Hamburgers Diane

Steak Diane gets the burger treatment. Ground beef chuck patties cooked in the same skillet as a savory mushroom and onion mixture flavored with Worcestershire sauce, lemon juice, and garlic. All that flavor ends up spooned right back over the patties.

The mushroom-onion mixture cooks first in the skillet, building a flavorful base. Then it gets pushed to the side while the patties sear in the same pan, picking up all those browned bits left behind. One skillet, one set of flavors layered on top of each other.

Keep the patties at ¾ inch thick. Thinner and they’ll overcook before the mushrooms finish warming through. Shape them gently too. Packing the meat tight makes for a tough, dense burger.

Kitchen Tips

• Use ground chuck, not extra-lean ground beef. The fat content keeps the patties juicy and adds flavor to the pan.
• Don’t press the patties with a spatula while cooking. Let them sear undisturbed for a proper crust.
• Cook over medium-high heat for the patties but keep the mushroom mixture on the cooler side of the pan so it doesn’t burn while the burgers finish.
• A squeeze of fresh lemon at the end brightens the mushroom topping and cuts through the richness.

Variations

• Add a splash of brandy or cognac to the mushroom mixture for a closer match to classic Steak Diane.
• Top each patty with a slice of Swiss cheese during the last minute of cooking.
• Stir a tablespoon of Dijon mustard into the mushroom mixture for extra bite.