📝 About This Recipe
Elevate the fast-food classic with this gourmet rendition featuring deeply caramelized cremini mushrooms and nutty, melted Emmental Swiss cheese. This burger finds the perfect balance between the savory richness of seared beef and the earthy, buttery notes of a garlic-thyme mushroom sauté. Finished with a velvety garlic aioli on a toasted brioche bun, it's a sophisticated comfort food masterpiece that redefines what a mushroom burger can be.
🥗 Ingredients
The Mushroom Sauté
- 16 ounces Cremini (Baby Bella) mushrooms (cleaned and thinly sliced)
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme (leaves only, chopped)
- 1 tablespoon Worcestershire sauce
The Beef Patties
- 1.5 pounds Ground Beef (80/20 lean-to-fat ratio for maximum juiciness)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 4 slices Swiss Cheese (thick-cut Emmental or Gruyère)
The Garlic Aioli & Assembly
- 1/2 cup Mayonnaise (high quality)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 clove Garlic (grated into a paste)
- 4 pieces Brioche buns (split and buttered)
- 1 cup Arugula (optional, for a peppery bite)
👨🍳 Instructions
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1
Prepare the Garlic Aioli by whisking together the mayonnaise, lemon juice, and the grated garlic clove in a small bowl. Cover and refrigerate to let the flavors marry.
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2
Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is foaming, add the sliced mushrooms in an even layer.
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3
Sauté the mushrooms undisturbed for 3-4 minutes until they begin to brown. Stir and continue cooking for another 5 minutes until they have released their moisture and are deeply golden.
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4
Add the remaining tablespoon of butter, minced garlic, and fresh thyme to the mushrooms. Cook for 1 minute until fragrant, then deglaze with the Worcestershire sauce. Season with a pinch of salt and pepper, then remove from heat and keep warm.
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5
Divide the ground beef into 4 equal portions (6 oz each). Gently shape them into patties about 1/2 inch wider than your buns, as they will shrink during cooking.
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6
Use your thumb to make a slight indentation in the center of each patty; this prevents the burger from puffing up into a football shape.
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7
Heat a heavy cast-iron skillet or griddle over high heat until it is lightly smoking. Season both sides of the patties generously with kosher salt and cracked black pepper.
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8
Place the patties in the hot skillet. Sear for 3-4 minutes without moving them to develop a dark, crusty 'smash-style' exterior.
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9
Flip the burgers. Immediately place a slice of Swiss cheese on each patty. To help the cheese melt perfectly, add a teaspoon of water to the pan and cover with a lid for 30-45 seconds.
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10
Remove the patties from the heat when they reach your desired doneness (145°F for medium-rare, 160°F for medium).
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11
While the meat rests for 2 minutes, toast the buttered brioche buns in a separate pan until golden brown and crisp on the edges.
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12
Assemble the burger: Spread a generous dollop of garlic aioli on the bottom bun. Add a small handful of arugula if using.
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13
Place the cheesy beef patty on top, then pile a massive spoonful of the sautéed mushrooms over the cheese. Close with the top bun and serve immediately.
💡 Chef's Tips
Use 80/20 ground beef for the best flavor; lean beef will result in a dry, crumbly burger. Don't salt the beef until right before it hits the pan, as salting too early can change the texture of the meat to be more like sausage. For the best mushroom flavor, avoid overcrowding the pan; if the mushrooms are too crowded, they will steam rather than brown. If you want an extra kick, add a teaspoon of Dijon mustard to your garlic aioli. Let the meat rest for 2-3 minutes after cooking to allow the juices to redistribute, ensuring every bite is moist.
🍽️ Serving Suggestions
Pair with crispy truffle parmesan fries for a total umami experience. Serve alongside a cold, crisp Pilsner or a malty Amber Ale to cut through the richness. A side of balsamic-glazed Brussels sprouts provides a lovely acidic contrast. For a lighter side, a simple cucumber and red onion salad with a vinaigrette works beautifully. Offer extra napkins—the combination of melted cheese and sautéed mushrooms is deliciously messy!