Mushroom Swiss Burger Bowls

Mushroom Swiss Burger Bowls: Step by Step

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1. Mix the beef with the salt, pepper and garlic powder and shape into four thin patties, pressing a dimple into the middle of each.

   Mark done

2. Heat half of the olive oil in a large frying pan over medium-high heat. Cook the patties for 3 to 4 minutes on each side, then top each with the Swiss cheese, cover and cook for 1 minute until melted. Move them to a plate.

   Mark done Start 3 min timer

3. Add the remaining oil to the pan, then the mushrooms and onion. Cook for 8 minutes, stirring now and then, until browned and soft.

   Mark done Start 8 min timer

4. Whisk the yogurt, mustard and lemon juice. Divide the romaine and tomatoes between four bowls and top with the mushrooms, a patty and a spoonful of sauce.

   Mark done

Things to Watch For

1. Use the same pan for the mushrooms to pick up the browned beef juices.
2. Do not press the patties down while they cook; you will squeeze out the juices.
3. If you like your burgers well done, cook them until a thermometer reads 71°C in the middle.

On the Table Alongside

Sliced tomato and red onion · A dill pickle spear · Roasted asparagus

Storing Leftovers

Keeps in the fridge for up to 3 days. Reheat the patties and mushrooms in a pan, and assemble on fresh lettuce.

Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.