How to make a better Swiss Mushroom Melt than Harvey’s

As far as limited-time offers go, Harvey’s swiss mushroom melt is far superior to its puketastic pulled-pork sandwich. (Trust me, you should be glad you missed it.) But it’s still not next-level, shut-the-front-door, supercalifragilsitic burger bliss, bro. So I’ve decided to make me a better one.

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So, I started with these Butcher’s Cut beef burgers, which were on sale at Longo’s. I don’t always buy frozen burgers, but when I do, I fry ‘em up in a goddamn pan:

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Now, once I got the burgers cooked on one side, I drop the cheese on top, so it melts right in. They don’t do this at Harvey’s, but they should, cuz it makes shit taste better. I also chuck some mushrooms into the pan, although I don’t think it makes much difference, cuz they came out of a can.

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Now, that’s a pair of pretty good burgers right there, but hold on to yer seatbelts, cuz I’m about to kick it into overdrive! I’m adding some jala-at-yer-pino peppers and some crunchy Rold’s Gold pretzels to take these burgers to the next level:

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OK, let’s break it down. You’ve got some nice backyard BBQ flavour from the beef, with some melty, chewy cheese, a little heat from the peppers, and an added crunch from the pretzels. I’ve also added some honey garlic BBQ sauce for just a little bit of sweetness. Dude, this dish takes Harvey’s down to downtown Flavourtown, flips it upside down, and goes back up for the rebound. These burgers are bananas, bro, and bananas are good!

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