Truffle burger

Ingredients:

Glaze

• 1.5 tbsp. golden port
• 2 tbsp white truffle oil + more to taste
• 1/8 teaspoon truffle salt
• A pinch of sugar

Aioli

• 0.5 cup mayonnaise
• 1 tbsp white truffle oil + more to taste
• 1 small clove of garlic, crushed
• 2 tablespoons freshly squeezed lemon juice

Burgers

• Vegetable oil to grease the pan
• 0.7 kg coarsely ground beef
• 4 slices truffle cheese, such as Il Boschetto al Tartufo
• 4 brioches or Portuguese buns, cut in half horizontally
• Butter, melted, for greasing

Preparation:

1. Prepare the glaze:

   
   In a small saucepan over medium heat, bring the port to a simmer. Cook until it reduces slightly to a light syrup, about 10 minutes. Remove from the heat and stir in the truffle oil, truffle salt, and sugar; add more truffle oil to taste. Let cool slightly.

2. Prepare the aioli:

   
   In a small bowl, combine mayonnaise, truffle oil, garlic, and lemon juice; add more truffle oil to taste.

3. Prepare the burgers:

   
   Heat a cast-iron or other heavy-bottomed skillet over high heat. Lightly oil the skillet. Form the ground meat into four patties, each 2 cm thick and 10 cm in diameter. Fry until the patties are browned on the bottom, 4 to 5 minutes. Flip and cook for about 4 minutes more for medium-rare. Top each patty with a slice of cheese and let it melt, about 1 minute more; transfer to a plate. Brush the cut sides of the buns with melted butter and toast in the skillet for 30 seconds or up to 1 minute.
4. Spread aioli on the bottom halves of the buns; place a patty on top. Stir the glaze and pour it over the patties; top with the top halves of the buns.