Mushroom and Horseradish Cheeseburgers
By Jessica RudolphPublished on July 2, 2024
Time
50 Minutes
Yield
Serves 4
Ingredients
½ cup mayonnaise ¼ cup prepared horseradish 1¾ teaspoons table salt, divided2 tablespoons plus 1 teaspoon vegetable oil, divided10 ounces cremini mushrooms, trimmed and sliced thin½ onion, sliced thin2 garlic cloves, minced1½ pounds 85 percent lean ground beef 2 teaspoons coarsely ground pepper 4 slices deli Swiss cheese (4 ounces)4 brioche buns, toasted and buttered
Before You Begin
Be gentle when shaping the patties; otherwise, the burgers will become dense. This recipe yields juicy medium-rare burgers.
Instructions
- Combine mayonnaise, horseradish, and ¼ teaspoon salt in bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, onion, and ¼ teaspoon salt and cook, stirring, until vegetables are browned, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to bowl.
- Divide beef into 4 equal portions and gently form into ¾-inch-thick patties. Sprinkle patties with pepper and remaining 1¼ teaspoons salt, pressing to adhere.
- Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Transfer patties to skillet and cook until well browned on both sides, about 3 minutes per side. Divide mushroom mixture and Swiss cheese over patties, then cover and remove from heat. Let sit until cheese is melted, about 2 minutes. Transfer burgers to plate, tent with foil, and let rest for 5 minutes. Spread mayonnaise mixture on cut sides of buns. Transfer burgers to bun bottoms and cap with bun tops. Serve.
Time
50 MinutesYield
Serves 4Ingredients
½ cup mayonnaise
¼ cup prepared horseradish
1¾ teaspoons table salt, divided
2 tablespoons plus 1 teaspoon vegetable oil, divided
10 ounces cremini mushrooms, trimmed and sliced thin
½ onion, sliced thin
2 garlic cloves, minced
1½ pounds 85 percent lean ground beef
2 teaspoons coarsely ground pepper
4 slices deli Swiss cheese (4 ounces)
4 brioche buns, toasted and buttered
Ingredients
½ cup mayonnaise
¼ cup prepared horseradish
1¾ teaspoons table salt, divided
2 tablespoons plus 1 teaspoon vegetable oil, divided
10 ounces cremini mushrooms, trimmed and sliced thin
½ onion, sliced thin
2 garlic cloves, minced
1½ pounds 85 percent lean ground beef
2 teaspoons coarsely ground pepper
4 slices deli Swiss cheese (4 ounces)
4 brioche buns, toasted and buttered
Ingredients
½ cup mayonnaise
¼ cup prepared horseradish
1¾ teaspoons table salt, divided
2 tablespoons plus 1 teaspoon vegetable oil, divided
10 ounces cremini mushrooms, trimmed and sliced thin
½ onion, sliced thin
2 garlic cloves, minced
1½ pounds 85 percent lean ground beef
2 teaspoons coarsely ground pepper
4 slices deli Swiss cheese (4 ounces)
4 brioche buns, toasted and buttered
Why This Recipe Works
We made a zesty horseradish sauce to cut through the richness of juicy cheeseburgers smothered in sautéed mushrooms, onion, and Swiss cheese.
Before You Begin
Be gentle when shaping the patties; otherwise, the burgers will become dense. This recipe yields juicy medium-rare burgers.
Instructions
- Combine mayonnaise, horseradish, and ¼ teaspoon salt in bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, onion, and ¼ teaspoon salt and cook, stirring, until vegetables are browned, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to bowl.
- Divide beef into 4 equal portions and gently form into ¾-inch-thick patties. Sprinkle patties with pepper and remaining 1¼ teaspoons salt, pressing to adhere.
- Heat remaining 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Transfer patties to skillet and cook until well browned on both sides, about 3 minutes per side. Divide mushroom mixture and Swiss cheese over patties, then cover and remove from heat. Let sit until cheese is melted, about 2 minutes. Transfer burgers to plate, tent with foil, and let rest for 5 minutes. Spread mayonnaise mixture on cut sides of buns. Transfer burgers to bun bottoms and cap with bun tops. Serve.
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