Ultimate Luxury Burger: Beef with Shaved Truffle and Apres Soleil Cheese on Toasted Cholla Buns

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This might not be the world’s most expensive burger, but it’s pretty close! I wanted to create a super-umami burger that was bursting with meaty, mushroomy, cheesy depth – and I think is it. 

The mince is from Longhorn cattle, one of the beefiest breeds I’ve tastiest.  I seasoned it with a little salt, nothing more. Then gently moulded it by hand into 2-inch thick patties.

The truffle is a little black nugget, given to me by a friend who has just come back from Italy. I shaved it very thinly.

The cheese is Apres Soleil, a Swiss cheese, similar to a Gruyere, but stronger, creamier, nuttier – and more expensive (£3 for 100g).  Again, thinly shaved.

The bun is Cholla, a traditional Jewish bread, which is very light and airy, made with eggs.

I also added gently sauteed onions.

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The burger packed such a meaty, savoury punch that no condiments were required for further enhancements (so at least you can save a few pennies on ketchup and mustard!). I served it with a green salad, coleslaw and a handful of halved baby plum tomatoes.

Fot. For. A. King.

I’ll let these pictures tell you the rest of the story.

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