Summer days were made for grilling delicious burgers with friends and family. But if you’re looking to elevate your basic burger into something more exciting – while still enjoying the laid-back vibe of a casual barbeque – this summer burger with wild mushrooms and fries recipe is your next cookout go-to! Feast your eyes on a hot, juicy burger with creamy, tangy pepper jack cheese that’s placed on a bun with peppery arugula before being topped with earthy sautéed mushrooms and a slice of sharp, crunchy red onion. This is the elevated burger your summer nights have been missing!
Why We Love This PureGround® Burger and Steakhouse Fries Recipe
When elevating your burger experience, you need an elevated burger as a base! That’s why this gourmet recipe calls for literal steak-on-a-bun PureGround® Filet Mignon Burgers. Exclusive to Omaha Steaks and weighing in at a mouthwatering six ounces, these patties are crafted by our master butchers from a single cut of beef – in this case, our 30+-day aged, wonderfully mild USDA Certified Tender Butcher’s Cut Filet Mignon – to deliver a burger experience you simply can’t get anywhere else. And we can’t forget about the side! Complement this exquisite burger with Omaha Steaks Gourmet Steakhouse Fries. Cut into thick and hearty wedges, these fries are seasoned with garlic and salt and deliver a crispy outside and fluffy inside that you’ll want to enjoy again and again!
Before You Start
- Thaw your mild, bun-busting PureGround® Filet Mignon Burgers overnight in the refrigerator or use the quick-thaw method.
Tools You Will Need Before You Start
- 1 Parchment Paper- or Aluminum Foil-Lined Baking Sheet
- 1 Large Saucepan
Omaha Steaks Products Featured in This Recipe
Summer Burger With Wild Mushrooms & Fries
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.
Make a Better Burger
From classic, extra-juicy tastes to gourmet blends ground by real butchers and using aged-to-perfection Omaha Steak, you’ll find everything you want in a burger right here.