Mexican Truffle Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1 tablespoon butter
2 tablespoons shallot, finely diced
2 7-1/2 ounce (215 gram) cans prepared cuitlacoche, corn silk and cob removed and discarded, chopped
2-1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 tablespoon parsley, chopped
1 cup mayonnaise
1-1/2 tablespoons freshly squeezed lime juice
1/8 teaspoon ground saffron
2 pounds ground chuck
vegetable oil
6 Kaiser rolls, split
1 10-ounce bag angel hair sliced cabbage (cole slaw)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To prepare the filling, place a small skillet on the grill, add butter and melt. Add shallot and cook until soft, stirring occasionally, about 1 minute. Add cuitlacoche, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring frequently, an additional 4-5 minutes, or until most of the liquid has evaporated. Remove from heat, add parsley and set aside. To make the sauce, blend mayonnaise, lime juice, 1/4 teaspoon salt and saffron until smooth in a small bowl. Refrigerate until ready to use. To make patties, gently incorporate 1-3/4 teaspoons salt and 1/2 teaspoon pepper into the ground chuck, divide into 12 equal portions and shape into thin patties. Spread 1/6 of filling in center of each of six patties, leaving a 1/2 inch edge all around. Top each with a second patty and press around edges to seal. Brush the hot grill rack with oil and place patties on top. Lower cover and grill 5 minutes, turn and grill an additional 5 minutes. While burgers are cooking, place Kaiser rolls on outer edges of grill, cut side down, until lightly toasted. Remove from grill and set aside. To assemble the burgers, spread cut side of both halves of each Kaiser roll with some of the sauce, place patty on bottom half, top with some cabbage, then with top half of Kaiser roll, and serve.