Mushroom Swiss Burgers for Two

• 1/2 pound of 80/20 ground chuck 
• 2 TBSP butter, divided
• 1 TBSP olive oil
• 8 ounces mushrooms sliced
• 4 g beef base
• 4 g mushroom base
• pepper
• 1/2 cup water
• 2 slices Swiss cheese
• 2 burger buns 

Heat nonstick pan for 5 minutes on the notch just after medium.

Form two burger patties out of the meat and sprinkle salt & pepper over each. Set aside.

Add 1 TBSP butter and the olive oil to the hot pan. Then add the mushrooms. Sauté for 5 1/2 minutes.

When there’s 2 minutes left on the mushroom timer, start heating All Clad on med-high.

Add the bases to the mushroom pan and sprinkle the mushrooms with some pepper, and stir to combine. Continue to sauté for 10 minutes, stirring occasionally. 

When there’s 2 minutes left on the mushroom timer, add the burgers to the All Clad pan with the salted sides down. Turn heat down to medium and salt the other side of the burgers.

Add water to the mushroom pan and turn the heat up to high. Cook the mushrooms until the water reduces almost to nothing—about 6 minutes.

When there’s 3 minutes left on the mushroom timer, flip the burgers and add a piece of Swiss cheese on each. When the timer goes off, remove burgers from pan and place on buns.

Take the mushrooms off the heat and add a tablespoon of butter to the pan. Stir until melted. Remove the top bun from the burger and spoon the mushrooms over the meat. Replace bun and Bob’s your uncle.