So I made these burgers on Monday.
They’ve been on my mind ever since — seriously, I can’t stop thinking about them. My burger fascination has been ongoing for months now; it may have gone from hobby to full-blown obsession. I admit I’m picky about burgers. Restaurants often do them better than I do at home, and I’ve learned the hard way that homemade patties can easily turn dense or dry if you overwork the meat or don’t treat it right. For these, I keep the seasoning simple: salt, pepper and a little olive oil when using lean beef.
It’s April and the weather’s hinting at summer, which means I’m ready to stop hibernating and eat more fresh, bright meals. This week’s dinners were simple and delicious — these burgers were one highlight, and another was a super-quick ravioli dish with brown butter, garlic and parmesan that took about six minutes and tasted fantastic.
That ravioli moment also included one of those hilarious domestic scenes: I tossed the plated pasta into a big bowl and walked away to grab cheese from the fridge. My husband picked up the entire bowl, fork and all, assuming it was a single-serving feast meant only for him. Two packages, six servings — gone. He honestly thought I’d made it for his late-night meal. Don’t worry: I claimed my portion.
Back to the burgers: these are truly something special. I borrowed the concept after trying a similar version from a local food truck, and the combination of double cheese, perfectly sautéed mushrooms, tangy mustard aioli and peppery arugula is now my go-to. I used fontina and sharp cheddar for melty richness, and the mustard aioli (a simple emulsified sauce with dijon, lemon and oil) adds brightness and depth.
Leftovers reheat beautifully too — wrapped in foil and warmed gently in a low oven they remain juicy and flavorful. I even found myself reheating one the next day and thinking it tasted just as good as when it was fresh.
Here’s the recipe I followed, trimmed and clarified so it’s easy to reproduce at home.
Burgers with Sautéed Mushrooms, Arugula and Dijon Aioli
Ingredients
- 1 pound lean ground beef (you can use fattier beef if you prefer)
- 1 1/2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons unsalted butter
- 12 ounces sliced baby bella mushrooms
- 4 ounces fontina cheese, sliced
- 4 ounces sharp cheddar cheese, sliced
- 2 cups 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
- Pinch of salt and pepper
Instructions
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Add the ground beef to a large bowl and season with salt and pepper. Stir in 1 tablespoon of olive oil, mix gently, and let the meat sit at room temperature for about 30 minutes.
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While the beef rests, cook the mushrooms. Place mushrooms in a large skillet over low heat with 1 tablespoon each of olive oil and butter. Stir to coat, cover, and cook 10–15 minutes until soft and juicy. Season lightly with salt and pepper, turn off the heat, and keep covered.
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Make the mustard aioli by whisking dijon mustard, the egg yolk and lemon juice in a bowl. Slowly stream in the olive oil while whisking continuously until the mixture emulsifies. Stir in whole grain mustard and horseradish, then season with salt and pepper to taste. Set aside.
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Toss the arugula with the remaining 1/2 tablespoon olive oil and the juice from 1/2 lemon. Season with a little salt and pepper.
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Heat a large skillet over medium-high and add 1 tablespoon butter. Divide the beef into 4 even patties and cook until they reach your desired doneness (about 5 minutes per side for medium-well, depending on thickness). In the last 1–2 minutes, top each patty with slices of fontina and sharp cheddar so they melt.
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Assemble the burgers: spread mustard aioli on the bottom bun, add the burger, spoon on mushrooms, add a touch more aioli if you like, and finish with a handful of dressed arugula. Close and enjoy.
Notes
This is definitely the direction I want to go with burgers from now on — simple meat seasoning, rich melty cheese, savory mushrooms and a bright, tangy mustard aioli topped with fresh arugula. I’m already planning to make them again.