A chuck or plant based burger recipe by Julie Van Rosendaal
Set a large, heavy skillet over medium-high heat. Add a drizzle of oil and cook the patties, sprinkling with salt, for 8-10 minutes, or until just cooked through. Top with cheese and cover with a lid or piece of foil for another minute to allow the cheese to melt.
Remove the patties from the pan and place them on split buns, put the butter into the pan and sauté the mushrooms and thyme, along with a big pinch of salt, for 4-5 minutes, until the excess moisture has cooked off and the mushrooms are turning golden. Add the cream and stir, loosening any browned bits on the bottom of the pan, until the sauce reduces and thickens. Spoon the creamy mushrooms over the burgers and serve.