Double Swiss Burgers with Caramelized Mushrooms

This Tia Mowry burger recipe seems bistro-level fancy, but they can be ready in less than 30 minutes, with just six ingredients and one pot. They feature melted Swiss cheese both inside and out—her kids are always delighted to bite in and discover the yummy melted cheesy stuffing. She serves the burgers heaped with the mushroom topping for an extra veggie punch, and pretzel buns take the bistro theme all the way. She also loves to use brioche buns—the burgers would pair well with any of your favorites!

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Prep time10 min
Cooking time20 min
Portions4

Ingredients

3 tablespoons Country Crock® Original Spread, divided
1 yellow or red onion, sliced
8 ounces cremini or button mushrooms, stemmed and sliced
Kosher salt and black pepper
8 slices Swiss cheese (about 6 ounces)
1 1/2 pounds ground beef
4 hamburger buns, preferably pretzel buns

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Melt 2 tablespoons of the Country Crock in a large nonstick skillet over high heat. Add the onions and season lightly with salt. Cook on medium-high for 5 minutes, stirring occasionally, until the onions have softened and are beginning to brown. Add the mushrooms, season lightly with salt, and continue to cook for about 5 minutes, stirring occasionally, until the mushrooms have released their moisture and have started to shrink and brown. Scrape the onion and mushroom mixture into a bowl and season it generously with black pepper. Leave the skillet on the stove for cooking the burgers.
While the mushrooms and onions are cooking, form the burgers. Fold 4 slices of the Swiss cheese into squares, each about 2 inches across. Season the ground beef with 1¼ teaspoons of salt, then divide the meat into 8 equal balls. To make a burger, take 1 ball of meat and flatten it into an even patty, about 4 inches across. Place a square of cheese in the center of the patty. Take a second ball and form a matching 4-inch patty. Place the second patty on top of the first, sandwiching the cheese inside. Pinch and smush the edges of the patties together to completely encase the cheese and make 1 large, cheese-stuffed burger. Repeat 3 times to make a total of 4 double Swiss burgers.
Melt the remaining 1 tablespoon of Country Crock in the skillet over medium-high heat. Cook the burgers for 5 minutes on each side. (Lower the heat to medium if they start to get too dark.) In the last minute of cooking, top each burger with 1 slice of Swiss cheese, and cover the skillet to help the cheese melt.
Remove the burgers from the pan, and place the burger buns, cut side down, in the pan for just a couple of minutes, to lightly toast them, until golden brown. Serve the burgers on the pretzel buns, generously topped with the mushrooms and onions.

Tia’s Tip: Once you’re done searing the burgers, don’t let the flavor-infused Country Crock go to waste. Pop the sliced buns cut side down into the pan for a final buttery browning.

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