Over the Top Truffle Burger

Accolades 2013 Finalists
Serves 6
Pairs well with:


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


7 cloves garlic, peeled
1 1/2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon kosher salt, divided
1/4 teaspoon ground black pepper, divided
1 tablespoon fresh lemon juice
1 tablespoon minced fresh rosemary, or 1 1/2 teaspoons dried rosemary
1 tablespoon plus 1 teaspoon Dijon mustard, preferably Maille
1/2 cup good-quality mayonnaise, preferably Hellman’s (Best Foods)

2 1/2 tablespoons unsalted butter
1 large red onion, quartered and sliced thinly
1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
3/4 tablespoon sugar
1/2 cup good-quality aged balsamic vinegar

7 ounces watercress leaves, stems discarded
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons good-quality infused (not chemically-flavored) white truffle oil,
preferably Tartuflanghe
1 1/2 teaspoons rice vinegar
3/4 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard, preferably Maille
1/8 teaspoon kosher salt
Pinch ground black pepper

2 teaspoons truffle salt, preferably Tartuflanghe
1 teaspoon ground black pepper
1/2 teaspoon toasted onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cayenne
1 1/2 teaspoons Worcestershire sauce
2 pounds 80/20 ground chuck
2 tablespoons olive oil

5 ounces plain goat cheese, cut into 6 equal rounds about 3/8 inch thick
3 tablespoons olive oil
1/4 teaspoon garlic powder
6 onion hamburger buns, preferably Rosen’s
18 slices cooked thick-cut smoked bacon, sliced crosswise in half



Heat a gas grill to medium-high.

To make the aioli, toss the garlic on a 9-inch-square piece of heavy-duty aluminum foil with 1 1/2 teaspoons of the olive oil, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper. Crimp the foil shut to create a foil packet, place on the grill rack, and roast for 7 minutes. Open the packet slightly, toss the cloves a bit, close again, and continue to roast until golden brown and soft, about 10 minutes more. Chop the roasted garlic well and transfer to a small bowl. Add the remaining 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, rosemary, mustard, and mayonnaise and mix well. Refrigerate until ready to use.

To make the jam, place a fireproof skillet on the grill rack or side burner set to medium high. Add the butter and melt. Add the onion and sauté until most of the moisture has cooked off, 7 to 10 minutes. Stir in the rosemary, salt, and pepper and cook for 3 minutes longer. Add the sugar and continue to cook, stirring occasionally, until nicely caramelized, 2 to 4 minutes longer. Increase the grill heat to high. Add the vinegar and cook until syrupy and reduced slightly. Keep warm.

To make the salad, place the watercress in a bowl and refrigerate until assembling the burgers. In a small bowl, combine the oils, vinegar, lemon juice, mustard, salt, and pepper and whisk to mix the vinaigrette thoroughly. Set aside.

To make the patties, heat the grill to the highest setting. In a large bowl, combine the salt, pepper, onion and garlic powders, cayenne, and Worcestershire sauce and mix well. Add the beef and, using a large spoon, combine well. Form into 6 equal patties. Brush both sides with the oil. Place the patties on the grill rack, cover, and cook for 1 minute. Reduce the heat to 500 degrees and grill for 3 minutes longer. Flip the patties and add a disc of goat cheese to the top of each. Cover and cook until the patties are done, about 3 minutes longer for medium. Spread the softened cheese evenly over each patty. Remove to a plate and tent with foil.

Meanwhile, mix the 3 tablespoons olive oil with the garlic powder and brush the mixture on the cut sides of the buns. Place on the grill, cover, and cook until toasted lightly.

To assemble the burgers, toss 2 tablespoons of the vinaigrette with the chilled watercress (save remainder for another use). Divide the onion jam evenly on the bun bottoms. To each, add 3 pieces of the bacon, a patty, and 1/6 of the salad. Spread 1 tablespoon of the aioli on each bun top and place on the burgers. Serve immediately.