Mushroom Emmental Wagyu Burgers with Herb-Spiked Mayo

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In the kingdom of beef, Wagyu reigns supreme. Absolutely bursting with flavour! It’s an unforgettable culinary experience, and guaranteed to please a hungry crowd. These show-stopping Mushroom Emmental Wagyu Burgers are a total flavor-bomb! Tailor-made for burger night perfection at home.

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Mushroom Emmental Wagyu Burgers with Herb-Spiked Mayo

Prep time: 10 minutes

 Cook time: 30 minutes

Makes 4 large Wagyu Beef Burgers

Burgers

2 pounds Lone Mountain Wagyu ground beef

1 tablespoon butter

Sea salt and freshly cracked black pepper

4 slices Emmental cheese

1 cup baby arugula leaves

4 brioche burger buns

Garlic & Thyme Mushrooms

1 tablespoon olive oil

1 tablespoon butter

8-ounces cremini mushrooms, sliced

1 tablespoon thyme, leaves picked and chopped

2 garlic cloves, minced

Sea salt and freshly cracked black pepper

Herb-Spiked Mayo

1 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 tablespoon finely chopped basil leaves

1 tablespoon finely chopped flat-leaf parsley

¼ teaspoon ground cayenne pepper

Sea salt and freshly cracked black pepper

First, prepare the mayonnaise. In a small bowl, combine all of the mayo ingredients, season with a pinch of salt and pepper, and mix well. Taste, and adjust seasoning as necessary. Cover and chill in the fridge while you crack on with the remaining burger ingredients.

Heat a large pan over medium-heat, pour in the olive oil, and add the butter. When the oil and butter have melted together, add the garlic to the pan and cook for 30 seconds. Add the mushrooms and thyme leaves, season with salt and pepper, and toss to mix well. Cook the mushrooms for 6 to 8 minutes, until browned on all sides. Set aside.

Divide the beef into 4 equal portions, and form into burger patties that are slightly larger than the width of the burger buns. Avoid overworking the beef in order to achieve a looser bind. Season both sides of each patty generously with sea salt and pepper.

Heat a large cast-iron (or heavy bottomed pan) over medium-high heat, and melt the butter in the pan. When melted, add the burger patties. Flip the patties after 4 minutes, then continue cooking an additional 3 to 4 minutes for medium-rare burgers. When there is 1 minute of cook time remaining, top each patty with a slice of cheese.

Build the burgers with 1 tablespoon herb-spiked mayo, 1 burger patty, 2 to 3 tablespoons mushrooms, and top with crisp arugula. Serve immediately.

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