2 lbs. ground beef, formed into thin patties
1/4 lb. Swiss cheese, thin slices

Top each pattie with a slice of cheese; fold pattie over and seal like turnover. Brown in skillet and drain grease.

SAUCE:

2 (4 oz.) cans mushrooms
3/4 tsp. garlic powder
2 tbsp. Worcestershire sauce
1/2 c. ketchup
2 beef bouillon cubes
4 tbsp. brown sugar
4 tbsp. vinegar
3 tbsp. cornstarch

Combine sauce ingredients in a saucepan; bring to a boil, stirring constantly. Reduce heat and simmer until thick (about 5 minutes). Pour over hot patties and serve with rice.