The Truffle Crunch Burger Recipe

Prepare beef

Place 1 lb ground beef in a bowl. Sprinkle kosher salt (1 tsp), black pepper (1 tsp) and garlic powder (1 tsp) over the meat. Gently fold with a fork 6–8 times to combine — do not overwork. Divide into two equal portions and form each into a loose 4–5" patty roughly 3/4" thick, making a shallow dimple in the center of each patty with your thumb to prevent doming.

Butter the exterior

Spread about 1/2 tablespoon of the softened unsalted butter on the outside top of each patty (this helps with browning and flavor when cooking). Reserve remaining butter for toasting buns if desired.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp black truffle oil, 1 tsp Dijon mustard, 1/2 tsp white wine vinegar, 1 tbsp finely minced shallot, 1/2 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust salt or truffle oil sparingly. Refrigerate sauce while you prepare the rest — flavors meld in 15–30 minutes.

Heat a small skillet over medium heat and add 1 tbsp unsalted butter. When the butter foams, add 1/2 cup panko and 2 tbsp finely grated parmesan. Toast, stirring frequently, until panko is golden brown and fragrant, about 3–4 minutes. Stir in 1 tsp chopped fresh thyme and 1/8 tsp salt. Transfer toasted panko mixture to a plate to cool — this will provide the 'crunch' for the burger.

Preheat a heavy skillet or cast-iron pan over medium-high heat (or preheat a grill) until hot. Lightly oil the surface with 1 tsp olive oil. Place patties in the pan and cook without moving for 3–4 minutes to develop a crust.

Flip patties and immediately top each with a slice of aged cheddar. Cook for another 3–4 minutes for medium (internal temperature about 145–150°F / 63–66°C). For higher doneness, add 1–2 minutes per side. If using a pan and you prefer melted cheese faster, cover pan for the last minute.

While patties cook, split the brioche buns and lightly butter cut sides with remaining softened butter (from the patty step) or a little extra. Toast cut sides in a separate skillet or in the oven until golden, about 1–2 minutes.

Toss baby arugula with a pinch of kosher salt (1/8 tsp) and black pepper (1/8 tsp) and a light drizzle of olive oil (1 tsp) to lightly dress the greens.

Remove patties from pan and rest 2 minutes. On the bottom bun spread about 1.5–2 tbsp of the truffle crunch sauce. Add the cheesy patty, then press about 1–2 tbsp of the toasted panko-parmesan crunch on top of the melted cheese so it adheres. Add a slice of tomato and a few rings of thinly sliced red onion. Top with a small handful (~1/2 cup) of dressed arugula, then a final drizzle (optional) of truffle oil (a few drops) if you want a more intense aroma. Spread a light smear (~1 tbsp) of sauce on the top bun and close the sandwich.

Cut burger in half if desired and serve immediately while hot so the crunch stays crisp.