Porcini Burgers with Swiss Cheese, Pickled Onions and Truffle Mayonnaise

Updated: Feb 28



When I had a request for burgers, my leftover Porcini Dust came to mind. I mixed it into ground beef, shaped them into patties, and seared them in a cast-iron skillet. As delicious as this sounds, it gets even better. I topped them with Swiss Cheese, sauteed mushrooms, pickled red onions, and slathered the buns with intoxicating Truffle Mayonnaise. If you think that these sound like the most incredible burgers ever, you're right. The double dose of mushrooms, the cheese, onions, and heavenly sauce are a perfect complement to each other. Porcini Burgers with Swiss Cheese, Pickled Onions and Truffle Mayonnaise is a burger worthy of a celebration or to share with people you love.



Ingredients for Porcini Burgers with Swiss Cheese, Pickled Onions and Truffle Mayonnaise:


Burgers:

2 1/2 pounds 85 % lean ground beef

2 teaspoons Porcini Dust

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup grated Swiss Cheese

8 Buns

lettuce


Mushrooms:

1 pound, caps sliced and stems discarded

1 tablespoon olive oil

1 tablespoon chopped fresh parsley

kosher salt

Red Pickled Onions:

2 medium red onions, thinly sliced

3 cups of water

4 1/2 tablespoons red wine vinegar

3 tablespoons sugar


Truffle Mayonnaise:

3/4 cup light mayonnaise

2 teaspoons white truffle sauce

2 cloves garlic minced


Time-Saving Tips: Prepare the onions up to two days in advance.


Let's see what we need.


We're ready to cook.


Slice the onions and set aside. Simmer the water, vinegar, and sugar until the sugar is dissolved. Add the onions and continue cooking for about 3-4 minutes; drain and set aside to cool.


Place the mushrooms and rosemary into a coffee grinder. Whiz until everything is finely ground. I needed to do this in batches.


Combine the mayonnaise ingredients together and set aside.


Add the oil and mushrooms to a nonstick pan and cook over high heat until the liquid evaporates. Turn off the heat and stir in the parsley.


Combine the meat, porcini dust, salt, and pepper. Shape into eight equal-sized burgers, slightly larger than the buns. They will shrink as they cook.


Wipe a cast iron pan or non-stick skillet with a paper towel and a little grapeseed oil. Heat the pan until hot and add the patties. Cook until the bottoms are seared well and flip over. Sear a minute and then sprinkle with some of the cheese and loosely cover with foil. Cook another minute, let sit a minute, and then you're ready to build the burger. Start with the bottom bun, a smear of the mayo, lettuce, a meat patty mushrooms, onion, and a little more mayo.


They're ready! Porcini Burgers with Swiss Cheese, Pickled Onions and Truffle Mayonnaise are delicious and look fabulous. This one's a winner.


Enjoy!

Porcini Burgers with Swiss Cheese, Pickled Onions and Truffle Mayonnaise:


Burgers:

  • 2 1/2 pounds 85 % lean ground beef

  • 2 teaspoons Porcini Dust

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 cup grated Swiss Cheese

  • 8 Buns

  • lettuce


Mushrooms:

  • 1 pound, caps sliced and stems discarded

  • 1 tablespoon olive oil

  • 1 tablespoon chopped fresh parsley

  • kosher salt

Red Pickled Onions:

  • 2 medium red onions, thinly sliced

  • 3 cups of water

  • 4 1/2 tablespoons red wine vinegar

  • 3 tablespoons sugar


Truffle Mayonnaise:

  • 3/4 cup light mayonnaise

  • 2 teaspoons white truffle sauce

  • 2 cloves garlic minced

  • Slice the onions and set aside. Simmer the water, vinegar, and sugar until the sugar is dissolved. Add the onions and continue cooking for about 3-4 minutes; drain and set aside to cool.

  • Place the mushrooms and rosemary into a coffee grinder. Whiz until everything is finely ground. I needed to do this in batches.

  • Combine the mayonnaise ingredients together and set aside.

  • Add the oil and mushrooms to a nonstick pan and cook over high heat until the liquid evaporates. Turn off the heat and stir in the parsley.

  • Combine the meat, porcini dust, salt, and pepper. Shape into eight equal-sized burgers, slightly larger than the buns. They will shrink as they cook.

  • Wipe a cast iron pan or non-stick skillet with a paper towel and a little grapeseed oil. Heat the pan until hot and add the patties. Cook until the bottoms are seared well and flip over. Sear a minute and then sprinkle with some of the cheese and loosely cover with foil. Cook another minute, let sit a minute, and then you're ready to build the burger. Start with the bottom bun, a smear of the mayo, lettuce, a meat patty mushrooms, onion, and a little more mayo.

  • Time-Saving Tips: Prepare the onions up to two days in advance.


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