Ingredients
For the truffle mayo:
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Sherry Vinegar 20 ml
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Truffle 10 g
For the caramelised onion:
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Onions 1 kg
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Unsalted butter 150 g
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Vegetable oil 50 ml
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Sea salt 1 g
For the burger:
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Chuck steak 900 g
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Sea salt 2 g
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Beef fat 300 g
For assembly:
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Taleggio Cheese 250 g
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Hamburger buns 10 pc
Preparation
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For the truffle mayo:
- In a large bowl add all the ingredients and mix all the ingredients thoroughly .
- Chill until required.
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For the caramelised onion:
- Peel and slice the onions thinly.
- Cook the onions in a heavy bottomed pan on a medium heat
- Add a touch of vegetable oil andhalf of the unsalted butter, wait until melted
- Add the onions and season with salt to sweat
- Keep moving the onions until they start to colour and stick to the pan
- Add the remaining 100g of butter and continue until the onions are dark and glossy
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For the burger:
- Get your butcher to mince both the fat and the meat together in a medium grind, passed through twice, thenshape into 150g patties.
- Get a frying pan hot then season each side of the burgers generously with salt and place in the pan.
- Cook for 4 minutes on one side ensuring it has a nice brown crust on.
- Flip over and do the same to the other side and continue to cook for a further 4 minutes.
- Once there is a nice crust on both sides flip every 20 seconds to ensure its evenly cooked.
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For assembly:
- Whilst the burgers are still in the pan, place a nice slice (or two) of tallegio cheese
- Then add the hot caramelised onions, this should help melt the tallegio cheese on both sides
- Place the burgers down on the bottom half of bun (ideally toasted), on the other half put a generous dollop of the truffle mayo and place on top of the burger
