Truffle Burgers with Parmesan Frico and Potato Wedges

Indulge in the ultimate umami experience with these decadent truffle burgers. Juicy all-beef patties are seasoned with truffle zest, then seared to perfection. They’re piled high with buttery sautéed mushrooms, a shatteringly crisp Parmesan frico and a luscious truffle cream sauce, all tucked into soft brioche buns.

On the side, enjoy crispy oven-baked potato wedges and a fresh green salad with pickled shallots. This gourmet burger is sure to impress, whether for a special dinner or a weekend treat.

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

Recipe Tips

FAQ

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

Yes, you can substitute Parmesan with another hard cheese like Pecorino Romano or aged Gouda, but the flavor and crispiness may vary.

Can I make these burgers gluten-free?

Absolutely! Use gluten-free buns and ensure your stock concentrate and other ingredients are gluten-free. The rest of the recipe is naturally gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator. Reheat patties and mushrooms in a skillet and re-crisp frico in the oven. Assemble fresh.