Mushroom, Crispy Onion & Fontina Burgers with Pear & Arugula Salad
Craft

Mushroom, Crispy Onion & Fontina Burgers

with Pear & Arugula Salad

35 MIN
+$5.50/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
For incredibly rich, savory, flavor, we're serving these prime ground beef patties (covered with melty fontina cheese) with a luxe topping of mushrooms—glazed in the pan with umami soy-miso sauce, tangy vinegar, and vibrant togarashi seasoning—plus crispy fried onions for delightful crunch.
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  • Nutrition
    PER SERVING
  • Calories
    1140 Cals (est.)
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fresh
ingredients
Mushroom, Crispy Onion & Fontina Burgers with Pear & Arugula Salad
Title
  • 24 oz Usda Prime Ground Beef
  • 4 Challah Buns
  • ½ lb Mushrooms
  • ¼ cup Mayonnaise
  • 1 Tbsp Rice Vinegar
  • ⅓ cup Crispy Onions
  • 4 Persian Cucumbers
  • 4 oz Arugula
  • ¼ cup Sesame Ginger Dressing
  • 1 tsp Black & White Sesame Seeds
  • 1 Shallot
  • 1 Pear
  • ⅓ cup Soy-Miso Sauce
  • 4 oz Shredded Fontina Cheese
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Halve the buns. Quarter, core, and thinly slice the pear. Thinly slice the cucumbers into rounds. In a large bowl, combine the sliced pear, sliced cucumbers, and sesame ginger dressing. Stir to coat. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Cook & glaze the mushrooms
2 Cook & glaze the mushrooms

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the soy-miso sauce (carefully, as the liquid may splatter), vinegar, and as much of the togarashi as you'd like (you may have extra). Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are coated. Transfer to a bowl. Rinse and wipe out the pan.

Cook the patties
3 Cook the patties

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 the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and 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 beef.

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

Add the arugula to the bowl of dressed pear and cucumbers. Season with salt and pepper; toss to coat. Assemble the burgers using the toasted buns, sambal mayo, cooked patties, glazed mushrooms, and crispy onions. Serve the burgers with the salad on the side. Garnish the salad with the sesame seeds. Enjoy!

Tips from Home Chefs

Mushroom, Crispy Onion & Fontina Burgers

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Halve the buns. Quarter, core, and thinly slice the pear. Thinly slice the cucumbers into rounds. In a large bowl, combine the sliced pear, sliced cucumbers, and sesame ginger dressing. Stir to coat. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

2 Cook & glaze the mushrooms

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and sliced shallot. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and softened. Add the soy-miso sauce (carefully, as the liquid may splatter), vinegar, and as much of the togarashi as you'd like (you may have extra). Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are coated. Transfer to a bowl. Rinse and wipe out the pan.

Cook & glaze the mushrooms
Cook the patties
3 Cook the patties

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 the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the cheese. Loosely cover the pan with foil. Cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and 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 beef.

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

Add the arugula to the bowl of dressed pear and cucumbers. Season with salt and pepper; toss to coat. Assemble the burgers using the toasted buns, sambal mayo, cooked patties, glazed mushrooms, and crispy onions. Serve the burgers with the salad on the side. Garnish the salad with the sesame seeds. Enjoy!

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