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Truffle & Mushroom Burger Recipe

Name: Mitten & Boot Cafe & Fine Foods Truffle & Mushroom Burger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp Kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 1 tsp neutral oil (for pan or grill); 8 oz mixed wild mushrooms (shiitake, cremini, oyster), sliced; 1 tbs unsalted butter; 1 tsp olive oil; 1 each shallot, minced; 1 clove garlic, minced; 1 tsp fresh thyme leaves; 2 tbs dry white wine or beef broth; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup good quality mayonnaise; 0.5 clove garlic, finely grated; 1 tsp lemon juice; 0.5 tsp truffle oil (white or black); 0.5 tsp Dijon mustard; 0.25 tsp salt; 0.125 tsp black pepper; 2 slices Swiss cheese slices; 2 each burger buns (brioche or potato), split; 1 tsp unsalted butter (for toasting buns); 0.5 cup optional: baby arugula or lettuce

Inspired by Mitten & Boot Cafe & Fine Food

Time35m

Serves2

Beef patty, wild mushrooms, Swiss cheese, truffle aioli.

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Ingredients

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For the patties

1 lb ground beef (80/20)

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1 tbs Original Worcestershire Sauce

1 tsp neutral oil (for pan or grill)

For the mushroom topping

8 oz mixed wild mushrooms (shiitake, cremini, oyster), sliced

1 tbs Unsalted butter

1 tsp olive oil

1 each shallot, minced

1 clove Garlic, minced

1 tsp fresh thyme leaves

2 tbs dry white wine or beef broth

1/2 tsp Celtic sea salt

1/4 tsp black pepper

For the truffle aioli

1/2 cup good quality mayonnaise

1/2 clove garlic, finely grated

1 tsp ReaLemon lemon juice

1/2 tsp truffle oil (white or black)

1/2 tsp Dijon mustard

1/4 tsp Celtic sea salt

1/8 tsp black pepper

For assembly

2 slices Swiss cheese slices

2 each burger buns (brioche or potato), split

1 tsp unsalted butter (for toasting buns)

1/2 cup optional: baby arugula or lettuce

Method

For the patties

Form and season

Divide the ground beef into two equal portions (about 8 oz each). Gently form into patties about 3/4-inch thick, slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to help them cook evenly. Season both sides with salt and freshly ground black pepper and brush both sides lightly with Worcestershire sauce.

Cook the patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 teaspoon neutral oil. When shimmering, add the patties. Cook without moving 3–4 minutes until a brown crust forms. Flip and cook 3 minutes more for medium (adjust time if you prefer rarer/longer). In the final 60–90 seconds, top each patty with a slice of Swiss cheese and cover the pan briefly to melt.

For the mushroom topping

Sauté mushrooms

While patties rest or beginning on a second burner, heat a medium skillet over medium-high heat. Add 1 tablespoon butter and 1 teaspoon olive oil. When butter foams, add sliced mushrooms in a single layer (do not overcrowd; work in batches if needed). Let mushrooms sear undisturbed 2–3 minutes, then stir and continue cooking until golden, about 4–5 minutes total.

Add aromatics and deglaze

Reduce heat to medium. Add the minced shallot and garlic and cook 30–45 seconds until fragrant. Sprinkle in thyme, then pour 2 tablespoons white wine or beef broth to deglaze the pan, scraping up browned bits. Cook until liquid is nearly evaporated, about 1–2 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

For the truffle aioli

In a small bowl combine 1/2 cup mayonnaise, grated garlic, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon truffle oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth. Taste and adjust lemon, salt, or truffle oil (add a few drops more if you want a stronger truffle flavor). Refrigerate until ready to use.

For assembly

Toast buns

Spread butter on the cut sides of the buns. In a clean skillet over medium heat, toast buns cut-side down until golden, 1–2 minutes. Remove.

Assemble burgers

Spread about 1 tablespoon of truffle aioli on each bottom bun. Place the cheese-topped beef patty on the aioli, mound 3–4 tablespoons of the sautéed wild mushrooms over the cheese, add a small handful (about 1/4 cup) of arugula if using, then top with the bun crown. Serve immediately.

Serving suggestion

Serve the burgers hot with fries or a simple salad. Leftover aioli keeps refrigerated up to 3 days.