Mushroom Swiss Burger with Truffle Aioli
A beef burger with caramelized mushrooms, melted Swiss cheese, and truffle aioli on a toasted brioche bun.
- Prep
- 15min
- Cook
- 15min
- Total
- 30min
- Serves
- 4
- Calories
- 1050per serving, est.
By Time for Burgers, updated
Three kinds of mushroom go into the topping, and each brings a different texture: meaty portobello, chewy shiitake, tender cremini. They cook in butter with shallot, garlic and thyme for 8 to 10 minutes. First they give off water; once it cooks away, they finally brown. Salt them only at the end, or they keep releasing liquid.
Swiss cheese melts over the patties under a lid in the last minute. A small batch of truffle aioli goes on both halves of the brioche, and arugula on the bottom bun adds a peppery bite under all that butter and cheese.
Mushroom Swiss Burger with Truffle Aioli
Prep 15 min, cook 15 min, total 30 min. About 1050 calories per serving.
timeforburgers.com/recipes/truffle-mushroom-swiss-burger
Serves 4.
Ingredients
Instructions
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Make truffle aioli: whisk together ¼ cup mayonnaise, 2 tsp truffle oil, and half the minced garlic in a small bowl. Season with salt and pepper, then refrigerate.
Melt 3 tbsp butter in a large skillet over medium heat, add shallot and cook for 2 minutes, then add 14 oz sliced mixed mushrooms, remaining garlic, and 1 tbsp thyme. Sauté for 8-10 minutes until mushrooms are golden and caramelized. Season with salt and pepper, then set aside.
Season ground beef with salt and pepper, then form into 4 equal patties with a slight indentation in the center.
Heat 2 tbsp olive oil in a skillet over medium-high heat and cook patties for 4-5 minutes per side until an instant-read thermometer in the center of a patty reads 160°F (71°C).
During the last minute of cooking, divide 5½ oz Swiss cheese slices over the patties and cover to melt.
Toast brioche buns until golden, then spread truffle aioli generously on both bun halves.
Assemble burgers: place 2 oz arugula on bottom buns, add beef patties with melted Swiss, top with the caramelized mushrooms, and crown with top buns.
Tips
- Use your widest skillet for the mushrooms, or cook them in two batches. Piled up, 400 g of mushrooms steam and stay gray.
- Scrape the dark gills from the portobello before slicing. Left in, they turn the whole pan muddy brown.
- Make the aioli first so it chills while everything else cooks; the garlic needs that time to spread through the mayo.
Substitutions
- All cremini: cheaper and easier to find. The topping is a little less chewy but cooks the same way.
- Gruyère instead of Swiss: nuttier and stronger, and it melts just as well.
- No truffle oil: leave it out for a plain garlic aioli; the mushrooms still bring plenty of earthiness.
- Gluten-free: only the brioche contains gluten, so swap in gluten-free buns.
Make ahead & storage
Make the aioli and mushrooms ahead: the aioli keeps up to 1 week and the cooked mushrooms 3 to 4 days in the fridge. Cooked patties also keep 3 to 4 days; reheat in a covered skillet to 165°F (74°C), then add fresh cheese and rewarmed mushrooms.
