This bodacious burger is the definition of “umami.” It’s positively bursting with sumptuous, savory flavors sure to knock any burger aficionado’s socks off. All-beef patties are flecked with truffle zest, then seared to juicy perfection. On top, there’s a pile of buttery sautéed mushrooms, a shatteringly-crisp Parmesan frico, and luscious truffle cream. It’s all tucked into brioche buns and served with crispy potato wedges and a fresh green salad with pickled shallots on the side. Yeah, these are the type of burgers you may feel compelled to break out the fine china for.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
1 unit Shallot
1 unit Lemon
340g Yukon Gold Potatoes
¼ cup Parmesan Cheese (ContainsMilk)
115g Button Mushrooms
1 unit Beef Stock Concentrate
2 unit Brioche Buns (ContainsMilk, Wheat, Eggs)
280g Ground Beef
2 g Truffle Zest
2 tablespoon Mayonnaise (ContainsEggs)
4 tablespoon Sour Cream (ContainsMilk)
55g Mixed Greens
¼ teaspoon Sugar
4 teaspoon Olive Oil
2 teaspoon Vegetable Oil
• Baking Sheet
• Small Bowl
• Large Pan
• Medium Bowl
1 • Preheat oven to 230c. Wash and dry all produce. Peel and thinly slice shallot. Zest and quarter lemon. In a small bowl, combine half the shallot, juice from 2 lemon wedges, 2 TBSP hot water (¼ cup for 4 servings), and ¼ tsp sugar (½ tsp for 4); set aside. Cut potatoes into ½-inch-thick wedges; toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 15 minutes.
2 • Once potatoes have roasted 15 minutes, remove from oven and push to one side of the sheet. Mound Parmesan on the empty side in two even piles. (For 4 servings, leave potatoes roasting and add cheese to a second sheet; bake on middle rack.) Return to oven and bake until cheese is melted and crispy at edges and potatoes are tender, 5-7 minutes more. Let frico cool for 1 minute on the sheet, then transfer to a plate.
3 • Meanwhile, trim and thinly slice mushrooms. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms; cook until golden brown, 3-4 minutes. Add remaining shallot; cook, stirring, until softened, 2-4 minutes. Stir in ¼ cup water (⅓ cup for 4 servings) and stock concentrate; cook until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipeout pan.
4 • Meanwhile, halve buns. In a medium bowl, combine beef and ¼ tsp truffle zest (½ tsp for 4 servings; you’ll use more later). Season generously with salt and pepper. Form into two equal-sized patties (four patties for 4), each a bit wider than a burger bun.
5 • Heat a drizzle of olive oil in pan used to cook mushrooms over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Meanwhile, in a second small bowl, combine mayonnaise, sour cream, ¼ tsp truffle zest (½ tsp for 4 servings), salt, and pepper. (Taste and add more truffle zest if desired.) Toast buns until golden.
6 • Drain pickled shallot; toss in a second medium bowl with mixed greens, juice from remaining lemon, a drizzle of olive oil, salt, pepper, and lemon zest to taste. Spread cut sides of buns with a bit of truffle cream. Fill buns with patties, mushroom mixture, and frico. Serve with potato wedges, salad, and remaining truffle cream on the side.