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White Truffle and Porcini Burger

  • Feeds 1 - 2 people
  • Prep time 00h 20
  • Cook time 00h 40

Nothing compares to the intoxicating scent of Alba white truffle. There are so many ways to use it, but there’s something very fun (and indulgent!) about shaving it over a burger like this one, with fresh porcini mushrooms. This is probably about as good as a burger gets if you love rich flavours, and who doesn’t? 

If white truffles aren’t quite in season, use some black truffle. If neither are available, try adding some truffle oil to your mayonnaise instead. You could, of course, use ready-made mayonnaise if you prefer. 

Recipe by Helen Graves. 

  • 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
  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.
  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.
  3. Once both oils are incorporated, whisk in the lemon juice and add some salt and pepper.
  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.
  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.
  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.
  7. Cook the burgers for 4-5 minutes each side (depending on thickness) for a medium-rare burger.
  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.
  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!

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