Truffle Burgers with Balsamic-Glazed Mushrooms and Onion-Bacon Compote

Lisa Bonarrigo
Updated

By Cooking and Beer

Each and every component of these truffle burgers is important. From the lightly toasted brioche bun to the truffle-scented mayo, it's everything you crave in a summer grilling recipe. Burger patties are made from 80/20 ground beef, truffle oil and salt and black pepper. Pretty simple right? They are grilled to a charred perfection and then topped with all kinds of deliciousness. Mushrooms that have been glazed in a balsamic reduction, a bacon and onion mixture that is so caramelized and "buttery" that you could eat it with a spoon, and the cheese...oh my, that glorious and velvety cheese.

Check out photos of the Truffle Burgers with Balsamic-Glazed Mushrooms and Onion-Bacon Compote:


I don't know about you guys, but unless we are in extreme circumstances I can not have a burger without cheese; and today we are celebrating 100% real, natural and nutritious slices of Sargento swiss cheese. This cheese makes these burgers, you guys. It provides the creamy blanket of melty goodness that you crave with a summer cheeseburger. This cheese highlights all of that umami flavor going on from the mushrooms and truffle oil and in reality brings the whole dish together. These truffle burgers topped with Sargento swiss cheese are the perfect way to amp up those summer barbecues.

Do my a favor and give these truffle burgers a go soon! They are a gourmet twist that everyone will love! Pair them with a smoked porter or stout. I love porters with swiss cheese and they really highlight the flavor of the mushrooms and balsamic vinegar. I hope you enjoy! Have a wonderful day everyone! xo

Ingredients:
Truffle Aioli
1/2 cup mayo
2 tablespoons sour cream
1 teaspoon truffle oil
1/2 teaspoon garlic powder
salt and black pepper

Onion-Bacon Compote
8 strips of bacon, chopped
2 large yellow onions, diced
salt and black pepper

Balsamic-Glazed Mushrooms
2 tablespoons unsalted butter
8 ounces sliced baby bella mushrooms
salt and black pepper
2 tablespoons balsamic vinegar

Truffle Burgers
1 pound ground beef (80/20 preferably)
1 tablespoons truffle oil
salt and black pepper
8 slices Sargento Swiss Natural Cheese Slices
4 brioche rolls, lightly toasted
1 cup fresh arugula

Directions:

  1. In a small bowl, whisk together the mayo, sour cream, truffle oil, garlic powder and a dash of salt an black pepper until smooth and creamy. Cover and refrigerate until you are ready to serve.

  2. In a large sauté pan set over medium heat, add the bacon. Cook until crispy, about 5-6 minutes and then remove from the pan with a slotted spoon thus leaving the bacon fat behind. Transfer the bacon to a plate that has been lined with a paper towel. Leaving the burner on, add the onion to the pan with the bacon fat. Cover and cook until the onion has caramelized, stirring occasionally, about 10-15 minutes. Stir in the bacon and adjust seasoning to taste. Remove from heat and set aside.

  3. Melt 2 tablespoons of unsalted butter in a non-stick skillet over medium heat. Add the mushrooms and cook until tender and brown, about 6 minutes. Season with salt and black pepper. Stir in the balsamic vinegar and cook until the vinegar has mostly cooked out and the mushrooms are coated. Remove from heat and set aside.

  4. Preheat a grill or grill pan over medium to medium high heat. In a large bowl, combine the ground beef, truffle oil and a dash of salt and black pepper. Mix with a heavy wooden spoon or clean hands until the mixture comes together. Form the beef into 4 equal-sized patties.

  5. Spray the grill or grill pan with a non-stick canola oil spray and place the patties directly on the heat. Cook for about 3-4 minutes on each side for medium rare (adjust timing based on how well done you want your burgers). Add 2 slices of Sargento Swiss Cheese on top of each burger when there is 1 minute left of cooking time. Once the cheese has melted remove from heat and let the burgers rest for a couple of minutes.

  6. Assemble your truffle burgers by layering truffle aioli, fresh arugula, balsamic-glazed mushrooms, onion-bacon compote and the burger patties on 4 toasted brioche buns.

  7. Serve immediately and enjoy!


For the full post, visit Cooking and Beer.

Compensation for this post was provided by Sargento Foods via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Sargento Foods or AOL.

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