Mushroom and Cheddar Truffle Burger

If you've been following this blog for any length of time, you know I loves me some burgers. When my hubby and I go out to eat, we almost always choose burgers and fries. I've been on a quest to discover the best burger place in Howard County--still searching--but I also like to whip up some magnificent home-cooked burgers.

Today's treat comes to you courtesy of Aldi and Trader Joe's. You can find almost everything at Aldi, except the shiitake. Trader Joe's is our go-to store for the fancy, specialty items.

I chose English muffins for the bun, but you might prefer a brioche roll. I also love a pretzel bun, but these are not always available at Aldi.

Ingredients:

2 TB grassfed butter
1 large sweet onion, sliced thinly
8 oz. white button mushrooms, sliced
8 oz. shiitake mushrooms, sliced
1 TB olive oil

2 English muffins
2 ground beef burgers (or ground turkey, chicken, pork, etc)
Salt and pepper, to taste
2 oz. truffle cheddar cheese (from Aldi)
Arugula (optional)

In a cast iron skillet, melt butter and saute onions over low heat for about 5 minutes, or until just beginning to brown. Add sliced mushrooms. Stir occasionally, allowing mushrooms to lightly brown. Mushrooms will release liquid as they cook. Allow this liquid to evaporate. Add olive oil toward the end of cooking process. Set mushroom onion mixture aside. (Makes enough for at least 6-8 burgers. Keep extra in fridge.)

Heat a heavy cast iron skillet over medium heat. Season beef burgers with salt and pepper. Sear on one side until beginning to brown. Flip burgers once. Add about one ounce of truffle cheese on top of each burger. Cover pan and allow cheese to melt. Top melted cheese with mushroom mixture.

Toast English muffins. Place burger (cooked to your preferred temperature) on muffin and garnish with fresh arugula leaves, or any other greens. Serve immediately or sooner. Makes 2 unbelievably yummy burgers.

Enjoy!