These juicy beef burgers are packed with meaty Portobello mushrooms and melty gruyere cheese. The mushrooms add so much flavour and moisture that you can use lean or extra lean beef without sacrificing a thing. Serve on a soft ciabatta bun, or between slices of toasted sourdough bread, brushed with olive oil. Makes 8 burgers.
3-4 portobello mushrooms
1 small onion
1 lb lean ground beef
2 tsp Worcestershire sauce
1 cup shredded gruyere cheese, plus 8 very thin slices for topping, if desired.
salt and pepper, to taste
Garlic Aioli (see recipe below)
arugula, thinly sliced red onion, and sliced tomato, for topping (optional)
Roughly chop portobello mushrooms and onion and place in the bowl of a food processor. Pulse several times, until minced.
In a large bowl, combine mushroom mixture with ground beef. Add the Worcestershire sauce, cheese and a dash of salt and pepper. Stir well to combine.
Cook burgers in a preheated pan or a on grill over medium high heat, about 10 minutes** (depending on thickness), flipping once. Top each with a slice of cheese, if desired, and cover pan until cheese melts.
Serve each burger on a bun, topped with arugula, red onion, tomato, and garlic aioli.
To make garlic aioli: combine 1 clove of garlic, finely minced, with 4 tablespoons of mayonnaise.
**When burgers are cooked, they will have an internal temperature of 71°C (160°F) and will no longer be pink inside.
For more Mushrooms Go PINK recipes visit www.mushroomsgopink.ca.