Ingredients
Serves 4
For the herb mayo:
- 200g mayonnaise
- 1 tbsp each chopped chives, parsley, basil and dill
- 1/2 lemon, juiced
- 1 tbsp truffle oil
- Pinch of salt
For the Maker’s Mark ketchup:
- 425g passata
- 170g tomato purée
- 55ml Maker’s Mark
- 55g brown sugar
- 40ml cider vinegar
- 1.5 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- Pinch of salt
- Pinch of pepper
For the burgers:
- 4 burger patties
- 4 portobello mushrooms
- 4 brioche buns
- 8 slices truffled goat’s cheese
- Fresh truffle, for grating
- Pickled jalapeños
- 4 small handfuls rocket
- Chips, to serve
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
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