Ingredients
Scale
- 2lbs ground beef
- salt and pepper (to taste)
- 4 slices Swiss cheese (each slice cut into 4 squares)
- 1 package fresh sliced mushrooms
- 1 tablespoon garlic (minced)
- 2 tablespoons butter
- 12 slider buns
- butter (for spreading)
- Au Jus-
- 2 cups of water
- 1 tablespoon better than bouillon beef base
- 2 teaspoons better than bouillon beef base
- 1/2 stalk celery
- 1/2 small onion
- 1 pinch thyme
- salt and pepper (to taste)
Instructions
- To make the Au Jus- in a saucepan combine water, beef base, celery, onion, thyme, salt, and pepper. Simmer until vegetables are tender. Strain and place into small bowls for serving.
- Shape ground beef into 12 patties and season on both sides with salt and pepper. Heat a large skillet to medium high heat. Add the burger patties and cook, turning once, until fully cooked (the internal temperature has reached 160 degrees). During the last few minutes of cooking top each patty with 2 of the sliced Swiss cheese squares.
- While burgers are cooking melt the butter in a sauté pan over medium-high heat. Add garlic and mushrooms and sauté for 15-20 minutes or until the mushrooms are tender.
- Split the slider buns in half and butter the cut side of each half. Place face down in a fry pan over medium heat and cook until browned on the bottom. Place each hamburger patty onto a slider bun, top with sautéed mushrooms, and place on the top half of the bun. Serve with Au Jus.