Prep Time::40 mins
Total Time::40 mins
Servings::4
Yield::4 cheeseburgers
Ingredients
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½ cup mayonnaise
2 teaspoons fresh lemon juice
¾ teaspoon truffle oil
1 teaspoon finely chopped fresh parsley
1 clove garlic, grated
1 ¼ teaspoons salt, divided
⅛ teaspoon plus 1/2 tsp. black pepper
3 tablespoons unsalted butter
1 (16 ounce) package sliced cremini mushrooms
5 sprigs thyme
1 teaspoon Worcestershire sauce
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
1 ¼ pounds ground chuck
4 slices Swiss cheese
4 kaiser rolls, split and toasted
Directions
Whisk together mayonnaise, lemon juice, truffle oil, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
Melt butter in a large cast-iron skillet over medium-high heat. Stir in mushrooms and thyme sprigs; cook, stirring occasionally, until mushrooms are tender and golden brown, about 10 minutes. Discard thyme sprigs. Season with 1/2 teaspoon salt and Worcestershire sauce. Transfer mushroom mixture to a bowl; keep warm for serving. Wipe out skillet.
Stir together garlic powder, onion powder, paprika, and remaining 1/2 teaspoon each salt and pepper for the rub. Divide beef into 4 portions; gently shape into balls.
Heat same skillet over medium-high heat. Working in batches as needed, add meat portions to dry skillet; press down firmly with a flat spatula or grill press into 41/2-inch-diameter patties. Sprinkle evenly with rub. Cook 2 minutes per side or until well browned. Top patties with Swiss cheese and cook about 30 seconds until cheese is melted and an instant- read thermometer inserted into centers registers at least 160 degrees F (71 degrees C).
To assemble burgers, spread bun tops and bottoms with truffle mayo. Fill buns with patties and sautéed mushrooms.
Cook's Note:
To toast buns, heat 1 teaspoon canola oil in a large cast-iron skillet over medium heat. Toast buns cut sides down until golden and crisp on edges, 1 to 2 minutes.