Mushroom Burgers with Fried Egg and Truffle Oil

Mushroom Burgers with Fried Egg and Truffle Oil
Staff Writer
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
610
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. 

Nutritional Facts

Total Fat
35g
50%
Sugar
4g
4%
Saturated Fat
14g
58%
Cholesterol
167mg
56%
Carbohydrate, by difference
12g
9%
Protein
59g
100%
Vitamin A, RAE
122µg
17%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
114µg
100%
Calcium, Ca
209mg
21%
Choline, total
30mg
7%
Fiber, total dietary
2g
8%
Folate, total
119µg
30%
Iron, Fe
8mg
44%
Magnesium, Mg
86mg
27%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
383mg
55%
Selenium, Se
37µg
67%
Sodium, Na
2456mg
100%
Water
308g
11%
Zinc, Zn
7mg
88%

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.