• 1 Package of BUBBA Angus Beef burgers
• ½ Cup freshly squeezed lemon juice (plus zest)
• ⅔ Cup extra virgin olive oil
• 2 Tsp Dijon mustard
• 2-4 Garlic cloves
• 2 Tbsp Butter
• 1 Pint white mushrooms
• ½ Sweet onion
• 2 Cups arugula
In a small bowl, combine freshly squeezed lemon juice, pressed garlic, mustard, ½ tsp salt and ¼ tsp pepper. Jazz it up with zest from your lemon. Whisk together thoroughly. Slowly whisk in extra virgin olive oil. Set aside until Step 4.
Peel and slice onions into long thin slices. Slice mushrooms lengthwise to desired thickness. In a medium sized skillet, melt butter over medium heat. Add in mushrooms, onions and salt. Sautée for about 10 minutes, or until your veggies are fork tender. Stir in black pepper and set aside until Step 4.
While the onions and mushrooms are cooking to perfection, fire up the grill to medium-high heat. Throw 4-6 BUBBA Angus Beef burgers on the grill straight from the freezer (no thawing required). Grill for 6 minutes on each side. It’s time to flip when the juices begin rising to the top of the burger.
Put half the arugula on each plate and dress with your homemade lemon vinaigrette. Place a burger on top of your lettuce, and pile on the warm veggies. Grab a knife and fork and dig in. This meal pairs nicely with your favorite beer!