We Love It: Add a sophisticated touch to your burger with
this crowd-pleasing variation (just try to eat one–we dare you!).
Ingredients:
·
1 pound of lean ground beef
·
1 1/2 tablespoon olive oil
·
1 teaspoon salt
·
1 teaspoon pepper
·
2 tablespoons of unsalted butter
·
12 ounces of sliced baby bella mushrooms
·
4 ounces fontina cheese, sliced
·
4 ounces sharp cheddar cheese, sliced
·
2 cups of fresh arugula
·
1/2 lemon, juiced
·
4 whole wheat buns, toasted
Mustard aioli
·
1 1/2 tablespoons Dijon mustard
·
1 large egg yolk
·
2 teaspoons fresh lemon juice
·
1/2 cup olive oil
·
2 tablespoons whole grain mustard
·
1 tablespoon horseradish
·
a pinch of salt + pepper
Preparation:
1.
Add ground beef to a large bowl and season with
salt and pepper. Add in 1 tablespoon of olive oil and mix it into the beef,
then let sit at room temperature for about 30 minutes.
2.
While the beef is resting, add mushrooms to a
large skillet over low heat. Add 1 tablespoon each of olive oil and butter,
then add in mushrooms and stir to coat. Cover and cook for 10-15 minutes until
softened and juicy. Once soft, add a sprinkle of salt and pepper, turn off heat
and keep covered.
3.
While mushrooms are cooking, whisk together Dijon
mustard, egg yolk and lemon juice in a large bowl until combined. Slowly stream
in olive oil while continuously whisking until the mixture emulsifies and comes
together completely. Whisk in whole grain mustard and horseradish, then taste
and season with a little salt and pepper as desired. Set aside.
4.
Toss the fresh arugula with the lemon juice and
1/2 tablespoon of olive oil. Sprinkle with a little salt and pepper.
5.
Form the beef into 4 equal patties, then add to
the grill and cook until they reach their desired doneness about 5 minutes per
side, but it will depend on how thick you like your burgers. In the last 1-2
minutes of cooking, top each burger with a few slices of both cheeses.
6.
To assemble burgers, spread a bit of mustard
aioli on the bottom of each bun. Top with the burger, then some mushrooms, some
aioli and a handful of arugula.
Happy Cooking ☺
