Skip to main content

Truffled Beef Sliders #SundayFunday


Today the Sunday Funday group is sharing burger recipes. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. 

And, for this event, Mayuri is hosting. She invited us to celebrate National Hamburger Month with her. Here's the line-up of our burgers from the #SundayFunday bloggers...

Our Hamburger Parade

For years I have been taking part in an event called #BurgerMonth. In 2014, I shared a Bulgogi-Spiced Burger with Homemade Kimchi. In 2015, I found inspiration in the sea and made a hand-chopped salmon burger with cuttlefish buns. And last year, I went for an Indian-inspired burger and served a mixed lamb-beef patty: Kheema Aloo Burger with Fresh Mango Chutney...all photographed above. 


Recently I made Aussie Burgers with the Lot which are over-the-top burgers with barbeque sauce, eggs, bacon, pineapple, beets, and cheddar cheese. But I have also shared Moruno-Spiced Burgers, Teriyaki Sauce-Swabbed Venison Burgers with Grilled Pineapple and Sesame Onions, Sticky Hoisin Duck Burgers, and 'You Feta Be Kidding Me' Burger.

Truffled Beef Sliders

I am out of fresh truffles now. Boo. But when we get them, we use them on everything. And these sliders were amazing!

Years ago 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 Tablespoon 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! And we have been making these for years and years.

Ingredients serves 8

  • 2 cups thinly sliced white onion
  • 2 cups sliced mushrooms (I used 1 cup shiitake and 1 cup brown crimini)
  • 1 Tablespoon minced fresh black truffle
  • 16 thin slices of fresh truffle (that's 2 pieces to garnish each burger)
  • 1 Tablespoon butter
  • 1 Tablespoon + 1 teaspoon olive oil, separated
  • 1/4 cup red wine (I used leftover Merlot)
  • 1 teaspoon black truffle oil
  • 2 pounds ground beef (prefer organic, grass-fed)
  • 1 egg
  • 1/2 cup breadcrumbs
  • 2 Tablespoons shredded pecorino cheese
  • freshly ground pepper
  • mini buns (I used pretzel buns and gluten-free buns)
  • truffle gouda cheese




Procedure

Preheat oven to 375 degrees Fahrenheit.

Place thin slices of truffle in a prep bowl and add 1 teaspoon olive oil. The truffle slices should be mostly submerge. Move truffles around as needed.

In a large mixing bowl, place the ground beef, 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 Tablespoon butter in 1 Tablespoon 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 cup of the mixture and set the rest aside for topping the burgers.

Add the 1/4 cup mixture of the onions to the ground beef and mix in well.


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.

That's a wrap on the #SundayFunday burger event. We'll back next week sharing ideas for Mothers' Day brunch. Stay tuned!

Comments

  1. I don't think I have ever eaten a real live(?) truffle. I have had dishes with truffle oil. How lucky were you to get some?!

    ReplyDelete
  2. We adore truffles in our house. I've never purchased the real deal, we've only had the oil, salt, and infused everything else. So good.

    ReplyDelete
  3. This burger has so much umami in it with truffles, mushroom, onions, and wine. And my family loves pretzel buns too. This recipe is a winner, and I can't wait to try it.

    ReplyDelete
  4. Camilla, I have tried truffle oil but not actual truffle. Adding to your burgers wow... must be so flavourful.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P