Mushroom-Swiss Burger

Heat a large skillet with EVOO, 2 turns of the pan, over medium to medium-high heat and melt butter into oil, add mushrooms and cook, stirring occasionally, 15 minutes to deeply brown and a little crispy at edges. Add shallots, garlic, thyme, salt and pepper to mushrooms and stir 2 minutes, add soy and sherry or wine and let it absorb, stir in crème fraiche or heavy cream, cover and remove from heat.

Heat a cast-iron skillet or griddle pan over medium-high heat.

In a bowl, combine beef or plant-based meat with Worcestershire, grated onion (grate directly over the bowl so the juice falls into meat) and season liberally with salt and pepper. Add in some horseradish for extra-spicy patties. Mix ingredients quickly – don't overwork it, and then form an even mass, score into 4 equal portions, then form 4 patties a little thinner at center than edges for even cooking.  

Spray pan lightly with oil and cook burgers 7-8 minutes, turning occasionally, then top each patty with 2 slices of Swiss cheese and cover, remove from heat and let stand 1 minute to melt cheese.

Assemble: bun bottom, sweet n spicy chopped pickles, lettuce, Swiss cheeseburger, creamy mushrooms and cap with top of bun.