Burger with stuffed truffle patty
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Description
Burgers are not for gourmets? You thought wrong! With this burger, we prove you wrong. In addition to the truffle-filled beef patties, fried mushrooms will delight your palate. Champagne or sparkling wine is of course a must and rounds off the mayonnaise. A nice glass of champagne, by the way, is just the right drop to go with this festive burger. This burger doesn't disappoint when it comes to the choice of cheese either: here you use French Gruyere. The buns are not simple wheat rolls. You work in fine potato pieces that harmonise perfectly with truffles and mushrooms. This is what a real gourmet burger sounds like!
Zutaten für
For the buns
420
g
wheat flour
180
ml
water, lukewarm
20
g
yeast, fresh
60
g
potato, finely chopped
2
egg yolks
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
3
Tablespoon(s)
oil
2
Tablespoon(s)
milk
For the stuffed truffle patties
960
g
minced beef
120
g
creme fraîche
1
Teaspoon(s)
truffle oil
salt, pepper to taste
For the braised champignons
300
g
mushrooms
1
onion
2
Tablespoon(s)
butter
salt, pepper to taste
For the champagne mayonnaise
1
egg yolk
30
ml
champagne
0.5
Teaspoon(s)
salt
1
Teaspoon(s)
mustard
1
Pinch(es)
sugar
1
Pinch(es)
pepper
1
Splash(es)
lemon
1
Splash(es)
Tabasco
350
ml
rapeseed oil
For the garnish
6
romaine lettuce leaves
6
Slice(s)
Gruyere
2
tomatoes
Preparation
Note
This recipe is designed for 6 large burgers, made with the Flexiform Burger Bun L. For burgers in size M or S, all ingredients - except for the buns - can be converted from 6 to 4 portions to obtain the correct portion size of 6 medium or 12 small burgers. For the buns, we recommend using the respective burger bun recipe for sizes M or S from our recipe world.
Bake the buns
1
Put the flour in a mixing bowl, form a hollow and crumble the yeast into it.
2
Add the sugar and water and leave to stand for about 15 minutes.
3
Add salt and most of the potato cubes and knead into a dough. Meanwhile, add the egg yolk and half the oil bit by bit and knead into a smooth dough.
4
Leave the dough to rise, covered, for 60 minutes.
5
Knead the risen dough well once and then form small balls of dough weighing about 100 g each.
6
Flatten the dough balls slightly, place them in the mould, brush with oil and cover with foil. Leave to rise again for 60 minutes. Preheat the oven to 200°C convection oven.
7
Brush with milk and sprinkle with the remaining potato cubes and bake in the preheated oven for 15 minutes.
Prepare the stuffed patties
1
Season the minced beef with salt, pepper and fresh truffle (if using) and mix well.
2
Season the crème fraîche with truffle oil, a little salt and pepper.
3
Fill burger patties with 100 g minced meat, form the burger patty base and fill with truffle crème fraîche.
4
Fill the large burger mould with 60 g minced meat and press onto the bottom part. Press the edges a little if necessary and smooth out.
5
Sear the patties in a hot pan and finish cooking in the oven at (150°C/10 minutes). Adjust cooking time to taste if necessary.
Braise the mushrooms
1
Finely dice the onions and sauté in the butter until translucent.
2
Cut the mushrooms into quarters and add to the pan.
3
Season lightly with salt and pepper. The salt makes the mushrooms retain some liquid.
4
Saute the mushrooms over low to medium heat until the liquid almost completely evaporates.
5
Season to taste with salt and pepper.
Prepare the champagne mayonnaise
1
Tip: This mayonnaise is made with raw egg yolks. If available, use pasteurised egg yolks, otherwise use ONLY FRESH organic eggs. The mayonnaise must only be used on the day it is made!
2
Put the egg yolk, mustard, champagne (or sparkling wine) and the remaining liquids (no fat/oil) into the chopper or a bowl and mix.
3
When the egg and liquid mixture is well blended, add a small amount of rapeseed oil and whisk. Then keep adding a small amount of rapeseed oil (tablespoon by tablespoon) and keep whisking well. No greasy spots should form on the surface.
4
As the amount of oil increases, a consistency similar to a salad dressing should slowly develop and finally a mayonnaise should be formed. The consistency of the mayonnaise can be adjusted by the amount of oil or liquid. Once the desired consistency has been reached, season the mayonnaise with salt, pepper, lemon and Tabasco (if this has not already been added at the beginning).
Prepare the garnish
1
Wash and dry the lettuce thoroughly.
2
Finely slice the tomatoes.
Serve the burgers
1
Halve the burger buns and lightly toast the cut surfaces.
2
Spread both halves of the bun with a little champagne mayonnaise and place some lettuce and a stuffed beef truffle patty on the underside of each.
3
Place a slice of cheese on top of the patties and arrange the roasted mushrooms and tomato slices on top of the cheese and place the top of the bun on top of the burger.
Zutaten für
For the buns
420
g
wheat flour
180
ml
water, lukewarm
20
g
yeast, fresh
60
g
potato, finely chopped
2
egg yolks
1
Teaspoon(s)
sugar
2
Teaspoon(s)
salt
3
Tablespoon(s)
oil
2
Tablespoon(s)
milk
For the stuffed truffle patties
960
g
minced beef
120
g
creme fraîche
1
Teaspoon(s)
truffle oil
salt, pepper to taste
For the braised champignons
300
g
mushrooms
1
onion
2
Tablespoon(s)
butter
salt, pepper to taste
For the champagne mayonnaise
1
egg yolk
30
ml
champagne
0.5
Teaspoon(s)
salt
1
Teaspoon(s)
mustard
1
Pinch(es)
sugar
1
Pinch(es)
pepper
1
Splash(es)
lemon
1
Splash(es)
Tabasco
350
ml
rapeseed oil
For the garnish
6
romaine lettuce leaves
6
Slice(s)
Gruyere
2
tomatoes
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