Hamburger Steaks with Mushrooms and Swiss Cheese
  • 1-1/2 pounds ground beef
  • 1/3 cup finely chopped onion
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried thyme, plus 1/2 teaspoon
  • Salt and pepper to taste
  • 2 tablespoons olive oil, plus 1 tablespoon
  • 2 small onions, sliced thin
  • 1 tablespoon butter
  • 5 ounces white or cremini mushrooms, sliced
  • 1 cup dry red wine
  • 1/2 cup water
  • 4 slices Swiss cheese
  1. Preheat oven to 250° F. Combine the ground beef with the chopped onion, Worcestershire sauce, thyme, salt and pepper. Form into 4 oblong patties about 3/4-inch thick. Heat a large skillet over medium-high heat. Add the 2 tablespoons of oil and heat. Cook the hamburger patties until brown, about 5 minutes per side for medium-rare. Remove from pan and place in warm oven. (The meat will continue to cook slightly in the oven.)
  2. Reduce heat to medium-low. If needed, add the remaining 1 tablespoon of oil to the pan same pan. Add the sliced onions, salt, pepper and just enough water to scrape up all of the browned bits on the bottom of the pan. Cover and cook until onions are soft, about 15 minutes. Remove the lid and increase heat to medium-high. Add the butter, mushrooms, salt, pepper and the 1/2 teaspoon thyme. Sauté until the mushrooms are lightly browned, about 5 minutes. Add the wine and 1/2 cup water. Stir well. Return the hamburger steaks to the pan. Top each with a slice of cheese. Cook until the cheese is melted, about 4 minutes. Place the meat on individual serving plates; top each with some of the onions, mushrooms and sauce. Serve immediately.