Black Truffle Mushroom Burger
Recipe Courtesy of Chef Carlo Cavallo

4/6/2013

2 Tablespoons of Olive oil
1 pound Harris Ranch Ground beef
2 tablespoons chopped shallots
1 cup of sliced shitake mushrooms
1/4 cup of white wine
1/4 teaspoon coarse Sea salt
1/4 teaspoon Black pepper
4 organic hamburger buns (I prefer Ciabatta buns)
3 Tablespoons of Dijon Mustard
6 ounces sliced Vella Mezzo Secco cheese
6 Tablespoons of Mayonnaise
4 Tablespoons of Tartufato (Black truffle paste)
1 Bunch Baby arugula

Preheat a Grill to High

Heat 1 tablespoon oil in heavy medium skillet over medium- low heat. Add shallots, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Add the Shitake mushrooms, Increase the heat to medium-high and add the white wine. Continue to stir until all the wine has evaporated and remove from heat.

In a small bowl mix the Mayonnaise and the Tartufato. Set aside

Open buns and arrange, cut side up, on sheet pan (toast lightly on the grille or in a oven.) Slather both sides of the buns with truffle mayo mix

Gently mix meat with Dijon mustard. Shape into four 1/2-inch-thick patties. Sprinkle burgers with salt and pepper. Cook until well browned, about 2 minutes per side for medium-rare.(preferable on a grille). Top the burgers with the wild mushrooms and Vella Jack. Place hamburger on Buns and top with baby arugula and serve.

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