Ingredients:

  • 10 oz Cremini mushrooms, sliced 1/4 inch thick
  • 1 large yellow onion, thinly sliced
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried thyme
  • 1.25 lbs ground beef (85/15 lean)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Worcestershire sauce
  • 4 slices Swiss cheese
  • 3 tbsp plain Greek yogurt
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 small clove garlic, minced
  • 4 brioche buns
  • 1 cup fresh arugula
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place a large cast iron skillet over medium high heat. Add your sliced mushrooms to the dry pan in a single layer. Sear them for 3 minutes without touching them until they are golden brown and fragrant. Note: This allows the water to evaporate so the mushrooms actually brown instead of steaming.
  2. Add half of the olive oil and the sliced onions to the skillet. Sauté for 8–10 minutes until onions are translucent and mushrooms are a deep mahogany.
  3. Stir in the balsamic vinegar and dried thyme. Continue cooking for one more minute to let the vinegar reduce. Remove the mixture from the heat and set it aside in a bowl.
  4. In a medium bowl, gently mix the ground beef with the garlic powder, onion powder, and Worcestershire sauce. Shape the mixture into four equal patties, making them about 3/4 inch thick.
  5. Wipe your skillet clean with a paper towel and add the remaining olive oil over medium high heat. Season both sides of the patties generously with salt and pepper.
  6. Place the patties in the hot skillet and sear for 4-5 minutes per side. You are looking for a dark, crispy crust to form.
  7. During the last minute of cooking, place a slice of Swiss cheese on each patty. Cover the pan with a lid or a piece of foil for 30-60 seconds until the cheese is completely melted and hugging the meat.
  8. While the burgers cook, whisk together the Greek yogurt, Dijon mustard, smoked paprika, and minced garlic in a small bowl to create your burger sauce.
  9. Toast your brioche buns in a separate pan or under a broiler until the edges are crispy and golden.
  10. Spread a thick layer of the yogurt sauce on the bottom bun. Add a handful of arugula, the cheesy beef patty, and a massive pile of the mushroom and onion mixture. Close it up with the top bun and serve immediately. > Chef's Note: If you want an even deeper flavor, let the beef sit with the Worcestershire and spices for 10 minutes before shaping. This allows the seasoning to penetrate the meat, making every bite consistently savory.