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1
Heat a medium skillet coated with cooking spray over medium heat. Place 1 1/2 tablespoons of butter in the pan and swirl until melted then add the shallots. Sprinkle the shallots with the thyme and cook, stirring occasionally, until they are a rich, caramel color; about 20 to 25 minutes. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper and remove from heat. Set aside.
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2
Place the skillet back on the stove and heat to medium-high. Add the remaining butter and swirl until melted. Once the butter is melted add the mushrooms and cook, stirring occasionally, until they are tender and slightly brown. Sprinkle with the remaining salt and 1/4 teaspoon black pepper. Set aside.
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3
Form the beef into four half inch thick patties and sprinkle with garlic salt and the remaining black pepper. You don't want the patties to be too thick for the bread to handle. Heat a large skillet coated with cooking spray over medium-high heat. Cook the patties 2 to 3 minutes on each side or until they're still slightly pink in the center and still juicy. Remove from heat and set aside.
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4
Place a medium skillet coated with cooking spray over medium-high to heat up as you assemble the sandwiches.
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5
Place the Parmesan cheese on a plate. Spread 1 teaspoon of butter on one side of each of the eight slices of bread and press into the Parmesan cheese.
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6
Place one slice of bread, cheese side down, in the skillet. Place on slice of baby Swiss on top then sprinkle with some shallots and mushrooms, top with a burger, more shallots and mushrooms, another slice of cheese, and finally a slice of bread cheese side up.
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7
Cook for 3 to 5 minutes or until the cheese on the bread of golden brown and the Swiss starts to melt. Carefully flip the patty over and cook an additional 3 to 5 minutes or until the second side is golden brown and the cheese is melted. Repeat with remaining bread, patties, and ingredients. Allow patty melts to cool slightly before slicing and serving with baked blue fries or chips and a pickle.
