Mushroom, Brie And Arugula Burger With Truffle CrŹme Fra”che

Ingredients

  • 2 Pounds grass fed, organic ground beef (80/20)
  • –
  • 12 ounces whole Crimini mushrooms
  • 3 tablespoons truffle oil
  • 3/8 teaspoon Kosher salt
  • –
  • 1/2 Cup crŹme fra”che
  • 1/8 teaspoon truffle salt
  • 1 tablespoon finely chopped black truffles from a jar
  • –
  • 6 ciabatta hamburger buns
  • 3 tablespoons truffle oil
  • –
  • 2 tablespoons truffle oil
  • 2 1/2 Teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • –
  • 9 ounces triple creme brie, cut into slices to top the burgers evenly
  • –
  • 1 Cup fresh arugula
  • -oil for brushing BBQ rack
  • -long sandwich picks

Instructions

  • Pre-heat a gas grill to medium high.
  • SHAPE THE BURGERS
  • -Divide the ground beef into six equal portions. Without working the beef too much, form into six, round patties about 4 1/2″ in diameter.
  • Make an indentation in the center of the patty. Leave at room temperature while preparing the other ingredients.
  • PREPARE THE MUSHROOMS
  • -Slice the mushrooms into 1/8″ slices, lengthwise.
  • -Pour the truffle oil into a saute pan over medium high heat, then add the mushrooms. Saute for about 5 minutes, turning the slices about 2 or 3 times. Sprinkle with the Kosher salt and remove from heat.
  • PREPARE THE CReME FRAëCHE
  • -Add the truffle salt and chopped truffle to the crŹme fra”che and mix well.
  • PREPARE THE ROLLS
  • -Lightly brush the ciabatta rolls with the truffle oil.
  • COOK THE BURGERS / HEAT CIABATTA BUNS
  • -Coat the burgers with the truffle oil. Sprinkle the burgers generously with the Kosher salt, and black pepper, then place on a hot grill, which has just been brushed with oil. Cook for 4 minutes, then turn and cook for another 4 minutes. When the burgers are almost ready, place the rolls, cut side down on the grill, just until lightly toasted and grill marks are visible. Place brie on top of each burger when ready.
  • PREPARE TO BUILD THE BURGER
  • -Spread one tablespoonful of the truffled crŹme fra”che on the bottom half of the ciabatta roll.
  • -Place a burger on top of the truffled crŹme fra”che.
  • -Top the burgers with the sauteed mushrooms.
  • -Add the arugula leaves (divided into six portions) to the top of the mushrooms and finish with the top half of the ciabatta bun. Insert sandwich pick into the center of each burger.
  • Serve with Sutter Home Pinot Noir and enjoy!

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