Who needs dinner out when you can make your own gourmet burgers at home? We made a zesty horseradish sauce to cut through the richness of juicy cheeseburgers smothered in sauteed mushrooms, onion, and Swiss cheese. Simply serve with your favorite sides (try french fries, mac and cheese, or cole slaw) and you’re good to go.
Mushroom and Horseradish Cheeseburgers
Serves 4
- 1/2 cup mayonnaise
- 1/4 cup prepared horseradish
- 1 3/4 teaspoons table salt, divided
- 2 tablespoons plus 1 teaspoon vegetable oil, divided
- 10 ounces cremini mushrooms, trimmed and sliced thin
- 1/2 onion, sliced thin
- 2 garlic cloves, minced
- 1 1/2 pounds 85 percent lean ground beef
- 2 teaspoons coarsely ground pepper
- 4 slices deli Swiss cheese (4 ounces)
- 4 brioche buns, toasted and buttered
Combine mayonnaise, horseradish, and 1/4 teaspoon salt in bowl. Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms, onion, and 1/4 teaspoon salt and cook, stirring, until vegetables are browned, about 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to bowl.
Divide beef into four equal portions and gently form into 3/4-inch-thick patties. Sprinkle patties with pepper and remaining 1 1/4 teaspoons salt, pressing to adhere.
Heat remaining 1 teaspoon oil in the now-empty skillet over medium-high heat until just smoking. Transfer patties to skillet and cook until well browned on both sides, about 3 minutes per side. Divide mushroom mixture and Swiss cheese over patties, then cover and remove from heat. Let sit until cheese is melted, about 2 minutes.
Transfer burgers to a plate, tent with foil, and let rest for 5 minutes. Spread mayonnaise mixture on cut sides of buns. Transfer burgers to bun bottoms and cap with bun tops. Serve.
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