Truffled Brie Burgers from The Cheese Life

For the patties

Makes 2 x 175g (6oz) patties

340g (11.oz) beef mince (ground beef) – fat content should be at least 20 per cent

Salt and pepper

For the truffle mayo

Makes 550ml (1¼ pint)

1 egg yolk

1 1/2 teaspoons wholegrain mustard

1 1/2 teaspoons white wine vinegar

Juice of 1/4 lemon, or more to taste

2 teaspoons truffle paste (we use minced black truffles from Truffle Hunter), or more to taste

100ml (3.fl oz) truffle oil (we use Truffle Hunter’s White Truffle Oil)

400ml (14fl oz) vegetable oil

Salt

For the caramelized onions

50ml (2fl oz) olive oil

2 large yellow onions, thinly sliced

Salt

For the burgers

Vegetable oil, for greasing

2 burger buns

25g (1oz) salted butter, melted

140g (5oz) Brie cheese, cut into thin slices

50g (1.oz) Bacon jam (see page 169 of The Cheese Life)

Salt and pepper

To make the patties

Mix the beef and seasoning together in a bowl. Split the mixture into two and shape into balls. Then flatten with the palm of your hand until 3cm (1-inch) thick. Place on a plate, cover with cling film (plastic wrap) and refrigerate for 30 minutes before cooking. Season the outsides just before cooking.

To make the truffle mayo

TIP: Make sure all the ingredients are at room temperature.

Place all the ingredients, apart from the two oils and salt, in the bowl of a food processor or blender and blend together. Combine the truffle and veg oil in a jug and drizzle the mixture very slowly into the mixture as the food processor is running. If you rush this step, you risk splitting the mayonnaise.

You’re looking for a thick and creamy texture. If it’s too stiff, add a few teaspoons of water to loosen. Add salt, more lemon juice and/or truffle paste according to your taste.

Keep in an airtight container in the refrigerator for up to 5 days.

To make the caramelized onions

Add the oil to a wide-based pan over a medium–high heat. Add the onions, then turn the heat down to low and cook, stirring regularly, for about 30 minutes, until brown and caramelized. Remove the pan from the heat.

To make the burgers

Add a little oil to a heavy-bottomed frying pan and heat over a high heat until very hot.

Add the patties to the pan and cook for around 5–6 minutes on each side for medium and 8–9 minutes on each side for well done (see tips).

While they’re cooking, slice your buns in half and give them a good brush of melted butter on the cut side. Add them, cut side down, to a second frying pan over a medium heat for 3-5 minutes to toast them.

Once you’ve cooked the burgers on both sides, add the Brie on top of them. Add a splash of water to the pan and then quickly cover with a lid so the steam melts the cheese.

When the buns are ready, remove them from the heat and spread the bottom buns with bacon jam. Then add a generous dollop of truffle mayonnaise to the top and bottoms of each bun.

When the cheese has melted and the burgers are cooked, get them out of the pan and place one on the base of each bun.

Return the pan to a medium heat; leave any remaining fat and juice from the burgers, as this will all add flavour. Add the caramelized onions and gently heat for 2–3 minutes while the burgers rest.

Add the caramelized onions to the top of the burgers and finish with the top of the buns.

Now tuck in and get messy. Plenty of kitchen roll is a must!