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Mushroom Swiss Pub Burger with Thyme Aioli
Andre Lewis

Mushroom Swiss Pub Burger with Thyme Aioli

Brown the mushrooms until their water is gone or they'll slide off in a gray heap. Swiss cheese and a measured lemon-thyme aioli pull the earthy filling together. A thick pub patty is right here, provided you cook it through without flattening it.
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Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp fresh thyme leaves
  • 1 garlic clove finely grated
  • 8 oz cremini mushrooms sliced
  • 2 tbsp unsalted butter divided
  • 1 3/4 lbs 80/20 ground beef
  • 1 1/2 tsp kosher salt
  • 3/4 tsp coarse black pepper
  • 4 slices Swiss cheese
  • 4 potato hamburger buns

Method
 

  1. Stir the mayonnaise, lemon juice, thyme and garlic together and chill the aioli.
  2. Melt 1 tablespoon butter in a skillet over medium-high heat and cook the mushrooms for 8 to 10 minutes until browned and dry-looking.
  3. Shape the beef into 4 thick patties with center dimples and season both sides with the salt and pepper.
  4. Sear the patties in a hot cast-iron skillet for 4 minutes, flip them and lower the heat to medium.
  5. Cook for 5 to 7 minutes more without pressing until the centers reach 160°F.
  6. Top with the mushrooms and Swiss, cover and cook for 1 minute until the cheese melts around the mushrooms.
  7. Melt the remaining butter on the cleared skillet and toast the buns cut-side down for 1 minute.
  8. Spread thyme aioli over both bun halves and enclose one mushroom-topped patty in each.