Let your beef patties come to about room temperature and season both sides with salt. I am lucky enough to have a local butcher who cuts everything fresh for me, but please use your favorite burger.
Grill the burgers on both sides, flipping once throughout.
While the burgers are cooking, slice the onions into half-moon shapes. Not too thin, not too thick.
Sauté two medium sized onions in 3 tbs EVOO and butter with salt and pepper.
In a seperate pan, sauté sliced button mushrooms in 2 tbs EVOO, salt and pepper. Cook until just starting to brown. Set aside.
Once the onions are starting to brown, turn off the heat and add three hefty spoonful’s (about 1/4 cup) of Cheez Whiz to the pan. Stir until combined.
Butter the inside of a Martin’s Potato Bun and place butter side down into a hot, dry skillet. Make sure to watch the buns as they will toast quickly depending on how hot your pan is.
Toast the unbuttered side of the buns as well (these toast fast!).
Place a burger patty on each toasted bun and spoon the Cheez Whiz/onion mixture on top. Arrange some of the sautéed mushrooms on top to finish the burger off.
Sit back, relax, close your eyes, and dive into this Philly cheeseburger that’s so reminiscent of a “Whiz Wit”, you’ll swear you can hear the Rocky theme pulsing through your head!
Recipe courtesy of Philly Food Girl.
See full post at www.imphillyfoodgirl.com