Ingredients
Equipment
Method
Form the patties
- Mix ground beef with Worcestershire sauce, salt, and garlic powder, then form into 4 patties. Press them into even thickness so they cook evenly.
Caramelize mushrooms and onions
- Melt butter in a skillet over medium heat and add mushrooms, onions, thyme, salt, and pepper. Cook for 15–20 minutes, stirring occasionally, until golden and caramelized (look for browned edges and reduced juices).
Cook and melt the cheese
- Cook the patties in a separate skillet or grill pan over medium-high heat for 3–4 minutes per side until cooked to your liking. Use a firm press-free turn so the patties stay juicy.
- Top each patty with a slice of Monterey Jack cheese, cover the pan, and heat for 1 minute until melted. Watch for bubbling and a fully liquid melt over the edges.
Serve
- Plate each patty and smother with the mushroom and onion mixture. Serve immediately over french fries for maximum crunch.
Notes
Pro tip: slice onions and mushrooms fairly evenly so they caramelize at the same pace. Refrigerate leftovers in a sealed container for up to 3 days; reheat patties and the topping separately for best texture. Freezing is not recommended due to cheese and onion/mushroom texture. If you want a lower-fat option, use 90/10 ground beef or turkey for the patties (cook times may vary slightly).