The sweet and smoky balsamic sauce pairs well with the meatiness of the burgers.
Place mushrooms, Worcestershire, garlic-and-herb seasoning and 18 teaspoon smoked paprika in a food processor.
Process until the mushrooms are finely chopped, about 30 seconds.
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Transfer to a large bowl.
Add ground beef to the mushroom mixture.
Using your hands, mix together until combined.
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Divide the mixture into 4 balls; place on the prepared baking sheet.
Cover and refrigerate for 10 minutes.
Sprinkle the balls with pepper and salt.
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Increase heat to high; continue heating the oil for 2 minutes.
Place 2 balls in the pan.
Cook, undisturbed, until a golden-brown, crispy crust forms on the bottoms, about 3 minutes.
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Carefully flip; top each patty with 1 cheese slice.
Cook, undisturbed, until a thermometer inserted into the thickest portion registers 160F, about 2 minutes.
Transfer the burgers to a plate; cover to keep warm.
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Wipe the pan clean.
Repeat the procedure with the remaining 1 tablespoon oil and 2 balls.
Arrange the burgers on bun bottoms.
Top with lettuce, tomato, onion and/or pickles, if desired.
Spread the cut sides of the top buns evenly with the sauce and place on top.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
