WHAT GOES GOOD WITH HAMBURGERS RECIPES

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TRUFFLE BURGER RECIPE | FOOD NETWORK



Truffle Burger Recipe | Food Network image

Some stars inspire the toppings for Umami Burger's Artist Series (Andy Samberg and The Black Keys have burgers to their name); others just chow down here. This truffle burger is both Hilary Swank and Dax Shepard's favorite. umamiburger.com

Provided by Food Network

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

1 1/2 cups tawny port
2 tablespoons white truffle oil, plus more to taste
1/8 teaspoon truffle salt
Pinch of sugar
1/2 cup high-quality mayonnaise
1 tablespoon white truffle oil, plus more to taste
1 small clove garlic, minced
2 tablespoons fresh lemon juice
Vegetable oil, for brushing
1 1/2 pounds coarsely ground beef (ask your butcher for a blend of top round and brisket, if possible)
4 slices Il Boschetto al Tartufo or other truffle cheese
4 brioche or Portuguese buns, split
Unsalted butter, melted, for brushing

Steps:

  • Make the glaze: Bring the port to a simmer in a small saucepan over medium-high heat. Cook until slightly reduced and syrupy, about 10 minutes. Remove from the heat and whisk in the truffle oil, truffle salt and sugar; add more truffle oil to taste. Let cool slightly.
  • Make the aioli: Whisk the mayonnaise, truffle oil, garlic and lemon juice in a small bowl; add more truffle oil to taste. Set aside.
  • Cook the burgers: Preheat a cast-iron or other heavy-bottomed skillet over high heat. Lightly brush the skillet with vegetable oil. Form the beef into four 3/4-inch-thick patties, 4 inches each. Cook until the bottoms are seared, 4 to 5 minutes. Flip and cook about 4 more minutes for medium. Top each burger with a slice of cheese and let melt, about 1 more minute; remove to a plate. Brush the cut sides of the buns with melted butter and toast in the skillet, 30 seconds to 1 minute.
  • Spread the aioli on the bottom buns; top with the burgers. Whisk the glaze and drizzle over the burgers; cover with the top buns.

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