Go Back

Burgers with Sautéed Mushrooms, Arugula and Dijon Aioli

0 from 0 votes
Leave a Review »

Ingredients

  • 1 pound of lean ground beef, feel free to use fattier beef if you prefer
  • 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

Instructions 

  • 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.
  • 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.
  • 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.
  • Toss the fresh arugula with the lemon juice and 1/2 tablespoon of olive oil. Sprinkle with a little salt and pepper.
  • Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Form the beef into 4 equal patties, then add to the skillet and cook until they reach their desired doneness. For medium-well, I cook mine 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.
  • 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.

Notes

[mustard aioli from martha]

Nutrition

Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!