Try this gourmet smash burger with sauteed mushrooms, Swiss cheese, and homemade truffle mayonnaise next time you're in a burger mood.
Ingredients
- mayonnaise: 0.5 cup
- lemon juice: 2 tsp (fresh)
- truffle oil: 0.75 tsp
- fresh parsley: 1 tsp (finely chopped)
- clove garlic: 1 piece (grated)
- ¼ teaspoons salt: 1 piece (divided)
- plus 1/2 tsp. black pepper: 0.125 tsp
- unsalted butter: 3 Tbsp
- cremini mushrooms: 1 pack (16 ounce pack, sliced)
- sprigs thyme: 5 piece
- Worcestershire sauce: 1 tsp
- garlic powder: 0.25 tsp
- onion powder: 0.25 tsp
- paprika: 0.25 tsp
- ¼ pounds ground chuck: 1 piece
- slices Swiss cheese: 4 piece
- kaiser rolls, split and: 4 piece (toasted)
Metric Conversion
Stages of cooking
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Whisk together mayonnaise, lemon juice, truffle oil, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
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Melt butter in a large cast-iron skillet over medium-high heat. Stir in mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are tender and golden brown, about 10 minutes. Discard thyme sprigs. Season with 1/2 teaspoon salt and Worcestershire sauce. Transfer mushroom mixture to a bowl; keep warm for serving. Wipe out skillet.
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Stir together garlic powder, onion powder, paprika, and remaining 1/2 teaspoon each salt and pepper for the rub. Divide beef into 4 portions; gently shape into balls.
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Heat same skillet over medium-high heat. Working in batches as needed, add meat portions to dry skillet; press down firmly with a flat spatula or grill press into 41/2-inch-diameter patties. Sprinkle evenly with rub. Cook 2 minutes per side or until well browned. Top patties with Swiss cheese and cook about 30 seconds until cheese is melted and an instant- read thermometer inserted into centers registers at least 160 degrees F (71 degrees C).
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To assemble burgers, spread bun tops and bottoms with truffle mayo. Fill buns with patties and sautéed mushrooms.
