Cooking instructions
For the herb mayo:
- Add all the ingredients to a bowl and mix until well combined
- Set aside or cover and chill until ready to serve
For the Maker’s Mark ketchup:
- Add all the ingredients to a pan set over a high heat and stir together until combined
- When the mixture starts bubbling, reduce the heat to medium and cook for 15 mins until thickened, stirring regularly
- Set aside to cool until ready to serve or decant into a sterilised jar and keep in the fridge
To assemble the burgers:
- Heat a large pan or griddle and cook 4 burger patties for 4-5 mins each side, or until cooked through to your liking
- Meanwhile, preheat the grill and cook 4 portobello mushrooms for a few mins until tender
- Cut the buns in half and toast, cut sides up, for a few secs until lightly golden
- For the last 1 min of cooking, top each burger patty with 2 slices of truffled goat’s cheese and grate over some fresh truffle
- Layer up the toasted bottom bun with the grilled mushrooms and truffled burger patties
- Top with a few pickled jalapeños and a small handful of rocket
- Spread the top bun with the herb mayo to finish
- Serve with the Maker’s Mark ketchup and chips on the side