I love cheeseburgers. Cheeseburgers were one of the first things I ever cooked. I like mixing the meat, picking the flavors, and the wonderful smell as the burgers cook. I started making normal cheeseburgers, but over time I started experimenting with topping. I found topping a burger with speedied mushrooms and caramelized onions to be one of my favorites. I also liked covering them with Cooper sharp cheese and covering them to fully melt the cheese before plating. After a while, I began placing the toppings under the cheese and that is my preferred method today.
- Place a pound of ground beef into a medium sized bowl. Add 2 tbsp A1, and about 2 tsp worcestershire sauce. Mix together with your hands. Divide into 3-5 pieces.
- Begin heating a small frying pan over medium low heat. Add 1 can of strained mushroom stems and pieces. Add 4 Tbsp Italian dressing or speedie sauce.
- Heat another large frying pan on a second burner over medium heat.
- Each piece, roll into a ball. Press these balls between the palm of your hand. Make them thinner in the center, and wider than you want them. They with get thicker in the center and shrink on the edges as they cook. Place each patty onto the large heated frying pan.
- Cook on the first side until it is browned about 3/4 up the side of the burger. Flip your burgers and cook just as long on the second side. Top flipped burgers with a dollop of A1. Once you only have about 5 minutes of cooking, top your burger with mushrooms, then top with cheese.
- Let burgers rest for 5 minutes before placing on buns to eat.