1 lb lean ground beef 4 tbsp chopped fresh parsley 1 egg yolk
Salt and ground black pepper
1 tbsp sunflower oil
4 slices gruyere, emmenthal 4 seeded burger buns For the garlic mushrooms: 2 tbsp olive oil 2 garlic cloves, crushed
3 cups mushrooms, sliced
Mix together the ground beef, parsley, egg yolk, and plenty of salt and pepper. Shape the mixture into 4 even-sized burgers.
Brush the burgers with the sunflower oil and cook in a frying pan for 3 minutes without turning.
Meanwhile, heat the olive oil in a separate frying pan and cook the garlic for 30 seconds. Add the mushrooms and a little salt and cook for 2-3 minutes until softened and well browned
Turn the burgers and lay a slice of Swiss cheese on top of each.
Cook for a few more minutes until the burger is well browned but still a little pink in the center and the cheese is beginning to soften and melt. Place burger on botom bun Spoon over the garlic mushrooms,
place bun on top
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