 cup sour cream
• 1/4 to 1/3 cup buttermilk
• 1/4 cup finely chopped dill, parsley, chives and thyme
• 1 tablespoon fresh lemon juice
• 1 tablespoon hot sauce
• 1 clove garlic, grated
• 4 brioche or other soft rolls, split

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat a cast-iron skillet or griddle pan over medium-high heat. Combine the chuck Worcestershire, onion, salt and lots of pepper. Form into 4 patties (thinner at the center and thicker at the edges for even cooking). Add oil to the hot pan, add the patties and cook, turning once for 8-10 minutes for medium-rare to medium. Top the patties with the cheese, folded to fit the burgers, during the last 2 minutes of cooking.

Meanwhile, in a separate skillet, melt the butter over medium heat. Add the mushrooms and cook until browned, about 12 minutes. Add the shallot, season with salt and pepper and cook for 2-3 minutes more. Deglaze the pan with the sherry and remove from heat.

In a bowl, stir together the sour cream, buttermilk, herbs, lemon juice, hot sauce and garlic; season with salt and pepper.

Put the cheeseburgers on the roll bottoms and top with the mushrooms. Slather the roll tops with the dressing and set into place.

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