• 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, salt, and pepper to taste. Separate the patties with parchment or waxed paper and refrigerate until 30 minutes before cooking.

For the mushrooms:

• Slice the mushrooms and set aside.
• Melt the butter or (1 TBS olive oil) 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 oil and garlic.
• 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 with salt, and pepper. Add the Worcestershire sauce if using.
• 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 sauteed mushrooms, mayonnaise or garlic aioli.
• Enjoy piping hot!