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1
Combine ground beef, breadcrumbs, chopped onion, garlic, bell pepper, serrano, parsley, 1/2 the pepper jack cheese, egg, Worcestershire and grill seasoning in a large mixing bowl.
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2
Mix gently until all ingredients are combined well.
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3
Form 4 fat patties.
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4
Drizzle olive oil on a platter and coat both sides of the patties with the oil.
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5
Place patties in a hot (medium high flame) skillet. Don't move them! Let the patties caramelize on one side before flipping, then let them caramelize on the other side.
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6
When patties are done, transfer to a platter. Top each patty with 1/4 of the remaining cheese. Cover with a foil tent and place into a warm oven to melt the cheese. The foil tent helps the patties retain their juiciness.
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7
In the same skillet, drizzle in the remaining 1 Tbsp of olive oil.
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8
Saute the onions and mushrooms until the mushrooms are a nice, rich brown, then season with salt and pepper.
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9
Deglaze the pan with wine, scraping up all the tasty brown bits. Let the alcohol cook off.
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10
Stir in Worcestershire, milk and mustard. The mixture will thicken up quickly.
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11
Gloss the sauce by dropping the butter into the pan in small chunks and letting it melt. When all the butter is melted, give the pan a final stir.
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12
When you plate the patties, spoon the onion mushroom sauce over each patty.
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13
Garnish with fresh chives.
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14
Enjoy!
