Mushroom Swiss Burger

• 120 g raw Mushrooms (4.2 oz raw)
• 3 g Vegetable oil (⅔ tsp)
• 2 g raw (½ clove) Garlic
• 0.3 g Dried thyme (⅓ tsp)
• 1 g Salt (⅛ tsp)
• 150 g raw Lean ground beef (90%) (5.3 oz raw)
• 0.3 g Black pepper (⅛ tsp)
• 30 g Swiss cheese, sliced (1.1 oz)
• 60 g (1 bun) Burger bun
• 10 g Light mayonnaise (⅔ tbsp)
• 15 g raw Arugula (¾ cup raw)

You'll need: Large frying pan, Spatula, Meat thermometer, Cutting board and knife.

Method

1. Brown the mushrooms

   Slice the mushrooms. Cook them in the oil in the pan over medium-high heat for about 5 minutes, until the water cooks off and they're deep brown. Stir in the grated garlic, thyme and half the salt for 30 seconds and set them aside.

   Don't salt early or stir constantly. Mushrooms brown when they sit in the hot pan.

2. Shape the patty

   Shape the beef into one patty slightly wider than the bun with a dimple in the middle. Season with the remaining salt and the pepper.

   Keep the beef cold until it hits the pan. It holds together better.

3. Cook the patty and melt the Swiss

   Cook the patty in the same pan for 3–4 minutes per side, until browned and 71°C (160°F) in the center. Pile the mushrooms on top, add the Swiss and cover the pan for 1 minute to melt it. Toast the bun in the pan for 30 seconds.

   Covering the pan melts the Swiss in a minute and warms the mushrooms.

4. Build the burger

   Spread the mayonnaise on both halves of the bun. Layer the arugula, then the patty with its mushrooms and Swiss, and close it up.

   Arugula's peppery bite cuts through the rich Swiss.

Swaps

• Swiss cheese → ProvoloneMilder and about 10 kcal fewer.
• Mushrooms → Caramelized onions, 100 gSweeter; cook them 15 minutes over medium-low heat.