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1
Put the ground/minced beef in a large bowl with the onion, onion granules, pepper, oregano and Worcestershire sauce.
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2
Use your hands to squash together all the ingredients well.
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3
Shape the mix into burger shapes.
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4
I use a little dish from a Spanish tapas to get the grown up burgers, and my cup measure for my daughter's burger.
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5
Press desired amount if meat into the container, then hold it upside down over your hand and give it a few really good shakes until it comes out.
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6
Place burgers on a dish and cover in plastic wrap and refridgerate for a few hours.
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7
Take the burgers out of the fridge thirty minutes before you intend to cook them.
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8
When getting ready to make the burgers, put aluminium foil on a baking tray and cook the bacon on it for 20 minutes at 200 C
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9
Wipe and slice the mushrooms to about a quarter inch slices.
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10
Melt butter and oil in a saute pan, then add the mushrooms.
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11
Saute the mushrooms until the juices are gone and they are starting to brown.
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12
Then remove them from the heat.
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13
When you are ready to cook the burgers, heat a skillet or a griddle.
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14
Rub oil on both sides of your burgers and make a thumb print in the side you will put downwards first to cook.
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15
Put burgers on the skillet, / griddle and cook for four minutes.
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16
Gently loosen the burgers (if using a griddle) and turn them over.
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17
Throw about a tablespoon of water in the pan, then put a lid or metal bowl over the burgers to steam for two minutes.
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18
Remove the lid/bowl and pile mushrooms on top of each burger, followed by bacon slices, followed by slice of Swiss cheese.
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19
Toast your buns.
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20
When the cheese is a bit melty, use a fish slice to move the whole lot onto the bun.
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21
Top the bun, cut in half and serve.
