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Blue Apron - Truffle & Fontina Burgers with Sautéed Mushrooms & Arugula Salad
Wagyu ground beef burgers are served on plush, chewy challah buns and topped with an umami-rich truffle zest seasoning mixed into mayo for a luxe condiment.
Ingredients
2 each Challah Buns
4 oz Mushrooms
2 oz Shredded Fontina Cheese
2 tbsp Mayonnaise
2 oz Arugula
3 oz Radishes
1 bunch Thyme
1 each Red Onion
1 tbsp Sherry Vinegar
1 tbsp Capers
2 tsp Honey
¼ tsp Truffle Zest Seasoning (includes natural truffle flavor and black summer truffle)
1 tbsp White Balsamic Vinegar
Method
- Prepare the ingredients & make the truffle mayo Wash and dry the fresh produce. Thinly slice the mushrooms. Halve, peel, and thinly slice the onion(s). Halve the buns. Halve the radishes lengthwise, then thinly slice crosswise. In a bowl, combine the mayonnaise and as much of the truffle zest as you'd like. Season with salt and pepper.
- Cook the mushrooms In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion(s), capers, and thyme sprigs (if the pan seems dry, add a drizzle of olive oil). Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the sherry vinegar (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Carefully discard the thyme sprigs. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
- Form & cook the patties Place the beef in a bowl. Season with salt and pepper. Gently mix to incorporate. Form the mixture into 2 patties (or 4 patties for 4 servings), about ½-inch thick. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes, or until browned. Flip the patties (carefully, as the oil may splatter) and evenly top with the fontina. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted and the patties are browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil. *The USDA recommends a minimum safe cooking temperature of 160°F for beef.
- Toast the buns Working in batches if necessary, add the halved buns, cut side down, to the same pan (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
- Make the salad & serve your dish In a large bowl, whisk together the honey, balsamic vinegar, and a drizzle of olive oil. Add the arugula and sliced radishes; toss to coat. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, truffle mayo, cooked patties, and cooked mushrooms. Serve the burgers with the salad on the side. Enjoy!
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