Mini French Onion Swiss Burgers

Ingredients

1lb Finely ground sirloin
1tsp Kosher salt
1T brown sugar
1tsp cracked black pepper
1 egg
Sliced baby swiss cheese
5 T Buerre President (creamy, unsalted European butter)
2.5 T Olita minced garlic
Hawaiian Sweet Rolls, 12 pack
1T extra virgin olive oil
12-15 large fresh Agaricus (white) mushrooms, thinly sliced
2 cans of French Onion Soup
1/2 cup Sutter Home Gewurzstraminer 
Mayonaise
To complete a plate:
Cherry tomatoes
Baby carrots
Sweet potato chips

Instructions

Place ground sirloin in large stainless bowl and sprinkle dry ingredients: salt, sugar & pepper. Lightly fold in with wooden spoon. Add egg, stirring at first with spoon, then thoroughly mixing with hands. Roll and pat into mini burgers about 3" in diameter, they'll shrink on the grill! Cook on direct (high) heat for approximately 3 minutes on both sides, or until cooked medium-well. Place baby swiss on each burger and move to low-heat until ready to plate. In small iron skillet on grill, melt butter and add garlic on medium heat until melted, then place on low heat source to remain warm. Slice rolls in half to form mini buns then brush the inside bun on each side with garlic butter and place on gril to warm, flipping them until slightly crisp. Place neatly inside aluminum foil, and leave on very low heat source on grill to remain warm. Pour olive oil into 12" cast iron skillet on medium heat source, begin warming. Wash & dice mushrooms thinly and carefully towel dry; place into olive oil and move the skillet to direct (high) heat source. Saute mushrooms a minute or so, then add French Onion soup and Gewurzstraminer. Cook until mushrooms are tender and remove from heat. Lightly spread mayonaise on top side of bun as you build your burgers. Add, from bottom to top: bottom of bun burger w/melted swiss strained mushrooms & onions top of bun Plate with remaining French Onion & Mushroom sause served as an aus jus. Serving ideas: Pair with fresh cherry tomatoes, baby carrots & sweet potato chips.