# Components:
→ Mushroom Swiss Burgers
01 - 1 pound ground beef (80/20 blend recommended)
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
# Directions:
01 - Preheat the oven to 425°F for the waffle fries.
02 - Arrange waffle fries in a single layer on a baking sheet, drizzle with olive oil, and bake for 22 to 28 minutes, turning halfway through until golden and crisp. Season with salt.
03 - Combine ground beef, salt, black pepper, and Worcestershire sauce in a bowl. Gently mix and shape into 4 equal patties, slightly larger than the buns.
04 - Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced onions and mushrooms; sauté for 7 to 8 minutes until softened and golden. Remove and set aside.
05 - Cook the burger patties in the same skillet or on a grill for 3 to 4 minutes per side until medium doneness.
06 - Top each patty with sautéed mushrooms and onions, then place a slice of Swiss cheese on top. Cover with a lid and cook for 1 to 2 minutes until the cheese melts.
07 - Toast burger buns if desired. Spread mayonnaise and/or Dijon mustard on the bottom halves. Layer with arugula or lettuce, followed by the burger patty. Top with the remaining bun halves.
08 - Serve the burgers hot alongside the crispy waffle fries.
