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.
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
How to Make It
Prepare grill to medium-high heat.
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.
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.
Return pan to medium heat; coat with cooking spray. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.
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).
I was shocked that no one had rated this yet after almost 2 years, so here it goes. I tried this recipe cause it sounded amazing, and it definitely didn't disappoint. The burgers were moist and the mushroom mixture gave them incredible flavor. I followed the measurements for the arugula but added some extra truffle oil cause I really love the flavor. My husband raved about the burgers and says we have to make them again. I served them with oven roasted fingerlings with garlic and parmesan, and grilled asparagus. It was an elegant looking meal considering it is a burger, but definitely a gourmet burger. Will be making it again for sure!
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