Truffle Burger

Ingredients

For the glaze: 

1 1/2 cups tawny port

2 tablespoons white truffle oil, plus more to taste

1/8 teaspoon truffle salt

Pinch of sugar

For the aioli:

1/2 cup high-quality mayonnaise

1 tablespoon white truffle oil, plus more to taste

1 small clove garlic, minced

2 tablespoons fresh lemon juice

For the burgers:

Vegetable oil, for brushing

1 1/2 pounds coarsely ground beef (ask your butcher for a blend of top round and brisket, if possible)

4 slices Il Boschetto al Tartufo or other truffle cheese

4 brioche or Portuguese buns, split

Unsalted butter, melted, for brushing

Directions

Make the glaze: Bring the port to a simmer in a small saucepan over medium-high heat. Cook until slightly reduced and syrupy, about 10 minutes. Remove from the heat and whisk in the truffle oil, truffle salt and sugar; add more truffle oil to taste. Let cool slightly.

Make the aioli: Whisk the mayonnaise, truffle oil, garlic and lemon juice in a small bowl; add more truffle oil to taste. Set aside.

Cook the burgers: Preheat a cast-iron or other heavy-bottomed skillet over high heat. Lightly brush the skillet with vegetable oil. Form the beef into four 3/4-inch-thick patties, 4 inches each. Cook until the bottoms are seared, 4 to 5 minutes. Flip and cook about 4 more minutes for medium. Top each burger with a slice of cheese and let melt, about 1 more minute; remove to a plate. Brush the cut sides of the buns with melted butter and toast in the skillet, 30 seconds to 1 minute.

Spread the aioli on the bottom buns; top with the burgers. Whisk the glaze and drizzle over the burgers; cover with the top buns.

Photograph by Steve Giralt

Courtesy of Food Network Magazine