# Components:
→ Mushroom Swiss Burgers
01 - 1 pound ground beef (80/20 blend)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon Worcestershire sauce
05 - 1 tablespoon olive oil
06 - 8 ounces cremini or button mushrooms, sliced
07 - 1 small onion, thinly sliced
08 - 4 slices Swiss cheese
09 - 4 burger buns
10 - 2 tablespoons mayonnaise (optional)
11 - 2 tablespoons Dijon mustard (optional)
12 - 1 cup baby arugula or lettuce leaves
→ Waffle Fries
13 - 1½ pounds frozen waffle fries
14 - 1 tablespoon olive oil (if baking)
15 - Salt, to taste
# Method:
01 - Preheat oven to 425°F. Arrange waffle fries on a baking sheet and drizzle with olive oil. Bake 22–28 minutes, turning halfway, until golden and crisp. Season with salt.
02 - Combine ground beef, salt, pepper, and Worcestershire sauce in a bowl. Mix gently and shape into four patties slightly larger than the buns.
03 - Heat olive oil in a skillet over medium-high heat. Sauté onions and mushrooms for 7–8 minutes until softened and golden. Remove and set aside.
04 - Using the same skillet or a grill, cook patties for 3–4 minutes per side to medium doneness.
05 - Top each patty with sautéed mushrooms and onions, then one slice of Swiss cheese. Cover and cook 1–2 minutes to melt cheese.
06 - Toast buns if desired. Spread mayonnaise and/or Dijon mustard on bottom halves. Layer with arugula or lettuce, then patties. Cover with top buns.
07 - Serve burgers hot with waffle fries on the side.
