ROSEMARY SKILLET BURGERS
There is just somethin' about a sauteéd mushrooms. I don't know if it is just us or others feel the same way? We just love a big juicy burger overflowing with buttery sauteéd mushrooms. Sautéing is quick and easy and o-so yummy! Whether a weeknight treat or grilling out with the family, this rosemary skillet burger is sure become a staple meal.
1 lb Ground Chuck
1 small onion, finely chopped and divided
3 garlic cloves, minced and divided
1 Tbsp fresh rosemary, minced and divided
1 Tbsp Worcestershire sauce
1 Tbsp Soy Sauce
Salt and Pepper
4 Slices of Provolone Cheese
1 Tbsp Extra Virgin Olive Oil
3 Tbsp Butter, divided
8 oz Sliced Kitchen Pride Baby Bella mushrooms
1-Cup Beef Broth
In a bowl combine ground chuck, 3 tbsp of finely chopped onion, 1 tbsp of minced garlic, 1/2 tbsp fresh rosemary, 1 tbsp Worcestershire sauce, 1 tbsp of soy sauce, and salt and pepper.
After all ingredients are thoroughly mixed, create 4 thin burger patties- set aside.
Heat Olive oil in a large skillet, (we are huge cast-iron skillet fans, so that's what we used), but any large skillet will do! Add the four-burger patties and allow them to cook for 4 minutes on each side, creating medium well burgers.
Add a slice of provolone cheese to each patty and allow it to melt slightly. Don't allow cheese to melt onto skillet or it may burn!
After the cheese has reached desired melty-ness, remove from skillet and set on a plate. Loosely tent a non-stick piece of foil over the plate to ensure that the burgers stay warm while we make our pan sauce.
Add 2 tbsp of butter to skillet, along with the 8 oz of Kitchen Pride mushrooms, and the remaining onions. Sauté until mushrooms are a nice golden brown and the onions are translucent.
Add 1/2 tbsp of rosemary and remaining garlic to the skillet, sauté for another minute or two. Add 1 cup of beef broth, and allow it to simmer.
While simmering, scrape bits off the bottom of the skillet to give our sauce even more flavor. Allow sauce to simmer for 8-10 minutes, until it has reduced and thickened up. Add remaining tbsp of butter and stir until melted.
Place burgers on buns, top with mushroom pan sauté sauce.
Ready to serve! Enjoy.