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Mushroom Burger 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

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
Servings4
Calories Per Serving1020
Total Fat78g100%
Sugar6gN/A
Saturated15g76%
Cholesterol275mg92%
Protein35g69%
Carbs41g14%
Vitamin A122µg14%
Vitamin B123µg100%
Vitamin B60.7mg51.8%
Vitamin C8mg9%
Vitamin D1µg8%
Vitamin E2mg10%
Vitamin K20µg16%
Calcium221mg22%
Fiber2g10%
Folate (food)77µgN/A
Folate equivalent (total)138µg35%
Folic acid36µgN/A
Iron6mg31%
Magnesium57mg14%
Monounsaturated41gN/A
Niacin (B3)10mg59%
Phosphorus461mg66%
Polyunsaturated16gN/A
Potassium858mg18%
Riboflavin (B2)0.9mg67.2%
Sodium763mg32%
Thiamin (B1)0.4mg35.8%
Trans1gN/A
Zinc7mg63%