Mushroom Burgers with Fried Egg and Truffle Oil

Staff Writer
Mushroom Burgers with Fried Egg and Truffle Oil
mushroom beef burger
Crave! Cooking Light

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. 

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4
Servings
1020
Calories Per Serving
Deliver Ingredients

Ingredients

  • Cooking spray
  • 3 Cups finely chopped cremini mushrooms
  • 1/3 Cup minced shallots
  • 1 Tablespoon chopped thyme
  • 5 cloves garlic, minced
  • 1/3 Cup cabernet sauvignon, or another dry red
  • 3/4 Teaspoons freshly ground black pepper, divded
  • 1/2 Teaspoon kosher salt
  • 1 Pound ground beef, extra lean
  • 4 large eggs
  • 2 Cups arugula
  • 1/4 Cup grated fresh Parmigiano-Reggiano cheese
  • 1 Tablespoon white truffle oil
  • 1 Tablespoon minced chives
  • 1 Tablespoon light canola mayonnaise
  • 1 Tablespoon no-salt-added ketchup
  • 2 Teaspoons Dijon mustard
  • 4 hamburger buns, toasted

Directions

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. 

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
78g
100%
Sugar
6g
N/A
Saturated Fat
15g
76%
Cholesterol
275mg
92%
Protein
35g
69%
Carbs
41g
14%
Vitamin A
122µg
14%
Vitamin B12
3µg
51%
Vitamin B6
0.7mg
33.7%
Vitamin C
8mg
13%
Vitamin D
1µg
N/A
Vitamin E
2mg
8%
Vitamin K
20µg
25%
Calcium
221mg
22%
Fiber
2g
10%
Folate (food)
77µg
N/A
Folate equivalent (total)
138µg
35%
Folic acid
36µg
N/A
Iron
6mg
31%
Magnesium
57mg
14%
Monounsaturated
41g
N/A
Niacin (B3)
10mg
48%
Phosphorus
461mg
66%
Polyunsaturated
16g
N/A
Potassium
858mg
25%
Riboflavin (B2)
0.9mg
51.4%
Sodium
763mg
32%
Thiamin (B1)
0.4mg
28.6%
Trans
1g
N/A
Zinc
7mg
46%

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