Summer Burger With Wild Mushrooms & Fries
This is the elevated burger your summer nights have been missing!
Servings: 4 servings
Ingredients
Summer Burger & Fries
- 4 PureGround® Filet Mignon Burgers thawed
- 4 artisan burger buns
- 1 cup arugula, divided
- 4 slices red onion
- 4 slices pepper jack cheese
- Prepared sautéed wild mushrooms, divided
- 16 oz. pkg. Omaha Steaks Gourmet Steakhouse Fries
- Oil for brushing if using aluminum foil
Sautéed Wild Mushrooms
- 1 lb. wild mushrooms, sliced
- 1 tablespoon canola oil
- 1 tablespoon garlic, chopped
- 1 tablespoon shallots, chopped
- 1 tablespoon thyme, chopped
- Salt
- Pepper
Instructions
Summer Burger & Fries
- Preheat oven to 450 degrees Fahrenheit.
- Remove fries from packaging and place on a baking sheet lined with aluminum foil that’s been lightly brushed with oil or parchment paper, leaving space between fries. Place on center rack in oven and bake for 18-20 minutes.
- While fries cook, prepare mushrooms.
- To prepare thawed burgers, preheat grill to medium-high (400-450 degrees Fahrenheit). Clean and oil grill grates, then grill burgers for 5-6 minutes per side.
- Place a slice of pepper jack cheese on each burger just before removing from the grill.
- Assembly: Place 1/4 cup of arugula on each bottom bun, add burger, generously and evenly top with mushrooms, add red onion slice, and finish with top bun.
- Serve with fries.
Sautéed Wild Mushrooms
- Heat a large saucepan over high.
- Add canola oil, then add garlic and shallots and cook until transparent.
- Add mushrooms and thyme and sauté for 4-5 minutes.
- Season to taste with salt and pepper.