Decadent Beef Burger with White Truffle Oil- Butter

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 3/4 ground beef (15% fat)
6 hamburger buns (split horizontally)
2 tsp coarse salt
1/2 tsp freshly ground pepper
2 sticks of Salted organic butter (room temperature)
1/4 cup white truffle oil
2 large heirloom tomatoes
6 ounces of arugula
6 thinly sliced provolone cheese



Blend together the while truffle oil and butter in food processor. Spread the white truffle oil butter onto parchment paper and roll into 1 inch diameter log. Wrap with plastic wrap and chill for at least one hour. Combine ground beef with salt and pepper in a large bowl. Divide into 12 equal patties. Take out the chilled white truffle oil- butter and slice 1 ¼ inch slices. Insert a slice of this white truffle oil- butter onto one patty and top with another patty. Close the patties to make one ¾ inch patty. Repeat to make a total of six ¾ inch thick patties. Chill burgers until ready to grill. Wash and dry arugula. Slice heirloom tomatoes into ¼ inch slices. Start up the barbeque grill onto medium high heat. Grease grill rack with oil soaked rag for a non stick burger. Grill burgers over medium high heat until preferred doneness. (5-minutes per side for medium rare) Let burgers rest for 3 minutes. Meanwhile grill the hamburger buns until lightly toasted for about 1 minute. Spread buns (bottoms and tops) with white truffle oil- butter. Build the burger with the patty, white truffle oil- butter, provolone cheese, heirloom tomato slices, and arugula. Cover with bun tops. Makes 6 servings.