Truffle Burger

Name: Truffle Burger
Ingredients: glaze; 1 1/2 cups tawny port; 2 tablespoons white truffle oil plus more to taste; 1/8 teaspoon truffle salt; 1 pinch sugar; aioli; 1/2 cup mayonnaise high-quality; 1 tablespoon white truffle oil plus more to taste; 1 clove garlic minced; 2 tablespoons fresh lemon juice; burgers; vegetable oil for brushing; 1 1/2 pounds ground beef coarsely; 4 slices cheese Il Boschetto al Tartufo or other truffle; 4 brioche or portuguese buns, split; unsalted butter melted, for brushing

16 ingredients

4 steps

Ingredients

glaze
1 1/2 cups tawny port
2 tablespoons white truffle oil plus more to taste
1/8 teaspoon truffle salt
1 pinch sugar
aioli
1/2 cup mayonnaise high-quality
1 tablespoon white truffle oil plus more to taste
1 clove garlic minced
2 tablespoons fresh lemon juice
burgers
vegetable oil for brushing
1 1/2 pounds ground beef coarsely
4 slices cheese Il Boschetto al Tartufo or other truffle
4 brioche or portuguese buns, split
unsalted butter melted, for brushing

Directions

1

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.
2

Make the aioli: Whisk the mayonnaise, truffle oil, garlic and lemon juice in a small bowl; add more truffle oil to taste. Set aside.
3

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.
4

Spread the aioli on the bottom buns; top with the burgers. Whisk the glaze and drizzle over the burgers; cover with the top buns.