I am not a mushroom gal. However, sometimes we do things we don’t want to because we love someone. This would not have been my choice as our next burger, but I went with it since my mother and brother love mushrooms. This is your classic mushroom Swiss burger. The only thing that kept me from vetoing this burger altogether is that it is topped with brown gravy, because gravy makes everything better.

Ingredients

• 3 cloves garlic, coarsely chopped
• Butter or olive oil
• 1 10-ounce package button mushrooms, sliced
• 1 cup brown gravy (canned, homemade, or from a mix)
• ¼ cup brown mustard
• 1 pound ground beef
• 2 Roma tomatoes, seeded and diced
• 4 slices Baby Swiss cheese
• 4 slices Jarlsberg cheese or Provolone
• 4 buns
• Boston or green leaf lettuce

Let’s Get Cooking

In a skillet, sauté the garlic in a little butter or oil over medium-high heat just until fragrant. Turn the heat down to medium and add the mushrooms and a bit more butter or oil. Cook these slowly to soften them up and draw out their liquids.

Once your mushrooms are starting to brown, raise the heat to high till the liquid evaporates. Throw in your diced tomatoes and sauté briefly. Set aside. Heat up your gravy and make sure that it is hot for plating.

Gently mix the mustard into the beef. Cook the patties as you normally would.

Put a bit of your mushroom-garlic-tomato mixture on top and then add one slice each of the Swiss and the Jarlsberg/Provolone Cheese.

Build your Burger: Bottom bun, lettuce, cheesy-mushroom burger, more mushrooms, gravy, top bun.

Make sure you use that extra gravy for your French fries!

Made with Love,

Hannah