A fantastic burger recipe that’s far from the norm

Brie and truffle burger with mushrooms (Photo: Christina Conte)

Brie and Truffle Burger with Mushrooms, Arugula and Crème Fraîche (Makes 4 burgers)

Ingredients Instructions
  • 4 ounces crème fraîche
  • 1/2 tsp truffle zest
  • 1 1/2 lb organic, grass fed beef mince
  • 2 1/2 Tbsp truffle oil (plus more for brushing the buns)
  • 8 oz Crimini mushrooms (or your choice of mushrooms)
  • Salt and pepper
  • 6 oz good quality brie, cut into slice for the top of the burger
  • Rocket leaves
  • 4 ciabatta rolls, sliced in half
  • Combine the crème fraîche and truffle zest and a pinch of salt. Mix well and put in fridge, covered.
  • Divide the meat into three equal parts and shape into burgers. Press an indentation into the middle to keep the meat from shrinking, and set aside (at room temperature).
  • Sauté the mushrooms in the truffle oil over medium heat until just cooked. Season with salt and pepper and remove from heat
  • Cook the burgers as desired, on a bbq grill or inside grill.
  • While the burgers are cooking, lightly brush the ciabatta rolls with some truffle oil. Place cut side down on the grill to heat.
  • When burgers are ready, assemble the sandwich. Spread some truffle crème fraîche on the bottom bun. Place the burger on top, then top with slices of brie.
  • Next, top with some sauteèd mushrooms, then add the arugula.
  • Finally, top with the second half of the ciabatta roll and use a long sandwich pick to secure.

Recipe © Christina Conte | https://www.christinascucina.com/brie-and-truffle-burger-with-mushrooms-arugula-and-creme-fraiche/