Black Tie Burger
Ingredients:
2 1/4 lbs. 85% Lean Ground Beef
2 t. Minced Garlic
3 t. Black Truffle Powder, divided
2 T. Grated Purple Onion
1 t. Salt, divided
1 t. Pepper, divided
6 Slices Bacon
3 T. Unsalted Butter
8 oz. Sliced Baby Portabellas
1t. Chopped Fresh Rosemary
1 Ball of Fresh Mozzarella
6 Foccocia Rolls, split
2 oz. Cream Cheese
1 C. Half and Half
2 T. Snipped Chives
Instructions:
Combine ground beef, garlic, 2 1/2 t. truffle powder, grated onion, 3/4 t. each salt and pepper with hands. Do not over work the mixture, just enough to combine. Form into siz 6 oz. patties, wrap with bacon and secure with a toothpick. Place on a plate, cover and refrigerate at least 30 minutes, up to an hour to allow flavors to develop. To proceed, heat gas grill to 450. Cook burgers 5 minutes per side or until instant read thermometer reads 160. Turn burgers on the sides to crisp up the bacon, about another 5 minutes. Remove burgers from heat and tent with foil. Reduce grill heat to medium. In a grill appropriate saucepan, melt butter. Add mushrooms and saute for approximately 10 to 15 minutes, depending on the size of the saucepan, till soft. Add rosemary the last 2 minutes of cooking the mushrooms. Slice mozzarella into 1 oz. slices, set aside. Reduce two grill burners to low under skillet and turn one burner off. Cut foccocia rolls in half, toast on upper grill rack over low burners while finishing. Moving buns as necessary to toast. Add cream cheese and half and half to mushrooms and stir until combine. Season with remaining 1/4 t. each salt and pepper. Keep mushroom sauce warm till ready to serve. Remove toothpicks and return patties to grill over the burner that is off. Pour any accumulated juices from burgers into the mushroom mixture and stir. Top burgers with cheese. Remove buns and keep warm. Close grill lid and allow cheese to melt, about 2 to 3 minutes. Remove patties from grill. To plate, stir snipped chives in to sauce, place bottom of toasted foccocia rolls on plates and top each with one hamburger, spoon mushroom sauce over the top, dust with a pinch of truffle powder. Place other half of toasted foccacia on top, enjoy.