Truffle & Fontina Burgers with Sautéed Mushrooms & Arugula Salad
Craft

Truffle & Fontina Burgers

with Sautéed Mushrooms & Arugula Salad

40 MIN
+$7.00/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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From the Test Kitchen

WHY WE LOVE THIS DISH
We're elevating these prime ground beef burgers with specialty ingredients like our plush, chewy challah buns—an enriched dough (known as brioche) made with additions of milk, eggs, and butter, which give the bread its golden, silky crumb —plus our umami-rich truffle zest seasoning mixed into mayo for a luxe condiment.
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  • Nutrition
    PER SERVING
  • Calories
    920 Cals (est.)
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fresh
ingredients
Truffle & Fontina Burgers with Sautéed Mushrooms & Arugula Salad
Title
  • 12 oz Usda Prime Ground Beef
  • 2 Challah Buns
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 4 oz Mushrooms
  • 2 oz Fontina Cheese
  • 2 Tbsps Mayonnaise
  • 3 oz Radishes
  • 1 Red Onion
  • 2 oz Arugula
  • 1 Tbsp Verjus Rouge
  • 1 bunch Thyme
  • 1 Tbsp Capers
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Sherry Vinegar
time-saving
tips & techniques
How To: Dress a Salad
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the truffle mayo
1 Prepare the ingredients & make the truffle mayo

Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Halve the buns. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the mayonnaise and as much of the truffle zest as you'd like. Season with salt and pepper.

Cook the mushrooms
2 Cook 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 in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion, capers, and thyme sprigs (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Carefully discard the thyme sprigs. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Form & cook the patties
3 Form & 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 and 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 pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Dress the salad & serve your dish
5 Dress the salad & serve your dish

In a bowl, whisk together the mustard, vinegar, and a drizzle of olive oil until combined. In a separate, large bowl, combine the arugula, sliced radishes, and enough of the dressing to coat (you may have extra); season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, truffle mayo, cooked patties, and cooked mushrooms. Serve the burgers with the salad on the side. Enjoy!

Tips from Home Chefs

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Truffle & Fontina Burgers

Prepare the ingredients & make the truffle mayo
1 Prepare the ingredients & make the truffle mayo

Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion. Thinly slice the cheese. Halve the buns. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the mayonnaise and as much of the truffle zest as you'd like. Season with salt and pepper.

2 Cook 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 in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion, capers, and thyme sprigs (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the verjus (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Carefully discard the thyme sprigs. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the mushrooms
Form & cook the patties
3 Form & 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 and 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 pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

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

In a bowl, whisk together the mustard, vinegar, and a drizzle of olive oil until combined. In a separate, large bowl, combine the arugula, sliced radishes, and enough of the dressing to coat (you may have extra); season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, truffle mayo, cooked patties, and cooked mushrooms. Serve the burgers with the salad on the side. Enjoy!

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