Truffle Mushroom-Swiss Burger
Grass-fed beef with truffle mushrooms, Swiss, truffle aioli, arugula and crispy onions on a sesame brioche. Earthy and rich, with the peppery arugula lifting it. Truffle is strong here, so order it only if you like the taste.
What’s inside
- grass-fed beef patty
- truffle mushrooms
- Swiss cheese
- truffle aioli
- arugula
- crispy onions
- sesame brioche
Make it at home
There is no copycat of the Truffle Mushroom-Swiss Burger yet. Until there is, these recipes on the site come closest to it, judged by what goes into the bun.
- Shares beef, mushrooms and cheese
French Onion Burgers - Shares beef, mushrooms and cheese
Portobello Mushroom Burgers - Shares beef, mushrooms and cheese
Mushroom Swiss Burger - Shares beef, crispy onions and cheese
Copycat Red Robin Whiskey River BBQ Burger with Onion Straws
Variations
The Truffle Mushroom-Swiss Burger, taken somewhere it was never meant to go.Similar burgers at other chains
Built around the same things as the Truffle Mushroom-Swiss Burger.- Black Star Burger · beef, mushrooms, truffle and crispy onions
SignatureVIP 13 - Holy Cow! · beef, mushrooms, truffle and cheese
The Hobbit - The Counter · beef, mushrooms, crispy onions and cheeseSignatureThe Counter Burger
- Smashburger · beef, mushrooms, truffle and cheese
Truffle Mushroom Smash
More from Burger Lounge
About Burger Lounge
J. Dean Loring grew up as the son of a butcher and had already opened a burger place, Stars Hamburgers in Humboldt County in Northern California, in 1989, before he teamed up with the bank finance officer Michael Gilligan. In 2007 they opened the first Burger Lounge in La Jolla, the seaside neighbourhood of San Diego, around one idea: burgers made only from American grass-fed, grass-finished beef. A private equity partner came in 2011, and within a few years there were a dozen restaurants around San Diego and Los Angeles.
Restaurants around San Diego and Los Angeles.
Not affiliated with Burger Lounge. Trademarks belong to their owners. The photo shows my home version, not the restaurant’s product.