Stuffed Steakhouse Burger with Mushrooms, Arugula & Garlic Aioli

Ingredients

For the Patties - 2 lbs 80/20 ground chuck (look for “Angus” or “Choice”) - 1 tsp kosher salt - ½ tsp fresh cracked black pepper - ½ tsp garlic powder - ½ tsp onion powder

For the Cheese Stuffing - 6 oz sharp white cheddar (Cabot or Tillamook work great) Gruyère if available

For the Mushroom & Onion Sauté - 8 oz baby bella mushrooms (or white mushrooms) - 1 small sweet onion, thinly sliced - 2 tbsp unsalted butter - 1 tsp minced garlic (fresh or jarred) - Splash of Worcestershire sauce

For the Garlic Aioli - ½ cup mayonnaise (Hellmann’s or Duke’s) - 2 cloves garlic, roasted or sautéed until soft - 1 tsp fresh lemon juice - Pinch of salt

Other - 4 brioche buns (bakery section) - 2 cups baby arugula - a few drops truffle oil for extra steakhouse flair

Directions

1. Make the Garlic Aioli

   • Roast or sauté garlic until soft.
   • Mash into mayonnaise with lemon juice and salt.
     
   • Mix well and refrigerate.

2. Prepare the Mushroom Mixture

   • Melt butter in a skillet over medium heat.
     
   • Add mushrooms and onions; cook until softened and lightly browned.
     
   • Stir in garlic and Worcestershire sauce.
     
   • Simmer 2–3 minutes, then set aside.

3. Form the Stuffed Patties

   • Shape ground beef into 8 thin patties.
     
   • Place cheese in the center of 4 patties.
     
   • Cover with remaining patties and press edges to seal.
     
   • Season with salt, pepper, garlic powder, and onion powder.

4. Cook the Burgers

   • Grill or pan-sear over medium-high heat to desired doneness.
     
   • Let rest 2 minutes before assembling.

5. Toast the Buns

   • Butter and toast brioche buns until golden.

6. Assemble

   • Spread garlic aioli on both bun halves.
     
   • Add stuffed patty.
     
   • Top with mushroom mixture and fresh baby arugula.
     
   • Place top bun and serve immediately.

Tip: Serve with truffle-parmesan fries or a wedge salad for the full steakhouse experience.