Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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.

Recipe by Cooking Light July 2011

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
29 mins
total:
29 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill to medium-high heat.

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  • 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).

Nutrition Facts

429 calories; fat 17.5g; saturated fat 5.5g; mono fat 7.4g; poly fat 2g; protein 37.5g; carbohydrates 31.2g; fiber 1.8g; cholesterol 244mg; iron 4.7mg; sodium 767mg; calcium 185mg.
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