White Truffle and Porcini Burger

Name: White Truffle and Porcini Burger
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 - 2
Ingredients: 10g white Alba truffle; 300g good quality minced beef; 250g fresh porcini mushrooms, sliced thickly; 1-2 cloves garlic, crushed or grated; 2 slices Provolone or Swiss cheese; 1 large onion; A few generous knobs of butter; 2 egg yolks; 1 teaspoon Dijon mustard; 100ml sunflower oil; 50ml light olive oil; 1 tablespoon lemon juice (or to taste); 2 brioche burger buns, lightly toasted

Drogo

Servings

1 - 2

Prep Time

20 minutes

Cook Time

40 minutes

Take the classic burger to another level with this indulgent white truffle burger, topped with fresh porcini mushrooms, caramelised onions, melted cheese and homemade mayonnaise. Finished with generous shavings of aromatic Alba white truffle, it’s a luxurious recipe for making the most of two exceptional seasonal ingredients.

Fresh porcini mushrooms bring a rich, savoury character that pairs beautifully with beef, while the intense aroma of white truffle transforms the finished burger. Provolone or Swiss cheese adds richness, and slowly caramelised onions provide a touch of sweetness to balance the earthy flavours.

This truffle burger is particularly special when Alba white truffles are in season. If white truffles aren't available, the original recipe suggests using black truffle instead, or adding truffle oil to the mayonnaise.

Ingredients

White Truffle and Porcini Burger

10g white Alba truffle
300g good quality minced beef
250g fresh porcini mushrooms, sliced thickly
1-2 cloves garlic, crushed or grated
2 slices Provolone or Swiss cheese
1 large onion
A few generous knobs of butter
2 egg yolks
1 teaspoon Dijon mustard
100ml sunflower oil
50ml light olive oil
1 tablespoon lemon juice (or to taste)
2 brioche burger buns, lightly toasted

Directions

Method

Step 1, Melt a generous lump of butter in a frying pan and add your onions and a pinch of salt. Cook on a very low heat for around 30-40 minutes, stirring very regularly, until golden and caramelised.
Step 2, Make the mayonnaise by placing two eggs in a bowl and adding the Dijon mustard (this is easiest in a stand mixer but a hand whisk will work too). Begin adding the sunflower oil slowly a drop at a time and whisking each drop until incorporated. As the mayonnaise thickens you can begin adding the oil in a thin steady stream.
Step 3, Once both oils are incorporated, whisk in the lemon juice and add some salt and pepper.
Step 4, Add a splash of vegetable or other cooking oil to a frying pan and fry the mushrooms without moving them until starting to turn golden. Add a knob of butter, the crushed garlic and a good pinch of salt. Continue cooking gently, stirring, until golden.
Step 5, Divide the mince into two balls and shape into two patties. Press the centre of each patty down slightly - this will stop it losing its shape during cooking.
Step 6, Heat a cast-iron or other heavy-based frying pan to high heat. Rub each patty with a little vegetable or other oil (not olive oil). Season the patties heavily with sea salt on one side and place them salt side down in the pan. Season the second side.
Step 7, Cook the burgers for 4-5 minutes each side (depending on thickness) for a medium-rare burger.
Step 8, For the final two minutes of cooking, lay the cheese slices on top of the burgers and cover with a lid to steam the cheese.
Step 9, Spread each bun with mayonnaise and top with some onions Add the burgers, mushrooms and top with plenty of white truffle - as much as you dare!