Burgers:

• 1 1/2 lb. medium ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1/4 cup grated onion
• 2 cloves garlic, minced
• 1 tbsp. Dijon mustard
• 1 tbsp. tomato paste
• 2 tsp. Worcestershire sauce
• 1 tsp. salt
• 1 tsp. black pepper
• 4 oz. Wood River Creamery Black Truffle Cheddar Gruyere, sliced
• 4 brioche or your favorite burger buns

Mushrooms:

• 8 oz. mushrooms, sliced
• 1 tbsp. butter
• 1 tbsp. olive oil
• Salt and pepper, to taste

Optional:

• Mayonnaise
• Dijon mustard
• Lettuce or other favorite burger toppings

Prepare the mushrooms:
Heat butter and olive oil in a skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper. Cook for 6–8 minutes, stirring occasionally, until the mushrooms are golden brown and tender. Set aside.

Make the burgers:
In a large bowl, gently combine ground beef, breadcrumbs, egg, grated onion, garlic, Dijon mustard, tomato paste, Worcestershire sauce, salt and pepper. Divide into 4 portions and shape into patties.

Preheat grill to medium-high heat. Grill burgers for 4–5 minutes per side, or until cooked through and the internal temperature reaches 160°F.

During the last minute of cooking, top each burger with Wood River Creamery Black Truffle Cheddar Gruyere. Close the grill lid and cook until the cheese is melted.

Meanwhile, lightly toast the buns on the grill.

Assemble:
Spread mayonnaise or your favorite burger sauce on the buns. Place the cheeseburger on the bottom bun and pile high with sautéed mushrooms. Add your favorite toppings and finish with the top bun.

Serve immediately and enjoy!

Tip: Don't skimp on the mushrooms! Their earthy, savory flavor pairs especially well with the rich, creamy flavor and black truffle notes of Wood River Creamery Black Truffle Cheddar Gruyere.

Photo Courtesy of Our Love Language is Food