Inside-Out Burger with Mushrooms
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1468
- Total Fat
- 129
- Saturated Fat
- 27
- Carbohydrates
- 44
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 34
- Cholesterol
- 148
- Sodium
- 2939
- Total: 45 min
- Active: 25 min
Ingredients
1 large onion, diced
1 pound ground beef (80 percent lean)
1/2 cup Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper
3 tablespoons shredded Cheddar
3 tablespoons shredded pepper Jack cheese
Oil, for oiling grill grates
4 large portobello mushrooms
1 red onion, sliced into thick rings
4 hamburger buns, split
2 cups mayonnaise
1 cup sriracha hot sauce
Arugula, for topping
Directions
- In a large bowl, fold the onions into the ground beef, then add the Worcestershire, garlic powder, onion powder and some salt and pepper.
- In a small bowl, mix together the Cheddar and Jack cheeses.
- Form the meat mixture into 8 thin patties. In 4 patties, use your thumb to make a dent in the middle; fill the dent with some of the cheese. Sandwich with the remaining 4 patties, sealing the edges to close the cheese inside.
- Prepare a grill for medium-high heat. Lightly oil the grill grates.
- Cook the burgers to the desired doneness, 4 to 5 minutes per side. Grill the mushrooms and onions until tender and charred, about 5 minutes per side. Toast the buns, cut-side down, on the grill until marked, 1 to 2 minutes.
- In a small bowl, stir together the mayonnaise and sriracha.
- Place the patties on the buns and top with arugula and grilled onions and mushrooms. Finish with a drizzle of sriracha mayonnaise and the top buns.