Ultimate Bistro Burger
If you can't dine at your favorite place, then taking a little extra time to make the perfect burger is the next best thing. Adding roasted mushrooms into your burger patty is my nod to creating that satisfyingly earthy umami flavor. And it's topped with your new favorite condiment, arugula aioli. You'll wonder how you ever lived without it before. Try making this blended beef and shroom burger and enjoy the best night in! Cheers!
1 lb ground meat
1 lb mushroom mixture, sliced (shiitake and cremini)
1/2 cup baby arugula
2 cups mayonnaise
2 Tbsp Dijon mustard
1 garlic clove
1 beefsteak tomato, sliced 1/2-inch thick
Swiss cheese, sliced
brioche burger buns
truffle salt or Kosher salt, to taste
1 Tbsp red wine vinegar
1 tsp sugar
Preheat oven to 425F. Spread mushrooms onto baking sheet, drizzle with enough olive oil to coat, and season with salt and pepper. Roast mushrooms until golden-brown, about 12 minutes. Set aside 1/4 cup mushrooms and reserve for topping. Allow mushrooms to cool slightly, then finely chop. Add mushrooms to beef and mix to combine. Divide beef-mushroom mixture into 4 patties. Heat 1 tablespoon butter an 1 tablespoon olive oil in a skillet over medium-high. Add patties and cook until seared on both sides and medium in the center, about 3-4 minutes on each side. Top patties with a slice of Swiss cheese, allow to melt and set aside.
Meanwhile, preheat oven to broil. On a baking sheet lined with tin foil, add tomato slice. Drizzle top of tomatoes with red wine vinegar, olive oil and season with salt and sugar.
In a food processor or blender, add mayonnaise, arugula, mustard, garlic clove and a pinch of salt. Blend until smooth.
To build burgers, split buns and spread arugula aioli on both sides. Top bottom bun with more arugula, burger, reserved mushrooms, tomato and top piece of bun. Serve with crispy potatoes and arugula aioli on the side. Enjoy!