Farm Fresh Arugula & Mushroom Burgers

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

• 3 Tbsp dijon mustard
• 1 large egg yolk
• 2 Tbsp fresh lemon juice
• 1/2 cup olive oil
• salt & pepper, to taste

Instructions:

1. Mix until well combined, then let sit at room temperature for about 15-30 minutes.
2. 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.
3. 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.
4. Toss arugula with lemon juice and 1/2 Tbsp olive oil. Sprinkle with salt and pepper.
5. 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.
6. 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.
7. 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.