The Big Boss Burger
The Big Boss Burger made with melted pepper jack cheese, sauteed butter mushrooms and onions, with a sriracha sun dried tomato aioli.
Servings: 6
Ingredients
- 2 lbs. Ground Beef preferably 80-85% lean
- Lawry's Seasoned Salt
- Pepper
Sauteed Butter Mushrooms:
- 8 ounces White Mushrooms sliced
- 4 Tablespoons Salted Butter
- Sauteed Onions:
- 1/2 Large Onion sliced
- 2 Tablespoons Salted Butter
Sriracha Sun Dried Tomato Aioli:
- 1/2 cup Traina Sriracha Sun Dried Tomato Ketchup
- 3 Tablespoons Mayonnaise
Toppings:
- 4 Slices Pepper Jack Cheese
- Bunch of Arugula
- 4-6 Hamburger Buns
Instructions
- Heat grill to high or medium-high. For 1/2 lb. burgers, make 4 large patties. For 1/3 lb. burgers, make 6 patties. Press down so the meat is larger than the bun, as it shrinks as it cooks. Press the center of the meat with thumb to make indention so the meat doesn't puff in the center.
- Season generously on both sides with Lawry's seasoned salt or just salt and pepper.
- Cook for 5-8 minutes per side or to desired degree of doneness. Top with cheese the last minute of cooking.
- To make buttered mushrooms:
- Heat butter in a large skillet over medium-high. Arrange mushrooms in skillet in a single layer and cook until bottom side is golden brown, about 5 minutes. Season with a pinch of salt. Turn over mushrooms to continue to cook on the other side. Reduce heat if they are browning too quickly. Cook for 5-10 minutes longer. Repeat with sauteed onions.
- To make Sriracha Sun Dried Tomato Aioli: in small bowl, combine ketchup and mayonnaise. Spread on hamburger buns.
- To assemble Big Boss Burger:
- Spread aioli on both sides of bun. Top with beef, mushrooms, onions, and arugula.