A juicy seared beef patty topped with sautéed mushrooms, melted Swiss cheese, and a rich garlic aioli — all layered inside a toasted brioche bun with a hint of truffle oil. It’s savory, earthy, creamy, and totally unforgettable.
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Ingredients (makes 2 burgers):
For the burger patties: • 12 oz (340g) ground beef (80/20) • Salt & black pepper • 1 tsp Worcestershire sauce • 1 tbsp olive oil or butter
For the mushroom topping: • 1 cup sliced cremini or button mushrooms • 1 tbsp butter • 1 garlic clove, minced • 1 tsp fresh thyme (or ½ tsp dried) • Salt & pepper • Optional: drizzle of truffle oil
For the garlic aioli: • ¼ cup mayo • 1 small garlic clove, grated • 1 tsp lemon juice • Salt to taste
To assemble: • 2 slices Swiss cheese • 2 brioche buns, toasted • Arugula or spinach (optional)
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Instructions: 1. Make the garlic aioli: Stir together mayo, garlic, lemon juice, and salt. Chill until ready to use. 2. Sauté the mushrooms: In a skillet, melt butter. Add mushrooms, garlic, thyme, salt, and pepper. Cook until golden and tender. Finish with a tiny drizzle of truffle oil (optional). 3. Cook the burgers: Shape beef into 2 patties. Season with salt, pepper, and Worcestershire. Cook in a hot skillet 3–4 minutes per side. Add Swiss cheese and cover to melt. 4. Assemble: Spread garlic aioli on buns. Add arugula (optional), burger patty with cheese, and a generous spoonful of sautéed mushrooms.
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