Gelatin Free Classic Mushroom Burgers
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground beef (80/20)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp worcestershire sauce
For the mushrooms
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 12 oz cremini mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tbsp soy sauce
- ¼ tsp black pepper
For the aioli
- ⅓ cup mayonnaise
- 1 tsp lemon juice
- 1 small clove garlic, finely grated
- 1 tsp dijon mustard
For assembly
- 4 slices swiss cheese
- 4 brioche burger buns, split
- 1 tbsp unsalted butter, softened
For serving
- 4 leaves butter lettuce (optional)
- 4 slices tomato (optional)
Instructions
- 1
In a mixing bowl, combine the ground beef, kosher salt, black pepper, and Worcestershire sauce. Mix gently with your hands until just combined — do not overwork the meat. Divide into 4 equal portions and press each into a patty about 3/4 inch thick, making a shallow dimple in the center of each with your thumb to prevent doming during cooking.
- 2
In a small bowl, stir together the mayonnaise, lemon juice, grated garlic, and Dijon mustard until smooth. Set aside.
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