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Playing Worcestershire Burgers with Swiss, Mushrooms Ranch Dressing


  • 1 1/2 pounds ground beef chuck
  • 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


Serves: 4




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.