Wine Varietal: Pinot Noir
This summer was the first time I ever purchased truffle butter. A local specialty foods store had white truffle butter on sale so I decided to buy it, not knowing what I would use the butter for. I thought I would make some fancy dinner for my anniversary with it but that never happened.Instead I made the best cheese steak ever created with white truffle butter! It was awesome! So when I found out about the contest I just converted my awesome white truffle cheese steak into my awesome white truffle bacon cheeseburger. Since I spent so much money on the butter I had to get my moneyâ€™s so I used it in every aspect of the burger.
Caramelized Onion Aioli
1 large Vidalia onion
1 tablespoons extra-virgin olive oil
1 tablespoons unsalted butter
1 sprig fresh thyme
1 tablespoons white balsamic vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground pepper
1 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon Worcester sauce
3 garlic cloves, minced
White Truffle Barbecue Sauce
2 tablespoons white truffle butter
1/2 cup chopped onions
1 cup ketchup
1/2 cup water
1/4 cup apple cider vinegar
1/3 cup brown sugar
2 teaspoons Worcester sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1 tablespoon fresh lemon juice
White Truffle Mushroom Ragout
12 slices thick-cut bacon
1 pound crimini mushrooms, cleaned and sliced
1/3 cup chopped shallot
4 tablespoons truffle butter
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 tablespoon chopped fresh thyme
1/2 cup white wine
2 tablespoons white balsamic vinegar
2/3 cup heavy cream
2 1/4 pounds ground chuck (80/20)
1 teaspoon Kosher salt
1 teaspoon coarse ground pepper
4 tablespoons white truffle butter, melted and cooled
1/4 pound sliced smoked Gouda
6 brioche hamburger buns
6 tablespoons white truffle butter, softened
1 1/2 cups arugula
6 slices yellow tomato, cut into Â¼-inch thick slices
To make the aioli, peel the onion, cut in half and slice each half. Heat the oil and butter in a skillet over medium heat. Add the onions and thyme and cook until tender, about 10 minutes, stirring occasionally. Reduce the heat to medium-low and continue cooking until the onions are caramelized and golden brown, 20 to 25 minutes, stirring occasionally. Stir in the vinegar, salt, and pepper and cook for 2 additional minutes, scraping the brown bits from the pan. Cool the onions completely before adding to aioli.
Combine the caramelized onions, mayonnaise, sour cream, mustard, Worchester sauce and garlic in a food processor. Season with salt and pepper, if necessary. Transfer aioli to a small bowl and cover with plastic wrap. Refrigerate for at least 30 minutes.
To make the barbecue sauce, heat the truffle butter in a small saucepan over medium heat until melted. Add the onions and cook until tender, about 5 minutes, stirring occasionally. Add the remaining barbecue sauce ingredients and cook, uncovered, until the sauce is thickened, about 20 minutes, stirring occasionally.
Cook the bacon in a large fire-proof skillet over medium heat until browned, about 15 to 20 minutes. Drain the bacon on a paper towel-lined plate. Cover the plate with aluminum foil to keep warm.
Drain the bacon fat from the skillet, reserving 2 tablespoons. Add the mushrooms and shallots to the skillet with the bacon fat. Cook until the mushrooms are browned, 5 to 8 minutes, stirring occasionally. Add the truffle butter, salt, pepper, and thyme. Remove the skillet from the heat and add the wine and vinegar. Return the skillet to heat and cook until the wine is reduced. Stir in the heavy cream and simmer 5 minutes. Remove from the heat and keep warm.
To make the patties, combine the chuck, salt, pepper and truffle butter in a large bowl. Divide the meat into six portions and shape into patties, handling the meat as little as possible so it won’t become dense and tough. Press an indentation with your thumb in the middle of each patty. Set the patties aside until ready to grill.
Heat a gas grill to medium-high heat. Rub the grill with an oiled towel to prevent sticking. Place the patties on the grill and cook to preferred doneness, 3 to 5 minutes on each side for medium rare (5 to 7 minutes for medium). Top each patty with the mushroom ragout, then the cheese, cover and cook one minute longer. Place the burgers on a serving plate. Toast the buns, cut side down, on the outer edge of the grill for a few seconds to lightly toast. Spread truffle butter on the cut side of the warm buns.
To assemble the burgers, spread the aioli on the cut sides of the bun bottoms. Top with arugula and tomato. Season tomato with salt and pepper. Place a patty on each tomato then two strips of bacon on each patty. Spoon barbecue sauce on the cut side of the bun tops. Place the bun tops on the burgers.