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Black Truffle Burgers with Brie and Sour Grape and Cherry Chutney

This recipe combines some of my favorite flavor combinations and having Sutter Home as one of the sponsors, I tried to create this burger much like a wine tasting. The flavors all complement each other and are some common foods that are used to bring out certain characteristics of wines. I really was excited to be able to put fruit on my burger and still feel confident that it serves a purpose in the actual flavoring. I think what really makes this burger unique is the addition of black truffle oil in the ground beef mixture. The oil has such distinct flavor and pairs well with both the peppery arugala and the sour chutney. Overall, I feel good about this entry- its interesting, its new, its fun, and it takes the burger in a different direction then just American cheese, lettuce, and tomato. This burger can be easily produced by the home cook; yet, is refined enough to make its way onto a higher end bistro menu; enjoyable for all.

Ingredients 

Beef, ground chuck, 24% fat- 2.5 lbs
Bacon, ground- 9 oz.
Black Truffle Oil- 6 teaspoons
Salt, iodized- 3.5 teaspoons
Pepper, ground- 1.5 teaspoons
Brie, sliced into 1.5oz slices- 9 oz.
Merlot, Sutter Home- 3 cups
Cherry, Bing, fresh- 15 each
Grapes, Green, fresh- 25 each
Chive, sliced- 3 tablespoons
Lemon juice, fresh- 2 tablespoons
Avocado, fresh, California- 1 each Mayonnaise- 1 cup
Arugula, fresh, baby- 3 cups
Oil, extra virgin, Colavita- 1 oz.
Foccacia Rolls- 6 each

Instructions 

Method of Preparation: 1. Gather all equipment and ingredients and preheat grill. 2. In a medium mixing bowl, add the ground beef, ground bacon, black truffle oil, salt, and pepper. Mix well to combine and form six slightly larger than 8 oz. patties. 3. On a preheated grill over high heat, sear the burgers for two minutes. Turn 45 degrees and cook another two minutes. Flip burgers over and repeat the process. Move the burgers (after grill marks are evident) to the lowest heating part of the grill. Place the brie on the burgers and cover with lid and cook another 3-5 minutes. 4. Meanwhile, in a small skillet over high heat, add the merlot wine and reduce by 90%. Seed the cherries and cut into quarters. Repeat same process with the grapes. In a small mixing bowl, add the quartered cherries, grapes, sliced chive, lemon juice, and reduced wine. Mix well and reserve. 5. In a small food processor, puree the avocado and mayonnaise together until smooth and incorporated. 6. In a small mixing bowl, toss the arugula in the olive oil and reserve. 7. Clean the grill and toast the Foccacia rolls quickly over high heat. To Serve: 1. Take a toasted Foccacia roll and spread the avocado mayonnaise on the bottom half of the roll. 2. Next, place one burger on top of the avocado mayonnaise. 3. Top the burger with the sour grape and cherry chutney, followed by a nest of the oil dressed arugula. 4. Lastly, top with the toasted top half of the Foccacia roll; repeat process to make 6 individual burgers. Serve immediately.

Comments 

Thank you for your consideration and have a great day. Regards, Adam