Ingredients
Vegetable oil, for grill
6 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
1/2 tsp. fresh thyme leaves, roughly chopped
1 tsp. minced garlic
3/4 lb. baby bella mushrooms
Kosher salt and freshly ground black pepper
1 1/2 lb. ground beef
4 brioche buns
8 slices Sargento® Creamery Sliced Baby Swiss Natural Cheese
1 c. baby arugula
Preparation
Step 1Prepare a grill or grill pan over medium-high heat. Brush the grill with vegetable oil. In a small bowl, combine the mayonnaise and dijon. Set aside. Step 2In another small bowl, combine the vinegar, 2 tablespoons of the olive oil, thyme, and garlic. Thread the mushrooms onto three 10-inch skewers (if wood, soak for 10 minutes in water before using). Brush mushrooms all over with oil mixture and season with salt and pepper.Step 3Shape beef into 4 equally-sized patties, about 4-inches wide. Season both sides with salt and the pepper. Using your thumb, press a shallow indent into the center of each burger. Brush cut sides of buns with remaining olive oil. Set both aside.Step 4Place buns on grill cut side down and grill until lightly toasted, about 30 seconds. Remove to a plate and keep warm.Step 5Grill mushrooms until golden and tender, turning a few times, about 10 minutes. Remove to a plate and let sit until skewers are cool enough to handle. Remove mushrooms and thinly slice.Step 6Meanwhile, grill patties until crust develops on bottom side, about 5 minutes. Flip and cook 4 minutes more. Top each burger with two slices of cheese, cover the grill, and cook until cheese is melted and meat is no longer pink in center, about 2 minutes more. Remove burgers to a plate.Step 7To assemble, spread bottom buns with mayonnaise mixture. Top with arugula and a patty. Pile mushrooms on top of patty and sandwich with top bun. Serve immediately.
