Servings
Yields 4 burgers
Timing
Active = 15min
Notes / Tips
-
If the mayo seems too thin, slowly stream in more oil with the processor running until thick.
Ingredients
- 4 brioche buns
- 4 beef patty - 200g each
- 1 little gem lettuce
- 2 tomatoes
- 4 slices of mature cheddar
- 4 egg yolk
- 300ml olive oil
- 1 teaspoon of dijon mustard
- 1 Jar TRUBEL Black Truffle Paste
- 12g Chopped Herbs (equal parts parsley, chives, and dill)
- Salt and pepper to taste
Method:
Truffle mayo:
- Add eggs to food processor and blitz for 20 seconds. Add the mustard and salt. Process for another 20 seconds.
-
Scrape the sides and bottom of the processor, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added.
-
Add half of the truffle paste.
-
With the processor on, continue to add the oil and truffle paste slowly, but increase speed.
-
When all of the oil and paste have been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice to taste.
Burger:
- Heat a grilling pan to high heat
- Cook the burgers on a preheated barbecue or griddle for 5-6 minutes on each side. While the second side is cooking, lay a slice of cheese on top to melt slightly (if using).
- Meanwhile, lightly toast the cut-sides of the buns on the barbecue. Fill with the lettuce, burgers and tomato slices and serve with truffle mayo.
Truffle burgers are addictive! There’s no arguing with that. Beef patties, grilled or fried until perfectly juicy, served with finger licking French fries. Or... you could take it to the next level loading them with home made truffle mayo made with TRUBEL Black Truffle Paste.