main course

Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce




Serves: 4 burgers


  • 1lb lean ground beef
  • 1 small shallot, minced and divided (about 3 Tablespoons)
  • 1 Tablespoon fresh rosemary, minced and divided
  • 1 Tablespoon worcestershire sauce
  • salt and pepper
  • 1 Tablespoon extra virgin olive oil
  • 4 slices swiss cheese
  • 2 Tablespoons butter, divided
  • 8oz sliced mushrooms (I used bella)
  • 1 clove garlic, minced
  • 1 cup beef broth
  • 4 buns (I used ciabatta)


  1. Combine ground beef, 2 Tablespoons shallots, 2/3 of the minced rosemary, Worcestershire sauce, salt, and pepper in a large bowl then mix until combined. Create 4 burger patties then set aside.
  2. Heat extra virgin olive oil in a very large (10-12″) cast iron or heavy bottomed skillet. Add burger patties then saute for 4-5 minutes a side for burgers cooked to medium, add swiss cheese slices then allow to melt slightly (don’t let cheese melt onto skillet or it will burn.) Transfer to a plate then loosely tent with a piece of nonstick-sprayed foil.
  3. Melt 1 Tablespoon butter in skillet then add mushrooms and remaining Tablespoon shallots. Season with salt and pepper then saute until mushrooms are golden brown, 5 minutes. Add remaining rosemary and garlic then saute for 1 more minute. Add beef broth then simmer, scraping the bits up from the bottom of the pan, until sauce has reduced and thickened slightly, 5 minutes. Add remaining Tablespoon butter then stir until melted. Place burgers on buns then top with mushrooms and sauce.



As the side I made a version of Tex-Mex Oven Fries!

Recipe Credit: iowa girl eats.


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