# Components:
→ Mushroom Swiss Burgers
01 - 1 lb ground beef (80/20 blend recommended)
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tbsp Worcestershire sauce
05 - 1 tbsp olive oil
06 - 8 oz cremini or button mushrooms, sliced
07 - 1 small onion, thinly sliced
08 - 4 slices Swiss cheese
09 - 4 burger buns
10 - 2 tbsp mayonnaise (optional)
11 - 2 tbsp Dijon mustard (optional)
12 - 1 cup baby arugula or lettuce leaves
→ Waffle Fries
13 - 1½ lbs frozen waffle fries
14 - 1 tbsp olive oil (for baking)
15 - Salt, to taste
# Directions:
01 - Preheat oven to 425°F. Arrange waffle fries in a single layer on a baking sheet. Drizzle with olive oil and 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 equal patties, slightly larger than buns.
03 - Heat olive oil in a skillet over medium-high heat. Add onions and mushrooms; sauté for 7–8 minutes until softened and golden. Remove from heat and set aside.
04 - Using the same skillet or a grill, cook patties 3–4 minutes per side for medium doneness.
05 - Top each cooked patty with sautéed mushrooms and onions, then a slice of Swiss cheese. Cover skillet with lid for 1–2 minutes to melt cheese. Toast buns if desired.
06 - Spread mayonnaise and/or Dijon mustard on bottom half of buns. Place arugula or lettuce leaves, then burger patties. Top with remaining bun halves. Serve immediately with waffle fries.
