Mushroom Swiss Burger with Jalapeño Aioli

  • National Cattlemen’s Beef Association1 1/2 pounds ground beef
  • 2 teaspoons steak seasoning blend
  • 1 tablespoon olive oil
  • 5 ounces portobello mushrooms
  • 4 Swiss cheese slices
  • 4 hamburger buns
  • 4 lettuce leaves
  • 4 tomatoes slices
  • Jalapeño Aioli:
  • 2 jalapeño peppers
  • 1/2 cup mayonnaise
  • 1/4 teaspoon kosher salt
  • 1 teaspoon fresh lime juice

Combine ground beef and steak seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four patties; set aside. Heat sauté pan over medium until hot. Add olive oil and mushrooms and cook 4-5 minutes, stirring occasionally. Remove from heat and set aside.

Heat grill to medium. Add jalapeño peppers and grill 5-6 minutes. Remove and let cool. Once cool, remove stem and seeds and dice into 1/4-inch cubes. Place in a medium bowl and add mayo, salt and lime juice. Combine thoroughly; set aside.

Place burgers on grill and cook, covered, over medium heat 7-10 or until thermometer registers 160 degrees, turning occasionally. Do not press on burgers. During last minute of grilling, top each burger with cheese slice. Remove to platter to rest, and place buns, cut sides down, on grill. Grill about 2 minutes or until lightly toasted. Place burgers on bottom buns and top with mushrooms, tomato and lettuce. Spread top buns with aioli and add to burgers. Serve with extra aioli, if desired. Makes 4 burgers.

Recipe courtesy of the National Cattlemen’s Beef Association