Wild Mushroom and Swiss Sliders with Herb Aioli
Ingredients
For the Herb Aioli...
- 2 egg yolks
- 2 1/2 tsp lemon juice
- 1 tbsp Dijon mustard
- 1/3 cup olive oil
- 4 cloves garlic grated
- 1/4 cup parsley finely chopped
- 1 tbsp rosemary finely chopped
- 1/2 tbsp oregano finely chopped
- 1/2 tbsp thyme finely chopped
- salt and pepper
For the Mushrooms...
- 10 oz wild mushrooms such as morels and chanterelles
- 4 tbsp butter divided
- 1/2 cup white wine divided
For the Sliders...
- 1 lbs ground beef
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp Worcestershire sauce
- 3 slices Swiss cheese halved
- 6 Pretzel buns slider size
- 1 cup arugula
- salt and pepper
Instructions
For the Herb Aioli...
- Add egg yolks, lemon juice, and mustard to a blender. Mix on medium speed until creamy. With the blender still running, slowly pour in olive oil.
- Add in fresh herbs and garlic. Season with salt and pepper.
- Chill for at least 10 minutes.
For the Mushrooms...
- Divide mushrooms into 2 equal portions.
- Melt two tablespoons of butter in a pan over medium-high heat. When the butter becomes frothy, add mushrooms. Sautee until lightly browned. Add 1/4 cup of white wine. Cook until wine is absorbed. Remove the mushrooms from pan and repeat the process with the second batch.
For the Sliders...
- Combine ground meat, spices, and Worcestershire sauce. Gently form 6 1-inch patties.
- Heat a grill or campfire to medium-high heat. Cook the patties for 4 minutes on the first side. Flip and cook for another 2 minutes. Add cheese and cook for another 2 minutes. Remove the burgers from the grill and let rest for 3-5 minutes. While the patties rest, toast the pretzel buns.
- Assemble the sliders by spreading herb aioli on the bottom bun. Top with arugula, patty, and then mushrooms.