Categories: Meals
Ingredients
- 1 Beefsteak Tomato
- 2 Russet Potatoes
- 3 oz. Cremini Mushrooms
- 1 Red Onion
- 2 Pretzel Buns
- 14 oz. Ground Beef
- 2 Swiss Cheese Slices
- 3 oz. Mayonnaise
- 2 Tbsp. Black Truffle Oil
- 1/2 oz. Baby Arugula
Directions
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Preheat the oven to 400 degrees and line a baking sheet with foil or use a non-stick baking sheet. Throughly rinse produce and pat dry. Slice tomato into ¼" slices. Cut the potatoes into ¼" fries. Slice mushrooms. Peel red onion and slice into thin, round slices. Halve pretzel buns.
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Place potatoes in a mixing bowl. Add 1 Tbsp. olive oil and season with a pinch of salt and pepper, tossing to coat potatoes evenly. Spread potatoes on the baking sheet, avoiding overlap, and roast for 12-15 minutes. Flip the fries and cook for additional 12-15 minutes, or until browned and crisp. Remove from oven and set aside.
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Shape the ground beef into 2 equally-sized patties and season each side with a pinch of salt and pepper and a brush of olive oil. Heat a medium pan or grill pan over medium-high heat. Cook patties on each side for about 6-7 minutes or until a minimum internal temperature of 160 degrees is reached. When burger is almost done, top with cheese and let melt slightly. Wipe out pan.
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Heat 1 tsp. olive oil over medium heat (you can use the pan you cooked burger patties in.) When hot, sauté the mushrooms until soft, aromatic, and caramelized, about 5-8 minutes. Remove from heat and set aside.
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In a mixing bowl, combine the mayonnaise and truffle oil. Season with a pinch of salt and pepper and whisk until fully incorporated. Keep mayo cool in the refrigerator until ready to serve.
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If desired, lightly toast the pretzel bun or place on grill for a minute to warm. Layer truffle mayo, arugula, tomato, onion, and burger patty on the bottom bun. Add sautéed mushrooms on top of the patty. Slather truffle mayo on the top half of the bun. Arrange the fries in a pile next to burger and serve any remaining mayo on the side.