Mushroom-Swiss "Burgers" (7 P+)

Do you know how many Weight Watchers points are in a hamburger bun?  Too dadgum many is the answer.  Especially considering the fact that to get buns that don't taste like chalk you have to spend about $3 for a package of eight.  Newsflash:  There are only two people that live in my house.  Despite what Rowdy and Pepper will tell you we just don't need eight hamburger buns.  Therefore, in an effort to save our money and our waistlines I created the following concoction which I now present to you. 

PS...This is also a passable substitute for the budget-conscious cook who is having a serious steak craving. 

Here's what you need:
1 pound lean ground beef
1 Tbsp ketchup
1 Tbsp Worcestershire sauce
1 Tbsp steak seasoning
1 Tbsp butter
1/2 pound cremini mushrooms, sliced (also know as baby portobellos)
1/4 cup sherry or red wine
Salt and pepper to taste
4 slices swiss or provolone cheese

Here's what you do:
Combine the ground beef, ketchup, Worcestershire sauce, and steak seasoning in a bowl.  Mix gently with your hands until the meat is just combined with the seasonings.  Form the meat into four equal size patties about 1 inch thick.  (Notice I said the words "gently" and "hands".  Do not pulverize the meat with a spoon.  You don't want compressed patties of meat mush.  The more you work with the meat the drier it's going to get.)

Heat a grill pan or skillet over medium-high heat until a drop of water sizzles on contact.  Coat the pan with cooking spray and place the patties in the skillet.  Resist the urge to move them around or press on them with the spatula.  Just let 'em cook for 4-5 minutes until you get that nice dark brown crust.  Flip the patties and cook until they are how you like them (it will take about 3 more minutes for medium-well depending on the thickness of your patties and the temperature of your stove).  Remove the patties from the pan and cover them with foil to keep them warm.

Do not clean out the pan. 

Melt the butter into the drippings from the meat.  Add the mushrooms and cook until they start to soften, about 2 minutes.  Add the sherry or wine (and heck, throw in some fresh garlic if that floats your boat) and bring to a boil.  Lower the heat and let the mushrooms simmer until they are softened and the moisture is mostly evaporated, about 5 minutes more.  Remove the mushrooms and the sauce into a bowl. 

Put the meat patties back into the skillet.  Spoon the mushrooms evenly over the patties, and top each one with a slice of cheese.  Cover the skillet and cook 1-2 minutes until the cheese is melted. 

Serve immediately.

For a variation substitute barbecue sauce for the ketchup and cheddar for the swiss.  The points don't change.
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Printable Recipe
Makes 4 servings = 7 WW Points+ per serving