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Mushroom & Fontina Prime Beef Burgers
with Pear & Arugula Salad
35 MIN
+$6.99/serving
4 Servings
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.
CLICK FOR RECIPE CARD
Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories1040 Cals (est.)
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fresh
ingredients
Title
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4 Black Bean & Red Pepper Patties
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4 Challah Buns
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½ lb Mushrooms
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¼ cup Mayonnaise
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2 Tbsps Rice Vinegar
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⅓ cup Crispy Onions
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4 Persian Cucumbers
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4 oz Arugula
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1 tsp Black & White Sesame Seeds
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1 Shallot
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1 Pear
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⅓ cup Soy-Miso Sauce
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4 oz Shredded Fontina Cheese
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1 Tbsp Sambal Oelek
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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1 Tbsp Sesame Oil
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2 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
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. Halve the buns. Quarter, core, and thinly slice the pear. Thinly slice the cucumbers into rounds. In a large bowl, combine the honey (kneading the packet before opening), sesame oil, half the vinegar, and a drizzle of olive oil. 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 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), remaining vinegar, and as much of the togarashi as you'd like. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are coated. Transfer to a bowl. Rinse and wipe out the pan.
3
Cook the patties
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 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 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.
4
Toast the buns
Working in batches, 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.
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!
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. Halve the buns. Quarter, core, and thinly slice the pear. Thinly slice the cucumbers into rounds. In a large bowl, combine the honey (kneading the packet before opening), sesame oil, half the vinegar, and a drizzle of olive oil. 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 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), remaining vinegar, and as much of the togarashi as you'd like. Cook, stirring frequently, 1 to 2 minutes, or until the mushrooms are coated. Transfer to a bowl. Rinse and wipe out the pan.
3
Cook the patties
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 6 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 6 minutes, or until the cheese is melted and the patties are browned and heated through. Transfer to a work surface.
4
Toast the buns
Working in batches, 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.
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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