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"This was something my mom made for us when I was a little girl, and she called it a knife and fork burger," says Rach. The loaded burger is topped with steak sauce, Swiss cheese, Dijon, sauteed mushrooms and lightly caramelized onions. "I'm putting mine on a brioche bun and I'm serving them up with some store-bought [thin] extra-crispy oven fries, which you can spice up however you like." Cornichons are also a great accompaniment.
Heat a medium skillet over medium heat. Add 2 tablespoons butter and melt. Add onions and season with salt and white pepper. Add the sugar and cook, stirring frequently, until very soft and light caramel in color, 20 to 25 minutes. Add bone broth or consomme and reduce heat to warm/low.
Meanwhile, heat olive oil, 2 turns of the pan, in a medium nonstick skillet over medium-high heat. Melt 2 tablespoons butter into the oil, then add mushrooms and brown. Season with salt and pepper, add thyme and garlic and stir a minute, then add wine or sherry and reduce heat to warm/low.
Meanwhile, heat a cast-iron skillet over medium-high heat. Place meat in bowl and season with Worcestershire, salt and pepper, then form 4 patties thinner at the center for even cooking. Spray the pan with oil and cook the patties for 4 minutes, then flip, baste liberally with steak sauce and cook 4 minutes more. Top the burgers with 2 slices cheese each and build burgers: bun bottom, Dijon, mushrooms, patties, onions, bun top.