andrejthechef
USABurgerDinner

Brie and Truffle Burger

A beef burger with melted triple cream brie, peppery arugula and a quick truffle aioli on a toasted brioche bun.

prep
20 min
cook
10 min
total
30 min
serves
2
level
medium
Beef burger topped with melted brie and arugula on a brioche bun with truffle aioli

The brie and truffle burger came out of Paris bistros putting a French spin on the American classic. Daniel Boulud’s DB Bistro in New York pushed it further with a $150 truffle burger, and Minetta Tavern still serves a famous version with aged beef. This one keeps the idea and skips the price tag.

Truffle oil is strong, so a little goes a long way. Take the brie out of the fridge an hour ahead. Room-temperature brie melts into the patty instead of sitting on top of it.

method

  1. Take the brie out of the fridge an hour ahead so it comes to room temperature.

  2. Stir together the mayonnaise, 1 teaspoon of truffle oil, the microplaned garlic and a pinch of salt. Set the aioli aside.

  3. Form the beef into two 8 oz patties and press a slight dimple into the center of each.

  4. Season the patties generously with salt and pepper.

  5. Heat a skillet to medium-high and add the olive oil.

  6. Cook the patties 4 to 5 minutes per side for medium-rare.

  7. Lay the brie on the patties for the final 2 minutes so it melts.

  8. Toast the brioche buns.

  9. Build each burger: bun, aioli, arugula, patty with melted brie, then a drizzle of truffle oil.

chef's tips

  • Go easy on the truffle oil. Too much tips the burger from fragrant into soapy.
  • The dimple keeps the patties flat while they cook.
  • Toast the buns well. The aioli and melting brie need a sturdy base.
  • Make the aioli first so the flavors have time to come together.