BEEF BURGERS WITH MUSHROOMS AND AIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 4 (1/2-inch-thick) patties.
- Lightly drizzle both sides of the mushrooms with the oil. Sprinkle with salt and pepper.
- Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend. (The patties, mushrooms, and garlic mayonnaise can be prepared up to this point 1 day ahead. Cover them separately and refrigerate.)
- Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Grill the mushrooms until just tender, about 5 minutes per side. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.
- Spread the garlic mayonnaise over the roll bottoms. Cut the mushrooms into strips and arrange the mushroom strips over the mayonnaise. Place the burgers atop the mushrooms. Spread garlic mayonnaise on the cut side of the tops and arrange a handful of arugula on each. Cover the burger with the roll tops and serve.
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Nawaz Ahmed
[email protected]These burgers were a disaster. They fell apart when I tried to flip them, and the mushrooms were completely raw.
Jessica Vallejo
[email protected]I found this recipe to be a bit bland. I had to add some extra seasoning to the burgers to make them more flavorful.
FLAME EMPIRE
[email protected]I thought these burgers were just okay. The mushrooms were a bit too slimy for my taste.
Ayomide Basit
[email protected]These burgers are so juicy and flavorful. I highly recommend them.
Shazhad Ali
[email protected]I love that this recipe uses simple, everyday ingredients. I always have everything I need on hand to make these burgers.
Carolyn Taylor
[email protected]These burgers are perfect for a weeknight meal. They're quick and easy to make, and they're always a crowd-pleaser.
Osin Oz
[email protected]I'm not a huge fan of mushrooms, but I loved these burgers. The mushrooms were cooked perfectly and they didn't overpower the beef.
Khathutshelo Pandelani
[email protected]I made these burgers for a party and they were a huge success. Everyone loved them!
User Alive
[email protected]I served these burgers on toasted brioche buns. They were so good, I could have eaten two!
Anél Van Der Schyff
[email protected]The aioli was the perfect complement to the burgers. It was creamy and garlicky, and it really brought all the flavors together.
Kushan Kavinda
[email protected]I used a variety of mushrooms in this recipe, including cremini, shiitake, and oyster. They all cooked up perfectly and added a delicious earthy flavor to the burgers.
Ryder poulin
[email protected]These burgers were a hit with my family. The mushrooms and aioli added so much flavor. I'll definitely be making them again.