I am out of fresh truffles now. Boo. But my truffled beef sliders at last night's dinner were a hit. You can read about how I got my hands on some black truffles, here: Truffles, Whole Fish, & Barolo.
When some friends and I decided to swap ground beef recipes at a dinner party, I asked my boys what we should make. We talked about spaghetti and meatballs. We looked for recipes from different continents and talked about some dishes we could make from the Middle Eat using ground beef.
But, in the end, they were swayed by an episode of The Great Food Truck Race when Spencer on the Go made truffle burgers. Luckily I had enough truffle left to add about 1 T to our caramelized onions and to add one or two oil-slicked slice to the top of each burger. I added even more truffle goodness with a splash of truffle olive oil and we melted some truffle gouda on top of the burgers. Super yum!
Ingredients serves 8
- 2 C thinly sliced white onion
- 2 C sliced mushrooms (I used 1 C shiitake and 1 C brown crimini)
- 1 T minced fresh black truffle
- 16 thin slices of fresh truffle (that's 2 pieces to garnish each burger)
- 1 T butter
- 1 T + 1 t olive oil, separated
- 1/4 C red wine (I used leftover Merlot)
- 1 t black truffle oil
- 2 pounds ground beef (prefer organic, grass-fed)
- 1 T umami paste*
- 1 egg
- 1/2 C breadcrumbs (I used gluten-free panko)
- 2 T shredded pecorino cheese
- freshly ground pepper
- mini buns (I used pretzel buns and gluten-free buns)
- truffle gouda cheese
*I found this at Trader Joe's and couldn't resist. Feel free to substitute miso paste or something else that's a concentrated savory flavor
Preheat oven to 375 degrees F.
Place thin slices of truffle in a prep bowl and add 1 t olive oil. The truffle slices should be mostly submerge. Move truffles around as needed.
In a large mixing bowl, place the ground beef, umami paste, egg, breadcrumbs, and shredded cheese. Crack in some fresh black pepper. Blend the mixture well by hand and set aside.
In a large, flat pan, melt 1 T butter in 1 T olive oil. Add the onions and fresh black truffle. Cook until the onions turn translucent and begin to caramelize. Stir in the mushrooms. Cook until everything is softened and beginning to caramelize. Pour in the red wine to deglaze the pan, stirring to incorporate any of pieces that might be sticking to the bottom. Simmer until all of the liquid is absorbed. Stir in black truffle oil. Take out 1/4 C of the mixture and set the rest aside for topping the burgers.
Use a kitchen scale or simply divide meat into eight equal portions. Form them into patties that are slightly larger than the diameter of your slider buns. Press an indentation in the top of the patty and place it on a parchement-lined or silicone mat-lined baking sheet.
Place them in the 375 degree oven for 30 minutes. In the meantime, slice open the buns and slice the cheese.
Place the buns on a baking sheet and place one or two slices of cheese on the bottom part. Once the burgers are done, place a burger on each bun and add another slice or two of cheese on top of the bun. Return the burgers to the oven.
Bake until the cheese is nice melted on the top of the burger, approximately 2 minutes.
To serve, place the burger on individual plates. Add a heap of the caramelized onion mixture. Top with one or two slices of oil-soaked truffle. Serve immediately.