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The Truffle Melt

The Truffle Melt is a rich, indulgent burger with earthy mushrooms, melted provolone, and a layer of truffle aioli. It is bold and savory, with a steakhouse-style feel that works well for a more elevated burger night.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 4
Ingredients Method

Ingredients
  

Ingredients
  • 4 Richwood Meat burger patties
  • Salt to taste
  • Black pepper to taste
  • 4 slices aged provolone cheese
  • 4 brioche buns
  • For the Sautéed Mushrooms
  • 8 ounces mushrooms sliced
  • 2 tablespoons butter
  • 1 garlic clove minced
  • Pinch of salt
  • Pinch of black pepper
  • For the Truffle Aioli
  • 1/2 cup mayonnaise
  • 1 teaspoon truffle oil
  • 1 teaspoon lemon juice
  • Pinch of salt

Method
 

Directions
  1. Melt the butter in a skillet over medium heat.
  2. Add the mushrooms and cook for 6 to 8 minutes until browned and tender.
  3. Stir in the garlic, salt, and black pepper, then cook for 30 seconds more. Set aside.
  4. In a small bowl, stir together the mayonnaise, truffle oil, lemon juice, and salt until smooth. Set aside.
  5. Preheat a grill or skillet/griddle over medium-high heat.
  6. Season the burger patties lightly with salt and black pepper.
  7. Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
  8. During the last 1 to 2 minutes of cooking, top each patty with a slice of aged provolone cheese.
  9. Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
  10. Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
  11. Let the patties rest for 3 to 5 minutes.
  12. Spread the truffle aioli on the toasted buns.
  13. Assemble the burgers with the patty on the bottom bun, then top with the sautéed mushrooms. Add the top bun and serve right away.