Yield: 2 burgers | Prep time: 10 mins | Cook time: 15 mins
Ingredients
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Beef Patties: 1/2 lb (225g) ground beef chuck (80/20 ratio), formed into 2 patties
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Cheese: 2 slices Swiss or Emmental cheese
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Green Peppercorn Sauce: 1 tbsp butter, 1 tbsp whole green peppercorns (in brine, drained and slightly crushed), 2 tbsp cognac or beef broth, 1/3 cup heavy cream, 1 tsp Dijon mustard
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Mushrooms: 1 cup cremini or button mushrooms, thinly sliced
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Buns & Greens: 2 brioche buns (buttered and toasted), fresh baby spinach or watercress
Step-by-Step Instructions
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Sauté the Mushrooms: Heat 1/2 tablespoon of butter in a pan over medium-high heat. Add the sliced mushrooms with a pinch of salt and sauté for 5–7 minutes until deep golden brown. Set aside.
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Sear the Patties: Season both sides of the patties generously with kosher salt and coarse black pepper. Heat a heavy cast-iron skillet over high heat. Cook the patties for 3–4 minutes on the first side, flip, top each patty with a slice of Swiss cheese, and cook for another 3 minutes until melted. Transfer patties to a plate to rest.
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Make the Peppercorn Sauce: Reduce skillet heat to medium. Add remaining butter and crushed green peppercorns, cooking for 30 seconds until fragrant. Pour in the cognac (or beef broth) to deglaze the pan, scraping up any browned bits. Whisk in the heavy cream and Dijon mustard, simmering for 2 minutes until slightly thickened.
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Assemble: Spread a spoonful of green peppercorn sauce on the bottom toasted bun. Layer with baby spinach, the Swiss-topped beef patty, and sautéed mushrooms. Drizzle more warm peppercorn sauce over top before capping with the top bun.
