Truffle Burger

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]

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • For the glaze:
  • 1 1/2 cups tawny port
  • 2 tablespoons white truffle oil, plus more to taste
  • 1/8 teaspoon truffle salt
  • Pinch of sugar
  • For the aioli:
  • 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
  • For the burgers:
  • 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
Directions
  • 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.

  • Photograph by Steve Giralt


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