Close-up of a portobello cap with Swiss cheese and sauteed mushrooms in a kaiser roll

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Mushroom Swiss Smash Burgers with Truffle Sauce

Name: Mushroom Swiss Smash Burgers with Truffle Sauce
Cuisine: American
Ingredients: 0.5 cup mayonnaise; 2 teaspoons fresh lemon juice; 0.75 teaspoon truffle oil; 1 teaspoon finely chopped fresh parsley; 1 clove garlic, grated; 1.25 teaspoons salt, divided; 0.125 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; 0.25 teaspoon garlic powder; 0.25 teaspoon onion powder; 0.25 teaspoon paprika; 1.25 pounds ground chuck; 4 slices Swiss cheese; 4 kaiser rolls, split and toasted

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About

This takes the mushroom Swiss burger, a fixture of American menus, and moves it in two directions at once: the patties are smashed thin for a crisp crust, and the sauce is a truffle mayonnaise rather than plain mayo.

The sauce comes first, so it has time to settle: mayonnaise whisked with lemon juice, a little truffle oil, parsley, grated garlic, salt and pepper. Truffle oil is strong, and three quarters of a teaspoon is plenty. The mushrooms are sliced creminis cooked in butter with sprigs of thyme for about ten minutes, until tender and golden, then seasoned with salt and Worcestershire. The beef is ground chuck, shaped into four loose balls and smashed in the same hot cast iron pan, with a rub of garlic powder, onion powder, paprika, salt and pepper on top. Swiss melts over each patty before the mushrooms and sauce go on.

Ingredients

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Mayonnaise0.5 cup mayonnaise
Lemon2 teaspoons fresh lemon juice
Vegetable oil0.75 teaspoon truffle oil
Parsley1 teaspoon finely chopped fresh parsley
Garlic1 clove garlic, grated
Salt1.25 teaspoons salt, divided
Black pepper0.125 teaspoon plus 1/2 tsp. black pepper
Butter3 tablespoons unsalted butter
Mushroom1 (16 ounce) package sliced cremini mushrooms
Thyme5 sprigs thyme
Worcestershire sauce1 teaspoon Worcestershire sauce
Garlic powder0.25 teaspoon garlic powder
Onion powder0.25 teaspoon onion powder
Paprika0.25 teaspoon paprika
Ground beef1.25 pounds ground chuck
Swiss cheese4 slices Swiss cheese
Kaiser roll4 kaiser rolls, split and toasted

Recipe

1
Whisk together mayonnaise, lemon juice, truffle oil, parsley, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
2
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.
3
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.
4
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).
5
To assemble burgers, spread bun tops and bottoms with truffle mayo. Fill buns with patties and sautéed mushrooms.

Original recipe and photos: Allrecipes