These burgers came from a favorite blog of mine, How Sweet it is. Jessica’s pictures are drool worthy and I love how “real” she is in her writing. Here is the original recipe and this is my version.
Yum
I paired these with my red potato oven fries. These are a family favorite so you will probably see them on the blog several times. Let’s start with petite red potatoes…these are straight out of our garden. Yep, my lil fingers dug these right out of the ground. I think that makes them taste better…
Don’t judge that they don’t look so pretty…I promise that they tasted oh so good!
Get your supplies ready…I love my oil mister. You can find one here. They are a must-have in my opinion in a healthy kitchen. They just “mist” the olive oil (you can put in whatever kind you like) for you instead of dumping oil straight from the bottle. And they are so much better than those cooking sprays that you can buy at the grocery store. Do me a favor just read all the ingredients in a can…See what I mean?
Something else that I do quite regularly is to put a piece of aluminum foil down on my baking sheet before I put the food on the sheet. This makes for quick and easy clean-up. All you have to do is ball up the aluminum, place in the recycling bin and you’re done! No need to wash the pan.
Just out of the oven oven…if you could smell these you would be in heaven! The rosemary pairs perfectly with the potatoes. Trust me, they are insanely delicious!! Ok great, now I am hungry…
- 8-10 small red potatoes, quartered (2 potatoes per person)
- 10 Second mist of Olive Oil (maybe 1 Tbsp)
- 2 Tbsp. Grill Mates Montreal Steak Seasoning
- 1 Tbsp. Crushed red pepper flakes (or to taste)
- 1 Tbsp. Chopped Fresh Rosemary
- Pre-heat the oven to 450 degrees.
- Wash your potatoes.
- Quarter the potatoes.
- Line your baking sheet with foil for easy clean-up.
- Add potatoes to the baking sheet.
- Add olive oil, montreal seasoning, crushed red pepper flake and rosemary.
- Toss to combine.
- Roast for 35-40 minutes or until golden brown Flip the potatoes over at the half-way point to ensure even cooking.
Now it’s burger time!
Mix up the 93% lean ground beef, flatten the ground beef in the bottom of the bow and score with your hands to make four equal patties. Shape four patties.
Put together the dijon aioli and chill until ready to serve.
Add your greens…
Fresh off the grill, Cheeseburgers with Sauteed Mushrooms, Arugula and Dijon Aioli! Are you thinking that that burger on the left looks a little different? Well you are right! It is a BOCA burger. I substituted it for one of the beef burgers. This is your option for your vegetarian friends or if you just want to add more veggies to your plate as I did! I ate the BOCA burger version while my family at the the beef burgers, both were equally good:)
- 1 lb. of lean ground beef - substitute with Boca Vegan Burgers if you prefer.
- 1 Tsp salt
- 1 Tsp pepper
- 10 second spray of olive oil
- 12 ounces of sliced baby bella mushrooms
- 4 ounces of provolone cheese, sliced.
- 4 ounces of cheddar cheese, sliced
- 2 cups fresh arugula
- ½ lemon, juiced
- 10 second spray of olive oil
- 4 whole wheat buns
- Mustard Aioli
- 1½ Tbsp dijon mustard
- 1 large egg yolk
- 2 Tsp. fresh lemon juice
- 10 second spray of olive oil
- 2 Tbsp whole grain mustard
- 1 Tbsp horseradish
- a pinch of salt and pepper
- Preheat the outdoor grill to medium-high.
- Add ground beef to large bowl and season with salt and pepper.
- Add mushrooms to a large skillet over medium heat. Mist olive oil for 10 seconds and stir to coat. Cook 15 minutes or until the mushrooms are soft, darkened and released their juices. Then add salt an pepper to taste. Turn off heat and keep warm.
- Whisk together dijon mustard, egg yolk and lemon juice in a small bowl until combined. Slowly mist in olive oil while whisking until the mixture emulsifies and comes together. Whisk in whole grain mustard and horseradish, season with salt and pepper to taste.
- Toss the fresh arugula with lemon juice and a mist of olive oil. Season with salt and pepper to taste.
- Grill the burgers untl they reach your desired doneness. For medium, I cook mine about 3-4 minutes per side but it does depend on how thick you like your burgers. Top each burger with the cheeses during the last 1-2 minutes of cooking.
- To assemble burgers, spread aioli on buns, top with burger, mushrooms and a handful of arugula.
- Enjoy!!
Here is the nutritional information for one burger made with a Boca patty instead of the beef patty. You notice that you shave aobut 200 calories and 10 grams of fat with the switch. However, because it is a proceed product the sodium level is high. You win some you loose some…
- Serving Size: 1 burger
- Calories: 468
- Calories from Fat: 196
- Total Fat: 21.8g
- Saturated Fat: 7.5g
- Trans Fat: 0.0g
- Cholesterol: 30mg
- Sodium: 3327mg
- Total Carbohydrates: 43.8g
- Dietary Fiber: 11.0g
- Sugars: 5.7g
- Protein: 30.9g
Now it’s your turn, would you go with the beef burger or BOCA burger version of this recipe and why?
Well done! Clear, concise, big colorful pics, option to print. Way to go! Look forward to more. I also am scratch cook, always looking for new recipes.
Thank you Liz! I am soon going to add the functionality to show nutritional information with my recipes. I think that would help.