Mushroom & Fontina Prime Beef Burgers with Pear & Arugula Salad
Craft

Mushroom & Fontina Prime Beef Burgers

with Pear & Arugula Salad

35 MIN
+$6.99/serving 2 Servings
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30g Of Protein
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  • with Prime Ground Beef
    includes 12 oz No Added Hormones, Antibiotic-Free, USDA Prime Ground Beef
  • with Black Bean Patties from Actual Veggies®
    includes 2 Black Bean & Red Pepper Patties View recipe
  • with Prime Ground Beef

    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
      1300 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Mushroom & Fontina Prime Beef Burgers with Pear & Arugula Salad
    Title
    • 12 oz Usda Prime Ground Beef
    • 2 Challah Buns
    • 4 oz Mushrooms
    • 2 oz Arugula
    • 1 Pear
    • 2 Persian Cucumbers
    • ¼ cup Mayonnaise
    • 2 Tbsps Rice Vinegar
    • ⅓ cup Crispy Onions
    • 1 tsp Black & White Sesame Seeds
    • 1 Shallot
    • 2 oz Fontina Cheese
    • 1 Tbsp Sambal Oelek
    • 3 Tbsps Soy-Miso Sauce
    • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
    • 2 tsps Honey
    • 1 Tbsp Sesame Oil
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Thinly slice the cheese. Halve the buns. Quarter, core, and thinly slice the pear. Thinly slice the cucumbers into rounds. In a large bowl, combine the sesame oil, honey (kneading the packet before opening) and half the vinegar. Add the sliced pear and sliced cucumbers. 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 medium 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), remaining vinegar, and half the togarashi (you will 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 two 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 sliced 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

    Add the halved buns, cut side down, to the same pan. 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

    Prepare the ingredients
    1 Prepare the ingredients

    Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the mushrooms. Peel and thinly slice the shallot. Thinly slice the cheese. Halve the buns. Quarter, core, and thinly slice the pear. Thinly slice the cucumbers into rounds. In a large bowl, combine the sesame oil, honey (kneading the packet before opening) and half the vinegar. Add the sliced pear and sliced cucumbers. 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 medium 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), remaining vinegar, and half the togarashi (you will 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 two 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 sliced 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

    Add the halved buns, cut side down, to the same pan. 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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