The Woodlands 'swish' Mushroom Burger* Recipe

Prepare mushroom mixture

Heat a small skillet over medium heat with 1 teaspoon olive oil. Add the finely chopped cremini mushrooms and a pinch of salt; sauté until most moisture evaporates and mushrooms are soft, about 4–5 minutes. Remove from heat and let cool to room temperature (5–10 minutes).

Mix and form patties

In a large bowl combine ground beef, cooled chopped cremini mushrooms, minced shallot, minced garlic, Worcestershire sauce, soy sauce, kosher salt, black pepper, egg, and panko. Gently mix with your hands or a spatula until just combined — avoid overworking. Divide mixture into two equal portions and form into 2 patties about 3/4" thick, making a slight dimple in the center of each to prevent doming while cooking.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When the oil is shimmering, add the patties. Cook undisturbed 3–4 minutes until a deep brown crust forms, flip and top each patty with two slices of cheese. Cook another 3–4 minutes for medium (adjust time for desired doneness). Remove to a plate and tent with foil to rest for 5 minutes.

Sauté wild mushrooms

While patties rest, melt 1 tablespoon butter with 1 teaspoon olive oil in a skillet over medium-high heat. Add sliced wild mushrooms and spread into a single layer. Let them sear without stirring for 2 minutes, then stir and continue cooking until golden and reduced, about 4–6 minutes.

Add minced shallot and garlic to the mushrooms and sauté 30–45 seconds until fragrant.

Deglaze the pan with 2 tablespoons sherry or dry white wine, scraping up browned bits. Cook until liquid is mostly reduced, 1–2 minutes.

Stir in fresh thyme, rosemary, heavy cream and the remaining 1 teaspoon butter. Simmer gently until sauce coats mushrooms, about 1–2 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and keep warm.

Prepare buns

Lightly butter the cut sides of the brioche buns with 1 teaspoon unsalted butter. Toast buns, cut-side down, in a skillet over medium heat until golden, about 1–2 minutes. Spread 1/4 cup garlic aioli on each bottom bun and 1/2 teaspoon whole-grain mustard on the top bun.

Assemble the Woodland 'Swish' Mushroom Burger

Place a handful of baby arugula on each aioli-coated bottom bun. Set the rested cheeseburger patty on top of the arugula. Spoon a generous portion (about 1/2 cup) of the warm woodland mushroom topping over the cheese. Place the top bun, mustard side down, onto the mushrooms. Press gently to compact.

Serve immediately with fries or a side salad. Leftover mushroom topping can be refrigerated for up to 3 days.