Truffle Umami Blast Burgers
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Truffle Umami Blast Burgers

Truffle Umami Blast Burgers

with Parmesan Frico, Potato Wedges & Crisp Green Salad

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.


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

Total Time45 minutes
Prep Time


serving amount

1 unit


1 unit


12 ounce

Yukon Gold Potatoes

¼ cup

Parmesan Cheese

(Contains Milk)

4 ounce

Button Mushrooms

1 unit

Beef Stock Concentrate

2 unit

Brioche Buns

(Contains Wheat)

10 ounce

Ground Beef

2 g

Truffle Zest

2 tablespoon


(Contains Eggs)

4 tablespoon

Sour Cream

(Contains Milk)

2 ounce

Mixed Greens

Not included in your delivery

¼ teaspoon


4 teaspoon

Olive Oil

2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)4477 kJ
Calories1070 kcal
Fat65 g
Saturated Fat22 g
Carbohydrate85 g
Sugar15 g
Dietary Fiber9 g
Protein44 g
Cholesterol180 mg
Sodium1480 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.


Baking Sheet
Small Bowl
Large Pan
Medium Bowl


Pickle Shallot and Start Potatoes

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); set aside. 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

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 servings, 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 more. Let frico cool for 1 minute on sheet, then transfer to a plate.

Cook Mushrooms

Meanwhile, trim and thinly slice mushrooms. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high 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

Meanwhile, halve buns. In a medium bowl, combine beef and ¼ tsp truffle zest (½ tsp for 4 servings; you’ll use more later). Season generously with salt and pepper. Form into two equalsized patties (four patties for 4), each a bit wider than a burger bun.

Cook Patties and Make Truffle Cream

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

Drain pickled shallot; toss in a second medium bowl with mixed greens, juice from remaining lemon, a drizzle of olive oil, salt, pepper, and lemon zest to taste. Spread cut sides of buns with a bit of truffle cream. Fill buns with patties, mushroom mixture, and frico. Serve with potato wedges, salad, and remaining truffle cream on the side.