Truffle Umami Burgers with Parmesan Frico and Potato Wedges

These truffle umami burgers are a flavor explosion. Juicy beef patties are seasoned with truffle zest, then topped with buttery sautéed mushrooms, a shatteringly crisp Parmesan frico and a luscious truffle cream sauce. All tucked into toasted brioche buns, they’re served alongside crispy potato wedges and a fresh green salad with pickled shallots.

Perfect for a special dinner or weekend cookout, this recipe brings gourmet flavors to your home kitchen. The combination of earthy truffle, savory Parmesan and rich beef is simply irresistible.

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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 shallot. Zest and quarter 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. 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.
2. After 15 minutes, remove potatoes from oven and push to one side of sheet. Mound Parmesan on empty side in two even piles. Return to oven and bake until cheese is melted and crispy at edges and potatoes are tender, 5-7 minutes more. Let frico cool on sheet for 1 minute, then transfer to a plate.
3. Meanwhile, trim and thinly slice mushrooms. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add mushrooms; cook until golden brown, 3-4 minutes. Add remaining shallot; cook until softened, 2-4 minutes. Stir in 1/4 cup water and beef stock concentrate; cook until liquid mostly evaporates, 1-2 minutes. Season with salt and pepper. Transfer to a plate and wipe out pan.
4. Halve buns. In a medium bowl, combine beef and 1/4 tsp truffle zest; season generously with salt and pepper. Form into two equal patties, each slightly wider than a bun.
5. 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, mix mayonnaise, sour cream, remaining 1/4 tsp truffle zest, salt and pepper. Toast buns until golden.
6. Drain pickled shallot; toss in a bowl with mixed greens, juice from remaining lemon wedges, a drizzle of olive oil, salt, pepper and lemon zest to taste. Spread cut sides of buns with truffle cream. Fill buns with patties, mushroom mixture and frico. 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, salty cheese like Pecorino Romano or Grana Padano.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat patties and wedges in the oven or toaster oven for best texture.

Can I make this recipe gluten-free?

Use gluten-free buns and ensure all other ingredients are gluten-free. The rest of the recipe is naturally gluten-free.