To make the Gravy:
2 TBS butter
1/2 lb mushrooms, sliced thin
1 large onion, sliced into half moons
1 tsp Dried Thyme
salt and pepper to taste
2 TBS flour (or arrowroot for you GF eaters)
1/2 Cup dry white wine
1 cup chicken stock
Melt the butter in a skillet over medium heat, add mushrooms and cook until beginning to brown. Add onion and thyme and cook about 8-10 minutes more. Add flour and cook, stirring constantly, for one minute. Add the wine and cook until reduced by about half, then stir in the stock., keep warm.
To make the Burgers:
1/4 of a 1 lb block of swiss cheese, cut into 1/4 inch dice
2 tsp poultry seasoning
2 rounded TBS dijon mustard
1/4 cup parsley, chopped
2 TBS oil
4 slices swiss
2 English muffins split and toasted
Combine all the ingredients up to the oil in a large bowl and mix thoroughly. Form into 4-6 equal patties, making the center a bit thinner as it will plump when you cook it..
Heat the oil in a large skillet and cook the burgers in a hot skillet. Flipping only once and cooking about 5-7 minutes per side (or until the juices run clear). Adding the sliced cheese the last few minutes of cooking to melt.
Place the cooked burger on one side of a muffin and top with gravy..
Oh man these were so blasted good!!!