Cheesy Mushroom Sauce & Prime Beef Burger with Grape & Arugula Salad
Craft

Cheesy Mushroom Sauce & Prime Beef Burger

with Grape & Arugula Salad

35 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
These irresistibly juicy burgers get cooked in the pan with rounds of red onion, which soak up extra flavor from the burgers before going on top. You’ll finish the burgers off with a decadent, creamy sauce featuring mushroom duxelles, béchamel, and savory grand cru cheese, before sandwiching it all between fluffy challah buns.
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  • Nutrition
    PER SERVING
  • Calories
    1120 Cals (est.)
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fresh
ingredients
Cheesy Mushroom Sauce & Prime Beef Burger with Grape & Arugula Salad
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • 4 oz Arugula
  • 4 oz Red Seedless Grapes
  • 1 Red Onion
  • ⅓ cup Mushroom Duxelles
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 2 oz Goat Cheese
  • 4 oz Grand Cru® Cheese
  • ⅔ cup Béchamel Sauce
  • 2 Tbsps Sherry Vinegar
  • 4 tsps Honey
  • ¼ cup Dijonnaise
time-saving
tips & techniques
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Peel the red onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Grate the grand cru on the large side of a box grater. Roughly chop the marinated onions. Halve the grapes. Halve the buns. In a large bowl, whisk together the vinegar, honey, and a drizzle of olive oil; season with salt and pepper.

Cook the patties & onion
2 Cook the patties & onion

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 red onion rounds (you may have extra) in an even layer. Cook 4 to 5 minutes, or until browned. Flip the patties and onion rounds (carefully, as the oil may splatter). Cook 4 to 5 minutes, or until the onion rounds are softened and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of  160°F for ground beef.

Make the cheese sauce
3 Make the cheese sauce

Meanwhile, in a small pot, combine the béchamel and mushroom duxelles. Cook on medium, whisking constantly, 2 to 3 minutes, or until the sauce starts to bubble. Add the grated grand cru; season with salt and pepper. Cook, whisking constantly, 2 to 3 minutes, or until the cheese is melted and combined. Turn off the heat.

Toast the buns
4 Toast the buns

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of dressing, add the arugula, chopped marinated onions, halved grapes, and goat cheese (crumbling before adding). Season with salt and pepper; toss to combine. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, cooked onion, and cheese sauce. Serve the burgers with the salad on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Peel the red onion and cut into 1/2-inch-thick rounds, keeping the layers intact. Grate the grand cru on the large side of a box grater. Roughly chop the marinated onions. Halve the grapes. Halve the buns. In a large bowl, whisk together the vinegar, honey, and a drizzle of olive oil; season with salt and pepper.

2 Cook the patties & onion

Place the beef in a bowl; season with salt and pepper. Gently mix to incorporate. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and 4 red onion rounds (you may have extra) in an even layer. Cook 4 to 5 minutes, or until browned. Flip the patties and onion rounds (carefully, as the oil may splatter). Cook 4 to 5 minutes, or until the onion rounds are softened and the patties are cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. 

*The USDA recommends a minimum safe cooking temperature of  160°F for ground beef.

Cook the patties & onion
Make the cheese sauce
3 Make the cheese sauce

Meanwhile, in a small pot, combine the béchamel and mushroom duxelles. Cook on medium, whisking constantly, 2 to 3 minutes, or until the sauce starts to bubble. Add the grated grand cru; season with salt and pepper. Cook, whisking constantly, 2 to 3 minutes, or until the cheese is melted and combined. Turn off the heat.

4 Toast the buns

Working in batches, add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns
Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of dressing, add the arugula, chopped marinated onions, halved grapes, and goat cheese (crumbling before adding). Season with salt and pepper; toss to combine. Assemble the burgers using the toasted buns, dijonnaise, cooked patties, cooked onion, and cheese sauce. Serve the burgers with the salad on the side. Enjoy!

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