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Ingredients:
- 1# pastured ground beef
- Full Circle Bakery hamburger buns
- 2 Tbsp olive oil, divided
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp of unsalted butter
- 4 whole or 3 diced shiitake mushrooms
- thinly sliced jalapeño jack cheese
- 2 cups of fresh arugula
- 1/2 lemon, juiced
Mustard Aioli
- 3 Tbsp dijon mustard
- 1 large egg yolk
- 2 Tbsp fresh lemon juice
- 1/2 cup olive oil
- salt & pepper, to taste
Instructions:
- Mix until well combined, then let sit at room temperature for about 15-30 minutes.
- While the beef is resting, add mushrooms to a large skillet over low heat. Add 1 Tbsp each of olive oil and butter, then add in mushrooms and stir to coat. Cook for 10-15 minutes until softened and juicy. Once soft, add a sprinkle of salt and pepper, turn off heat and keep covered.
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While mushrooms are cooking, in large bowl whisk together mustard aioli ingredients until combined. Slowly stream in olive oil while continuously whisking until the mixture emulsifies and comes together completely.
- Toss arugula with lemon juice and 1/2 Tbsp olive oil. Sprinkle with salt and pepper.
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Heat a large skillet over medium-high heat and add 1 Tbsp of butter. Form the beef into 4 equal patties, then add to the skillet and cook until they reach their desired doneness.
- For medium-well, cook for about 5 minutes per side, depending on the thickness of the burgers. In the last 1-2 minutes of cooking, top each with a few slices of cheese.
- To assemble burgers, spread a bit of mustard aioli on the bottom of each bun. Top with the burger, then some mushrooms, some aioli and a handful of arugula.