The Pioneer Woman Tasty Kitchen
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Mushroom Swiss Burger with Tarragon Aioli

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Level: Easy

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Description

A Mushroom Swiss Burger is a classic. Smear some tarragon aioli on top, and you’ll reach new heights in burger heaven.

Ingredients

  • FOR THE AIOLI:
  • 1 whole Large Egg Yolk
  • 7 Tablespoons Vegetable Oil
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Lemon Juice
  • ½ teaspoons Sherry Vinegar
  • 1 clove Garlic, Finely Grated
  • 1 teaspoon Tarragon, Finely Chopped
  • FOR THE BURGERS:
  • 12 ounces, weight Baby Portabella Mushrooms, Trimmed, Whole Or Halved If Large
  • 1-½ Tablespoon Extra Virgin Olive Oil
  • 1-½ teaspoon Balsamic Vinegar, Plus More As Needed
  • 6 ounces, weight Swiss Cheese, Such As Emmentaler, Thinly Sliced
  • 1-½ pound 20% Lean Ground Beef
  • ½ whole Small Vidalia Onion, Sliced Into Rings
  • 4 whole Burger Buns, Preferably Brioche, For Serving

Preparation

For the aioli:
Add yolk to a small bowl and season lightly with salt. Slowly drizzle in vegetable oil, while constantly whisking, starting with only a few drops at a time. You may pick up speed as emulsified mixture thickens. Drizzle in olive oil and whisk to combine. Stir in lemon juice, vinegar, grated garlic and chopped tarragon. Taste and adjust seasoning as needed. Refrigerate until ready to use.

For the burgers:
Add sliced mushrooms to a bowl. Toss with oil, vinegar, salt and pepper. Marinate at room temperature for about 30 minutes, or until ready to grill.

Divide meat into 6-ounce patties. Form patties slightly larger than buns and create a small indent in the center to account for expansion during cooking.

Preheat grill pan or outdoor grill over medium-high heat. Lightly oil grates. Remove mushrooms from marinade, shaking off any excess, and place on grill. Toss sliced onion with oil and salt, and place on grill. Cook vegetables about 3–5 minutes per side or until charred and cooked through. Transfer mushrooms to a bowl, and season with additional salt, pepper and/or vinegar, if desired. Add additional seasoning to onion, if desired. Set aside.

You may cook burger on a grill pan, outdoor grill, cast-iron skillet or nonstick pan. I prefer to use either an outdoor grill or cast iron. Heat cooking element over medium-high heat. Season burger aggressively with salt and pepper on both sides and place on pan or grill. Cook about 2 to 2 ½ minutes per side for medium-rare, or for an additional 1–3 minutes if you prefer it medium to well-done. After flipping, place cheese on burgers and cover for remaining cooking time to help melt cheese. Transfer burgers to a plate.

Slice open buns and toast open-side down on same surface as the burgers for about 1–2 minutes or until browned.

Slather bottom buns with tarragon aioli. Place burger patty on top. Add mushrooms and onions. Slather top buns with more aioli, if desired. Top and enjoy.

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