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Truffle Umami Blast Burgers

Truffle Umami Blast Burgers

with Parmesan Frico, Potato Wedges, and Crisp Green Salad

Craft Burger
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Rated 3.6 / 4out of 1087 ratings
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This bodacious burger is the definition of “umami.” It’s positively bursting with sumptuous, savory flavors sure to knock any burger aficionado's socks off. All-beef patties are flecked with truffle zest, then seared to juicy perfection. On top, there’s a pile of buttery sautéed mushrooms, a shatteringly-crisp Parmesan frico, and luscious truffle cream. It’s all tucked into brioche buns and served with crispy potato wedges and a fresh green salad with pickled shallots on the side. Yeah, these are the type of burgers you may feel compelled to break out the fine china for.

Allergens:MilkWheatEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Shallot

1 unit

Lemon

12 ounce

Yukon Gold Potatoes

¼ cup

Parmesan Cheese

(ContainsMilk)

4 ounce

Button Mushrooms

1 unit

Beef Stock Concentrate

2 unit

Brioche Buns

(ContainsMilk, Wheat, Eggs)

10 ounce

Ground Beef

0.07 ounce

Truffle Zest

2 tablespoon

Mayonnaise

(ContainsEggs)

4 tablespoon

Sour Cream

(ContainsMilk)

2 ounce

Mixed Greens

Not included in your delivery

¼ teaspoon

Sugar

4 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4519 kJ
Calories1080 kcal
Fat65 g
Saturated Fat22 g
Carbohydrate78 g
Sugar17 g
Dietary Fiber9 g
Protein43 g
Cholesterol175 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Zester
Large Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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Pickle Shallot and Start Potatoes
Pickle Shallot and Start Potatoes
1

Preheat oven to 450 degrees. Wash and dry all produce. Peel and thinly slice shallot. Zest and quarter lemon. In a small bowl, combine half the shallot, juice from 2 lemon wedges, 2 TBSP hot water (¼ cup for 4 servings), and ¼ tsp sugar (½ tsp for 4). Cut potatoes into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 15 minutes.

Finish Potatoes and Make Frico
Finish Potatoes and Make Frico
2

Once potatoes have roasted 15 minutes, remove from oven and push to one side of sheet. Mound Parmesan on empty side in two even piles. (For 4, leave potatoes roasting and add cheese to a second sheet; bake on middle rack.) Return to oven and bake until cheese is melted and crispy at edges and potatoes are tender, 5-7 minutes. Let frico cool for 1 minute on sheet, then transfer to a plate.

Cook Veggies
Cook Veggies
3

Meanwhile, trim and thinly slice mushrooms. Heat a large drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add mushrooms; cook until golden brown, 3-4 minutes. Add remaining shallot; cook, stirring, until softened, 2-4 minutes. Stir in ¼ cup water (⅓ cup for 4 servings) and stock concentrate; cook until liquid has mostly evaporated, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

Form Patties
Form Patties
4

Meanwhile, halve buns. In a medium bowl, combine beef and ¼ tsp truffle zest (½ tsp for 4 servings); season generously with salt and pepper. Form into two equal-sized patties (four for 4), each a bit wider than a burger bun.

Cook Burgers and Make Truffle Cream
Cook Burgers and Make Truffle Cream
5

Heat a drizzle of olive oil in pan used to cook mushrooms over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Meanwhile, in a second small bowl, combine mayonnaise, sour cream, ¼ tsp truffle zest (½ tsp for 4 servings), salt, and pepper. (Taste and add more truffle zest if desired.) Toast buns until golden.

Make Salad and Serve
Make Salad and Serve
6

Drain pickled shallot, then toss in a second medium bowl with mixed greens, as much lemon zest as you like, a drizzle of olive oil, salt, and pepper. Spread cut sides of buns with a bit of truffle cream. Fill buns with patties, mushroom mixture, and Parmesan frico. Serve with potato wedges, salad, and remaining truffle cream on the side.