Forming the burgers

Cup of Yum
1. Divide the ground beef into 4 equal balls and then shape each ball into a burger patty, use your fingers to push the center of each burger down to create a dip. (see note 2)1 lb / 450 g ground beef
2. If cooking on a grill, preheat your grill.

For the mushroom mixture

1. Place a small frying pan or skillet medium heat. Add the mushrooms and dry saute until the mushrooms have some color. Reduce the heat to low and add the butter, salt, and pepper and stir together.2 cups / 200 g sliced mushrooms2 tbsp butter½ tsp salt¼ tsp ground black pepper
2. Pour in the beef broth and bring to a simmer.½ cup / 120 ml beef broth
3. Mix the cornstarch with the cold water to create a slurry.½ tsp cornstarch1 tbsp cold water
4. Stir the mushrooms and slowly add the cornstarch slurry. The mixture should thicken.
5. Add in the heavy cream and then turn the heat off/very low while you make the burgers.1 tbsp heavy cream

To cook the burgers

1. Sprinkle the burgers with salt and cook for 3-4 minutes on each side.1 tsp salt
2. While the burgers are cooking, mix the softened butter with the dijon mustard.1 tbsp butter2 tsp dijon mustard
3. Once the burgers are cooked, baste them with the dijon mixture, then flip them and turn up the heat to get a good char.
4. Add a slice of swiss cheese to each burger, keep the remaining 4 slices for after the mushrooms.8 slices Swiss cheese
5. Transfer the burgers to your buns (with lettuce and mayo if you like)4 burger buns mayonnaise/sauce lettuce leaves
6. Divide the mushroom mixture up between the burgers and top each with a remaining slices of swiss cheese.
7. Serve immediately