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Linda Hill
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Burgers and Dads go together like peanut butter and jelly. Surprise pop with THIS tomorrow!

Goat Cheese, Arugula, Prosciutto and Truffle Aioli Topped Burger

Yield 4

Burger Meat
1 lb. chuck, ground
1 lb. short rib, ground
3 egg yolks
3 tbsp. Dijon mustard
2 tsp. cayenne pepper
1 tbsp. garlic powder
2 tbsp. kosher salt

Truffle Aioli
2 egg yolks
½ cup canola oil
½ cup olive oil
1 tbsp. chopped black truffles
1 lemon, juiced
2 tbsp. water
Salt and pepper to taste

Arugula
2 cups arugula, wild
1 lemon, juiced
1.5 tbsp. olive oil
Salt and pepper to taste

Garnish
8 slices prosciutto
8 tbsp. goat cheese
4 hamburger buns
2 tbsp. truffle butter

Method:
For burger: Combine all ingredients and weigh out into 7 oz. patties. Heat grill, season burgers with salt and pepper and cook until desired temperature.

For aioli: In a mixing bowl, whisk eggs until foamy, slowly stream in oils until thick and emulsified. Add lemon juice and truffles, if needed thin with water. Season with salt.

For arugula: Combine all ingredients.

For garnish: Cook the prosciutto in a pan until crispy and place on paper towels to drain.

To assemble: In a skillet, melt truffle butter, toast buns until golden. Spread truffle aioli on each side of the bread, and put burger patty on bottom bun. Top with 2 tbsp. goat cheese, 2 pieces prosciutto and a small handful of the arugula salad. Top with the other bun.
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