Mushroom Swiss Burger with Truffle Mayo
It's time for a juicy beef patty grilled just right, then topped with melty Swiss cheese, a pile of buttery sautéed mushrooms, arugula, and crispy bacon. Slathered with a creamy, rich truffle mayo on a perfectly toasted brioche bun, this burger is rich, savory, and seriously satisfying. It’s comfort food with a gourmet twist.
Ingredients for the Burgers
- 2 tablespoons butter
- 1 small shallot, diced
- 8 ounces cremini mushrooms, sliced
- 2 sprigs thyme leaves, stems removed
- 1 teaspoon Worcestershire sauce
- 1-1/3 pounds ground beef, formed into 4 burgers
- 4 slices Swiss cheese
- 4 buns, buttered
- Arugula
- 4 slices bacon, cooked and cut in half
Directions
- In a skillet, melt the butter and sauté the shallot until translucent. Add the mushrooms and cook until browned. Sprinkle the mushrooms with thyme leaves and Worcestershire sauce. After the mushrooms are cooked, season with salt and pepper.
- While the mushrooms are cooking, prepare the burgers by forming patties. Season both sides with salt and pepper.
- Prepare the buns by buttering each of the halves.
- Mix together the truffle mayo by combining all of the ingredients in a small bowl.
- Prepare the bacon by frying until crispy on the stovetop or in an air fryer. Drain the bacon strips on a paper towel-lined plate and cut in half until ready to assemble the burgers.
- Fire up the grill! Grill the burgers on a medium-hot, well-oiled grill, or on a cast iron griddle for 4 minutes per side until the internal temperature reaches 160°F. Avoid pressing the burgers down with the spatula; this will force the meat’s juices out instead of keeping them in.
- Remove the cooked burgers from the grill, then grill the buns until just toasted.
- Assemble the burgers! Slather truffle mayo on the bottom bun, layer with the grilled burger, cooked mushrooms, bacon, and arugula. Top with the other half of the bun. Serve while hot.