Mushroom Burgers With Fried Egg And Truffle Oil

Name: Mushroom Burgers With Fried Egg And Truffle Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 3 cups finely chopped cremini mushrooms (about 8 ounces); 1/3 cup minced shallots; 1 tablespoon chopped fresh thyme; 5 garlic cloves, minced; 1/3 cup cabernet sauvignon or other dry red wine; 1/2 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper, divided; 1 pound extra-lean ground beef; 4 large eggs; 2 cups baby arugula leaves; 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese; 1 tablespoon white truffle oil; 1 tablespoon minced fresh chives; 1 tablespoon light canola mayonnaise; 1 tablespoon no-salt-added ketchup; 2 teaspoons Dijon mustard; 4 (11/2-ounce) hamburger buns, toasted

Servings: persons

Cooking spray
3 cups finely chopped cremini mushrooms (about 8 ounces)
1/3 cup minced shallots
1 tablespoon chopped fresh thyme
5 garlic cloves, minced
1/3 cup cabernet sauvignon or other dry red wine
1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper, divided
1 pound extra-lean ground beef
4 large eggs
2 cups baby arugula leaves
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 tablespoon white truffle oil
1 tablespoon minced fresh chives
1 tablespoon light canola mayonnaise
1 tablespoon no-salt-added ketchup
2 teaspoons Dijon mustard
4 (11/2-ounce) hamburger buns, toasted

1
Prepare grill to medium-high heat.
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms and next 3 ingredients (through garlic) to pan; saute 5 minutes or until mushrooms are browned. Add wine; cook 3 minutes or until liquid evaporates. Remove from heat; cool completely.
3
Combine mushroom mixture, salt, 1/2 teaspoon pepper, and beef in a large bowl. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 4 minutes or until desired degree of doneness.
4
Return pan to medium heat; coat with cooking spray. Crack eggs into pan; cook 4 minutes or until whites are set. Remove from heat.
5
Combine remaining 1/4 teaspoon pepper, arugula, cheese, and oil in a medium bowl; toss gently to coat. Combine chives and next 3 ingredients (through mustard) in a small bowl. Spread 2 teaspoons mayonnaise mixture on bottom half of each bun; top with 1 patty. Top each serving with 1 egg, 1/2 cup arugula mixture, and top half of bun. Yield: 4 servings (serving size: 1 burger).

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cooking spray, 3 cups finely chopped cremini mushrooms (about 8 ounces), 1/3 cup minced shallots, 1 tablespoon chopped fresh thyme, and more.

Yes, Mushroom Burgers With Fried Egg And Truffle Oil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!