Burgers spiked with worcestershire sauce are topped with gouda cheese, sauteed mushrooms and homemade ranch dressing.
- 1 1/2 pounds ground beef chuck
- 1/4 cup worcestershire sauce
- 3 tablespoons grated onion
- 1 tablespoon vegetable oil
- 4 slices Gouda
- 3 tablespoons butter
- 1 pound white mushrooms, sliced
- 1/4 cup chopped onion
- 1/3 cup dry sherry or beef broth
- 1/2 cup sour cream
- 2–3 tablespoons buttermilk
- 1/8 cup finely chopped dill, parsley, chives and thyme, or 1 1/2 teaspoons ranch seasoning
- 1/2 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce
- 1 clove garlic, grated
- 4 hamburger rolls
- Preheat a cast-iron skillet or griddle pan over medium-high heat.
- In a bowl, combine the beef, worcestershire sauce, grated onion, salt and lots of black pepper. Form into 4 patties.
- Add the vegetable oil to the hot pan, then add the patties. Cook, turning once, for 8-10 minutes for medium. Top the patties with the cheese during the last 2 minutes.
- Meanwhile, melt the butter in a large skillet. Add the mushrooms and cook until browned, about 12 minutes. Add the onion, season with salt and pepper, and cook an additional 2 minutues. Deglaze the pan with the sherry or beef broth. Remove from the heat.
- In a small bowl, stir together the sour cream, buttermilk, herbs (or ranch dressing mix), lemon juice, hot sauce and garlic. Season to taste with salt and pepper.
- Put the cheeseburgers on the the roll bottoms, top with mushrooms and ranch dressing. Top with the top bun.
- Adapted from Every Day with Rachael Ray April 2012