Ultimate Truffle Burgers with Parmesan Frico and Crispy Potato Wedges

Get ready to elevate your burger game with these indulgent truffle-infused patties. Each bite is packed with savory umami, thanks to a blend of truffle zest, sautéed mushrooms and a luscious truffle cream sauce. A crispy Parmesan frico adds a delightful crunch, while the brioche bun soaks up all the flavors.

On the side, you’ll find golden potato wedges roasted to perfection and a bright green salad with pickled shallots. This is a restaurant-quality meal you can easily make at home.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.07 ounce Truffle ZestView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. Peel and thinly slice the shallot. Zest the lemon and quarter it. In a small bowl, combine half the sliced shallot, juice from 2 lemon wedges, 2 tablespoons hot water and 1/4 teaspoon sugar. Set aside to pickle.
2. Cut the potatoes into 1/2-inch-thick wedges. Toss them on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack for 15 minutes.
3. After 15 minutes, remove the baking sheet from the oven. Push the potatoes to one side. On the empty side, mound the Parmesan cheese into two piles. Return to the oven and bake until the cheese is melted and crispy at the edges and the potatoes are tender, about 5-7 minutes. Let the frico cool on the sheet for 1 minute, then transfer to a plate.
4. Meanwhile, trim and thinly slice the mushrooms. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the mushrooms and cook until golden brown, 3-4 minutes. Add the remaining shallot and cook until softened, 2-4 minutes. Stir in 1/4 cup water and the beef stock concentrate; cook until the liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. Transfer to a plate and wipe out the pan.
5. Halve the brioche buns. In a medium bowl, combine the ground beef with 1/4 teaspoon truffle zest. Season generously with salt and pepper. Form into two patties, each slightly wider than the buns.
6. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the patties and cook to your desired doneness, 3-5 minutes per side. Meanwhile, in a small bowl, mix the mayonnaise, sour cream, remaining 1/4 teaspoon truffle zest, salt and pepper. Toast the buns until golden.
7. Drain the pickled shallot and toss with the mixed greens, lemon zest to taste, a drizzle of olive oil, salt and pepper. Spread the cut sides of the buns with some truffle cream. Assemble the burgers: place the patties on the bottom buns, top with the mushroom mixture and Parmesan frico, then close with the top buns. Serve with potato wedges, salad and extra truffle cream on the side.

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