Mushroom Swiss Burgers With Truffle Aioli Recipe

Ingredients

• Onions

  Raw

  1 medium or 110g

• Salt

  Table

  2 tsp or 12g

• Mushrooms

  Oyster, raw

  2 cup sliced or 172g

• Worcestershire sauce

  1 tsp or 6g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• White Burger Bun

  Topped with Sesame Seeds - Marks & Spencer

  4 bun or 232g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Pepper

  Spices, black

  1 tsp or 2g

• Swiss cheese

  Low fat

  ½ cup, shredded or 54g

• Real Aioli

  Classic - Hellmann's

  500g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. 1. Start by preparing the mushroom and onions. Heat a sauté pan on medium-high heat. Add 3 tablespoons of the butter, sliced onion, and 1 teaspoon of the salt. Sauté for 5 minutes, stirring frequently, until the onion becomes softened and slightly browned. onions sauteed in a saute pan 2. Push the onion to one side of the pan and add the mushrooms. Sauté until the mushrooms are browned and the onion is even softer, about 3 minutes. 3. Add the Worcestershire sauce and dried thyme and toss to combine. Cook for another minute and then remove from the heat and set aside. mushrooms and onions caramelized in a pan 4. Heat a cast-iron pan on medium-high heat. Add the remaining 2 tablespoons of butter. Once melted, add the buns to the pan cut-side down and toast them until they are golden brown. You will probably have to toast them in 2 batches. buns toasting in a cast iron pan 5. Salt and pepper both sides of the burgers with the remaining 1 teaspoon salt and all of the pepper. Keeping the pan at medium-high, cook the burgers for about 5 minutes (160 degrees, and NO MORE) per side. Flip only ONCE.

Similar Foods

• Swiss Chard with Olives Recipe
• Mushroom Burger with Wilted Spinach
• Quinoa Salad With Swiss Chard and Goat Cheese
• Stuffed Zucchini with Turkey Sausage Recipe