Mushroom Burgers with Fried Egg and Truffle Oil

Oxmoor House
Between the beef, egg, cheese, mushrooms, and truffle oil, this burger is an absolute umami bomb, exploding with meaty, savory flavor. Chopped, sautéed mushrooms in the burger mixture add low-fat moisture to the lean beef as it cooks.

Yield:

Recipe from

Recipe Time

Hands-on: 29 Minutes
Total: 29 Minutes

Nutritional Information

Calories 429
Fat 17.5 g
Satfat 5.5 g
Monofat 7.4 g
Polyfat 2 g
Protein 37.5 g
Carbohydrate 31.2 g
Fiber 1.8 g
Cholesterol 244 mg
Iron 4.7 mg
Sodium 767 mg
Calcium 185 mg

Ingredients

Cooking spray
3 cups finely chopped cremini mushrooms (about 8 ounces)
1/3 cup minced shallots
1 tablespoon chopped fresh thyme
5 garlic cloves, minced
1/3 cup cabernet sauvignon or other dry red wine
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper, divided
1 pound extra-lean ground beef
4 large eggs
2 cups baby arugula leaves
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon white truffle oil
1 tablespoon minced fresh chives
1 tablespoon light canola mayonnaise
1 tablespoon no-salt-added ketchup
2 teaspoons Dijon mustard
4 (11/2-ounce) hamburger buns, toasted

Preparation

1. Prepare grill to medium-high heat.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and next 3 ingredients (through garlic) to pan; sauté 5 minutes or until mushrooms are browned. Add wine; cook 3 minutes or until liquid evaporates. Remove from heat; cool completely.

3. Combine mushroom mixture, salt, 1/2 teaspoon pepper, and beef in a large bowl. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 4 minutes or until desired degree of doneness.

4. Return pan to medium heat; coat with cooking spray. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.

5. Combine remaining 1/4 teaspoon pepper, arugula, cheese, and oil in a medium bowl; toss gently to coat. Combine chives and next 3 ingredients (through mustard) in a small bowl. Spread 2 teaspoons mayonnaise mixture on bottom half of each bun; top with 1 patty. Top each serving with 1 egg, 1/2 cup arugula mixture, and top half of bun. Yield: 4 servings (serving size: 1 burger).

 

Note:

July 2011