Week 43: Beef Burgers with Mushrooms and Aioli

We decided to buy a quarter of an organic, grass-fed cow recently; we got tons of ground beef. Burgers on the grill seem like as good a way as any to use it up.

Adapted from Giada di Laurentiis 

Makes 3 burgers (1/3 lb each)

1 lb lean ground chuck

1 1/2 tsp salt

3/4 tsp freshly ground black pepper

1/2 lb mushrooms, sliced

3 Tbsp olive oil

1/2 C mayonnaise

2 tsp fresh lemon juice

1/2 tsp minced garlic

Sliced swiss cheese

4 (4-inch) square or round ciabatta or foccacia squares, halved horizontally

2 C fresh spinach

Combine the ground chuck, salt, and pepper in a medium bowl. Shape the mixture into 3 (1/2-inch-thick) patties.

Cook the sliced mushrooms in a frying pan on the stove until desired doneness (about 5 minutes).

Mix the mayonnaise, lemon juice, and garlic in a small bowl to blend.

Prepare the barbecue (medium-high heat). Grill the burgers until cooked to desired doneness, about 4 minutes per side for medium-rare. Add one slice of cheese on top of each burger. Leave on grill until cheese is melted. Grill the focaccia squares cut side down, until lightly toasted, about 2 minutes.

Spread the garlic mayonnaise over the roll bottoms. Place the burgers on the bun and spread mushrooms on top of it. 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.

My Notes:
I enjoyed these. I can't believe I never thought about using something other than a traditional hamburger bun as a home for a juicy burger.