Truffle Parmesan Burgers with Crispy Potato Wedges and Green Salad

Elevate your burger game with these indulgent truffle-infused patties, piled high with buttery mushrooms, a crispy Parmesan frico and luscious truffle cream. Nestled in soft brioche buns, every bite is an umami explosion.

On the side, golden potato wedges and a bright green salad with pickled shallots balance the richness. Perfect for a special dinner or when you crave restaurant-quality flavor at home.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into wedges, toss with oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and crispy.
2. While potatoes roast, thinly slice mushrooms and shallot. Zest and juice the lemon. In a small bowl, mix sour cream with half the truffle seasoning and a squeeze of lemon juice to make truffle cream. Set aside.
3. In another bowl, combine ground beef with remaining truffle seasoning, salt and pepper. Form into two patties slightly larger than the buns.
4. Heat a skillet over medium-high heat. Cook patties for 4-5 minutes per side for medium or to your liking. Remove and let rest.
5. In the same skillet, add a little oil and sauté mushrooms until golden and tender, about 4 minutes. Season with salt and pepper. Remove from pan.
6. Wipe the skillet clean. Place Parmesan cheese in a thin, even layer in the skillet over medium heat. Cook until golden and lacy, about 2-3 minutes. Flip carefully and cook 1 minute more. Remove and let cool slightly, then break into shards.
7. Toast brioche buns in the skillet or oven until lightly golden.
8. For the salad: toss mixed greens with sliced shallot, a squeeze of lemon juice and a drizzle of oil. Season with salt and pepper.
9. Assemble burgers: spread truffle cream on bottom buns, add patties, top with sautéed mushrooms, Parmesan frico and bun tops. Serve with potato wedges and salad.

Recipe Tips

FAQ

Can I use a different type of cheese for the frico?

Parmesan works best for its crispiness, but you can try Grana Padano or Pecorino Romano.

Can I make this recipe gluten-free?

Yes, use gluten-free buns and ensure all condiments are gluten-free.

How do I store leftovers?

Store components separately in the fridge. Reheat patties and wedges in the oven for best texture.