We’ve heard of mushroom burgers as a vegetarian alternative but have never thought of adding mushrooms to the beef of a burger. Cooking mushrooms with garlic, thyme, and red wine will make you feel as if you’re creating a luxurious French dish, but what results is a flavorful, healthy burger topped with a fried egg and a truffle, Parmesan, and arugula mixture. Oh, and, the mayonnaise-mustard-ketchup condiment is not to be overlooked either.
Preheat grill to medium-high heat.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and next 3 ingredients (through garlic) to the pan and sauté for 5 minutes or until the mushrooms are browned. Add the wine and cook 3 minutes or until liquid evaporates. Remove from heat and cool completely.
Combine the mushroom mixture, ½ teaspoon of pepper, salt, and beef in a large bowl. Divide the mixture into 4 equal portions, gently shaping each into a ½-inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation. Place patties on grill rack coated with cooking spray and grill for 4 minutes. Carefully turn the patties and grill for 4 more minutes or until desired degree of doneness.
Return the pan to medium heat and coat with cooking spray. Crack the eggs into the pan and cook 4 minutes or until whites are set. Remove from heat.
Combine ¼ teaspoon of pepper, arugula, cheese, and oil in a medium bowl and toss gently to coat. Combine the chives and next 3 ingredients (through mustard) in a small bowl. Spread 2 teaspoons of the mayonnaise mixture on the bottom ½ of each bun and top with 1 patty. Top each serving with 1 egg, ½ cup of the arugula mixture, and top ½ of bun.