Mushroom Swiss Burger

250 g white button mushrooms, sliced thin
2 tbsp butter
2 cloves garlic, pressed or grated
¼ cup Parmesan cheese
2 tsp SIDS HOT WORCESTER SAUCE
300 g ground beef
1 tbsp Burger Seasoning
1 tsp Paprika
SIDS SALT & PEPPER to taste
4 slices Swiss cheese
2 Brioche Hamburger Buns, very lightly toasted
2 tbsp SIDS RASPBERRY HONEY MAYO

Form the ground beef into patties, making them a little wider than the bun. Do not overwork the meat or your burgers will be too dense.
Generously sprinkle with burger seasoning, paprika, SIDS SALT & PEPPER to taste. Separate the patties with baking paper and refrigerate for 30 minutes before cooking.
For the Mushrooms:
Slice the mushrooms and set aside.
Melt the butter in a medium non-stick pan. Add the garlic and cook until the garlic is just fragrant. Be careful not to burn it.
Add the mushrooms to the hot pan with the garlic then cook the mushrooms over medium heat to medium-high heat as they release their liquid. Cook until tender, lightly browned and the liquid has cooked off just leaving whatever melted butter remains.
Remove from heat and add the Parmesan cheese. Stir and return to heat for a minute.
Season to taste SIDS SALT & PEPPER then add SIDS HOT WORCESTER SAUCE.
Remove the burger patties from the fridge and grill to preferred internal temperature. Use a bbq grill or stovetop grill pan for best results.
Cook on one side until you get some charring then flip the patties and cook the other side.
Turn off heat and place two slices of cheese atop each patty. Let the cheese melt completely.
Serve the burgers on fresh toasted Brioche or sesame buns, topped with the sautéed mushrooms and SIDS RASPBERRY HONEY MAYO.
Enjoy piping hot!