Makes: Around 30 (4oz) burgers
Prep Time: 15 mins Plus overnight pickling (can do in 1hr if in a pinch)
Cook time: 15 mins
Things you need:
Burger Blend:
1.3kg boneless short rib
1.7 kg Top sirloin
600g beef fat trim from strip loin.
Mushroom Duxelles:
200g mushrooms cleaned and finely chopped
Half small onion finely diced
2 sprigs fresh thyme finely chopped
1 clove garlic
2 tablespoons olive oil
25g butter
Truffle oil to taste
Seasoning to taste
Truffle mayo:
1-2 tbs mayo
2 tbs mushroom duxelles
Potato Rolls:
See previous video for recipe
Burger pickle :
3 small cucumbers finely sliced
1 tsp fennel seed
1 tsp coriander seed
1 cup water
1/2 cup distilled vinegar
/2 cup apple cider vinegar
1 tbs sugar
2 tbs salt
Sprig of thyme
Few slices of lemon peel
Steps:
Cut and grind beef as per video instructions to make burgers. Make sure all equipment is super cold from the freezer. Work in batches and keep the rest in the fridge. Portion burgers into 4 oz patties. Freeze as per instructions and store in ziplock bags in the freezer until needed. Set aside 2 patties for our burger.
Make pickles as per video. Set aside ideally overnight. 1hr in a pinch will do.
Sweat down onions and garlic in the butter for 1-2 mins then add mushrooms and cook as per video instructions. Adding truffle oil to taste. Season set aside flat on a tray in the fridge, once mixture has cooked and reduced as per video instructions. Add 2tbs of the duxelles to mayo once cooled and season to taste. Set aside.
Toast buns in the duxelles pan to get all the flavor.
Cook your burgers as per video and when you flip them add a spoonful of the mushroom duxelles onto each patty. Top with mozzarella cheese. Put on a lid and leave it for 30 seconds to 1 min. Let the burgers rest for up to 1 min. Total cooking time is anywhere from 4-7 mins or to your liking.
Assemble burger with truffle mayo on each bun. Then the patties topped with cheese, pickles and then the top bun. Get a bib as this one is gonna be juicy!! Enjoy.
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