1. Place the beefm in a bowl. Add the cheese and blend well. Divide the mixture into 4 portions and shape into a flat patty, about 1-in. Thick or slightly less. 2. Heat a skillet, preferably of cast iron. Do not add fat. When the skillet is very hot, add the patties and cook over moderately high heat 3-4 min. Or until well browned on one side. Turn and continue cooking about 1-2 min. 3. Meanwhile, heat the butter in a separate skillet and add the mushrooms and garlic. Cook, tossing and stirring, about 2 min. Or until golden brown. 4. Add the cognac to the patties and ignite it. Cook until the flame dies. Transfer the patties to a warm serving dish or plates. 5. Spoon the mushroom mixture over the patties and sprinkle with the chopped parsley.
