Garlic Truffle Burgers Recipe

garlic truffle burger with Swiss cheese mushrooms and truffle aioli

Course: Main Course, Main Dish

Cuisine: American

Keyword: gourmet burgers, Truffle Burger

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 1007kcal

Author: Chef Jessica Formicola

This garlic truffle burger is stacked with juicy beef, Swiss cheese, buttery mushrooms, brioche buns, and creamy truffle aioli for an easy gourmet burger at home.

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Ingredients

1 ½ pounds ground beef , preferably 80/20
1 teaspoon fine sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons butter
2 cups cremini or shiitake mushrooms , sliced
1/4 teaspoon ground black pepper
8 slices Swiss cheese
4 brioche hamburger rolls
1 cup truffle aioli , made ahead

Instructions

In a large bowl, gently combine the 1 ½ pounds ground beef, 1 teaspoon fine sea salt, ½ teaspoon garlic powder ½ teaspoon onion powder. Divide the beef into 4 equal portions and shape into patties slightly wider than the buns. Press a shallow indent into the center of each patty to help prevent puffing as they cook.
In a large frying pan, melt the 2 tablespoons butter over medium heat. Add the sliced 2 cups cremini or shiitake mushrooms and season with 1/4 teaspoon ground black pepper. Cook until the mushrooms reduce in size by about 25% and are soft, but still hold their shape and texture, about 8 minutes. Set aside.
Preheat the grill to medium-high heat and oil the grates.
Cook the patties over indirect heat until they reach your desired level of doneness. For best results, use an instant-read thermometer. Cook burgers to your desired level of doneness using an instant-read thermometer inserted into the thickest part of the patty. For beef burgers, cook to 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done. Keep in mind that burgers will continue to rise a few degrees as they rest, so pull them just before they hit your target temperature.
Top each patty with 2 slices of Swiss cheese. Close the grill lid for about 1 minute. The cheese may not fully melt right away, but it will continue to soften from the residual heat.
Remove the burgers from the grill and let them rest for 5 minutes.
Place one burger patty on each brioche roll. Evenly divide the 1 cup truffle aioli and cooked mushrooms among the burgers. Add the top buns and serve.
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Notes

Storage: Burgers are a hard thing to reheat after being assembled, so I highly encourage you to finish the meal. But should you have leftovers of this garlic truffle burger, store the burgers separately in an airtight container in the refrigerator and off the bun.

Freezing: You can store uncooked burgers in the freezer for up to three months as long as they are wrapped with plastic wrap or packaged correctly.

Nutrition