Truffle Burger Recipe

Render bacon

In a medium skillet over medium heat, add diced bacon and cook, stirring occasionally, until fat is rendered and pieces are browned but not fully crisp, about 8–10 minutes.

Sauté aromatics

Using a slotted spoon, transfer most of the bacon pieces to a bowl leaving about 2 tablespoons of bacon fat in the skillet. Add the chopped onion and cook over medium-low heat until soft and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze & simmer

Return reserved bacon to the skillet. Add brown sugar, maple syrup, soy sauce, apple cider vinegar, freshly ground black pepper and 1/4 cup water. Stir to combine and scrape any browned bits from the pan. Bring to a low simmer, reduce heat to low and cook, stirring occasionally, until jam is thick and glossy, about 12–15 minutes.

Finish jam

If mixture seems too chunky, mash lightly with a fork or use an immersion blender for 5–10 seconds for a smoother texture. Taste and adjust seasoning—add a pinch more salt or 1/2 teaspoon vinegar if it needs brightness. Remove from heat and let cool slightly while you prepare the burgers. Makes about 1 cup.

In a small bowl, combine mayonnaise, minced garlic, lemon juice, truffle oil, salt and black pepper. Whisk until smooth. Taste and adjust with an extra 1/4 teaspoon truffle oil or lemon juice if desired. Refrigerate until ready to assemble. Makes about 1/2 cup.

Form patties

Divide the 1 lb ground chuck into four equal portions (about 4 oz each). Gently form into 3/4-inch thick patties, slightly wider than the buns, making a shallow dimple in the center of each patty with your thumb to prevent doming while cooking. Season both sides with salt and freshly ground black pepper.

Cook patties

Heat a cast-iron skillet or grill pan over medium-high heat until hot. Add a light swipe of neutral oil if pan is dry. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 60–90 seconds of cooking, place a slice of aged cheddar on each patty and cover loosely with a lid to melt.

Toast buns

While patties rest for 2–3 minutes after cooking, butter the cut sides of the brioche buns. In a clean skillet over medium heat, toast buttered buns cut-side down until golden and slightly crisp, about 1–2 minutes.

Assemble burgers

Spread about 1 tablespoon of truffle aioli on the bottom half of each toasted bun. Add a small handful (about 1/2 cup) of arugula, then place the cheddar-topped patty on top. Spoon 2–3 tablespoons of warm bacon jam over each patty (adjust to taste). Finish with a light smear (about 1 teaspoon) of aioli on the top bun if desired, then close the burger.

Serve

Serve immediately while hot. Recommend serving with fries or a simple salad. Leftover bacon jam keeps in the refrigerator for up to 1 week; aioli for up to 3 days.