A delicious twist on the classic mushroom Swiss burger, featuring enhanced flavors and textures for a gourmet experience.
Heat a skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding the mushrooms for even cooking.
Sauté the mushrooms with minced garlic and a pinch of salt until golden brown.
Stir occasionally to prevent sticking and ensure even browning.
In a mixing bowl, combine the ground beef, sautéed mushrooms, scallions, soy sauce, salt, and pepper.
Mix gently to avoid overworking the meat, which can make the patties tough.
Form the mixture into four equal patties.
Use your hands to shape the patties, ensuring they are evenly sized for uniform cooking.
Preheat the broiler and place the patties on a broiler pan.
Line the broiler pan with foil for easier cleanup.
Broil the patties for 3 minutes on each side or until cooked to your desired doneness.
Avoid overcooking to retain juiciness in the patties.
Top each patty with a slice of Swiss cheese while still hot.
Allow the cheese to melt slightly for better flavor integration.
Toast the burger buns lightly under the broiler.
Keep an eye on the buns to prevent burning.
Spread Dijon mustard on each side of the buns.
Use a generous amount for a tangy kick.
Assemble the burgers by layering lettuce, tomato slices, and the cooked patties on the buns.
Press gently to secure the layers without squishing the ingredients.
Serve the burgers warm and enjoy!
Pair with your favorite side dish for a complete meal.
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