Baby Bella Beef Burger with Goat Cheese & Arugula
Adding sautéed baby bella mushrooms right into the patty with the beef makes this burger super juicy, earthy and full of umami flavor. The richness of the burger balances perfectly with tangy goat cheese and peppery arugula brightened up by a splash of sherry vinegar.
Servings: 2
Ingredients
For the burger patties
- 1 tablespoon butter
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms, finely chopped
- 2 cloves garlic, minced or pressed
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- 1 tablespoon low-sodium soy sauce
- 8 oz ground beef (85% lean)
Toppings/assembly
- 1.5 oz goat cheese, crumbled
- 2 brioche buns
- ¼ cup jarred roasted red bell peppers, patted dry and chopped
- 1 oz baby arugula
- about 1-2 teaspoon sherry vinegar
- about 1-2 teaspoon extra virgin olive oil
- kosher salt & fresh ground pepper, to taste
Instructions
- In a large skillet, heat the butter and olive oil over medium-high until butter is melted and oil is shimmering. Add mushrooms and garlic and sauté until the water has released and cooked mostly off, about 5 minutes. Add the salt, pepper and soy sauce and continue to sauté until well-browned, about 3 minutes more. Transfer to a large bowl and let cool to about room temperature.
- Add ground beef to the cooled cooked mushroom mixture and mix together until thoroughly combined. Divide in half and form into two patties about ½ inch larger in diameter than the buns. Season lightly with additional salt and pepper.
- Return skillet to medium-high heat and add a drizzle of olive oil. When the pan is hot and the oil is shimmering, add burgers and cook for about 3 minutes per side. Remove to a plate and immediately crumble the goat cheese over the patties. Do not wipe out the skillet.
- Lower the heat to medium and place the buns cut side down in the pan used to cook the burgers. Griddle until golden brown & toasty, about 2 minutes, checking often and rotating as needed.
- Toss the arugula in a bowl with a splash of sherry vinegar (about 1-2 tsp), a drizzle of olive oil (about 1-2 tsp) and salt & pepper to taste.
- Assemble the burgers: place the cheese-topped burger patties on the toasted bun bottoms, top with chopped roasted red peppers, dressed arugula, and the top buns. Enjoy!
Notes
The mushrooms should be chopped to about the same consistency as ground beef. You can chop them by hand or blitz them in a food processor.
Use a large skillet (12 inches is perfect) to sauté the mushrooms - we'll then use that same pan to cook the burgers and toast the buns to maximize the beefy, mushroomy flavor.