The burger that earns a glass of red. Two thin patties smashed hard so the edges go lacy, Swiss melted over each one, mushrooms cooked down until they are dark and sweet, then truffle chilli crunch spooned over the top. The truffle sits in the crunch as small minced bits, so it turns up in the bite rather than sitting on the plate looking expensive.
30 minutes. Serves 2.
Ingredients
- 400g beef mince, 20% fat, rolled into 4 loose balls
- 250g mushrooms, sliced. Swiss browns or field, whatever is good
- 4 slices Swiss cheese
- 2 milk buns or brioche buns
- 2 tbsp Plateit Truffle Chilli Crunch
- A handful of rocket
- 3 tbsp mayonnaise, 1 small garlic clove, squeeze of lemon
- Butter, salt, pepper
Method
- Grate the garlic into the mayonnaise, add lemon and salt. Leave it to sit while you cook.
- Sauteed mushrooms: butter in a hot pan, mushrooms in one layer, and do not touch them for two minutes. Salt at the end, not the start, or they steam.
- Screaming hot pan. Put a ball of mince down and smash it flat with a spatula. 90 seconds, flip, Swiss on top, 30 seconds more. Repeat for all four.
- Toast the buns cut side down in the beef fat.
- Build: aioli on the base, rocket, patty, mushrooms, second patty, then the truffle chilli crunch over the top. Lid on.
Tip: Rocket under the patty, not on top. It wilts where it sits and stops the base going soggy.
Tip: Do not stir the crunch into the aioli. You want it in one layer on top so the truffle and the crisp bits stay distinct.
