For 6 big burger patties
- 960 g
- minced beef meat
- 120 g
- creme fraîche
- 1 - 2 tsps.
- truffle oil
- salt, pepper
Season the minced meat with salt and pepper (and if available fresh truffle) and fold it in. Then mix creme fraîche with truffle oil, some salt and pepper and preheat the oven.
Fill the patty press with 100 g minced meat and form the lower patty part. Now, fill it to the brim with the crème fraiche truffle mixture.
Fill the big patty press with 60 g minced meat and press it over the lower part. If necessary, smooth out the edges.
Now, sear the patties in a hot pan and finish the cooking by 150° C for 10 minutes in the oven.