WIN-SOME WATERLOO BURGERS WITH CREMINI DUXELLE, ROASTED SHALLOT KETCHUP, AND ROASTED GARLIC AIOLI

Ingredients

1 c. Beef Broth
1 1/2 c.Cabernet Sauvignon
3 tsp. Dijon mustard
3 TBSP. Black Truffle oil (plus additional)
9 slices Thick-cut Peppered Bacon
4 TBSP. Bacon Drippings (plus additional)
10-12 Shallots
1 clove, plus two full heads Garlic
1 lb. Cremini Mushrooms
1 tsp. Worcestershire Sauce (plus additional)
1 c. Mayonnaise
3 TBSP. Sherry Vinegar
1 1/2 lb. Ground Sirloin
4 oz. Foie Gras Mousse (opt)
6 Kaiser-style Potato Buns
1 good sized bunch Watercress

Instructions

“Perigourdine” sauce: 1 c. homemade Beef Broth, or low-sodium canned broth 1 c. Cabernet Sauvignon, or port 1 tsp. Dijon mustard Truffle oil to taste (opt. finish: whisk in 1 oz. Foie gras mousse) 9 slices of thick-cut peppered bacon, fried, drained, and cut-in half; drippings reserved Duxelles: 1 TBSP. bacon drippings (from bacon) 1 TBSP. Black Truffle oil ½ c. shallot, minced 1 clove garlic, minced fine 1 lb. cremini mushrooms ½ c. Cabernet Sauvignon 1 tsp. Worcestershire sauce Roasted Shallots and Garlic: 2 heads garlic 8 shallots, unpeeled, tossed in bacon drippings Bacon drippings to drizzle over garlic, or truffle oil Roasted Garlic Aioli: Roasted garlic 1 c. mayonnaise, preferably homemade 1 tsp. Dijon Roasted Shallot Ketchup: Shallots from above 3 Tbsp. bacon drippings 3 Tbsp. sherry vinegar 1 tsp. Dijon mustard 1 tsp. Worcestershire sauce 2 Tbsp. Black Truffle oil Win-some Waterloo Burgers: 1 1/2 lb. ground sirloin Duxelle mixture Worcestershire sauce for seasoning 3 oz. Foie gras mousse with truffles, sliced into ½ oz. patties and kept chilled in the freezer 6 Kaiser-style Potato Buns Black truffle oil Watercress, rinsed and blotted dry Instructions: “Perigourdine” Sauce: Mix broth, wine, and mustard in a saucepan and bring to a boil. Continue boiling until mixture is reduced to ½ c. Stir in Foie gras mousse, if desired. Add a few drops of truffle oil to taste. Whisk until smooth. Duxelles: Heat skillet on medium and add bacon. Drain drippings, reserving, and leaving about 1 Tbsp. in pan. Add truffle oil and shallots, and scraping up bacon drippings and pepper on bottom of the pan. Cook until wilted and slightly browned. Add chopped mushrooms and sauté until they start to give off liquid. Add wine and cook until liquid is absorbed. Add Perigourdine and cook until Duxelle mixture is fairly dry. Season with Worcestershire sauce. Roasted Shallots and Garlic: Preheat oven to 400 degrees. Slice the tops off the garlic heads. Toss shallots with warm bacon drippings and drizzle some over the garlic. Wrap in foil. Roast for about 40 minutes. Remove from oven and let cool. Slice tops from shallots and squeeze into a bowl. Roasted Shallot “Ketchup”: Heat bacon drippings with vinegar and mustard in saucepan. Heat, stirring until bubbling. Add roasted shallots, and mix. Transfer mixture to food processor. Process, drizzling truffle oil into the mix. Process until smooth. Aioli: Squeeze garlic cloves from skins. Put mayonnaise, mustard and garlic in a food processor and pulse to incorporate. Preheat barbeque. Coals are ready when lightly ashed over. Burgers: Mix sirloin with Duxelles and divide into 6 equal portions. Remove Foie gras mousse from freezer and form patties around a chilled disk in each center. Place patties on a piece of foil on the barbeque grill, to catch the drippings and prevent flare ups. Drizzle with Worcestershire sauce and flip. Cover and cook 6 minutes. Remove cover and drizzle with more sauce. Flip burgers, replacing cover, and cook an additional 6 minutes. Remove burgers from grill, and let rest while buns are assembled. Rolls: Preheat broiler. Slice rolls, if needed. Brush or drizzle generously with black truffle oil. Broil until well toasted, watching carefully to make sure they don’t burn. Spread bottom side of roll with Shallot ketchup. Top with watercress. Place Win-Some Waterloo Burger next, and top with 3 pieces of bacon. Spread top with aioli, and place above all other stacked ingredients. Serves 6. Bon Appétit!