Luxe Hamburger with Truffle-Parm Fries
on brioche with portobello & arugula salad
Today, you'll serve this luxurious burger with equally luxurious fries! You'll sprinkle them with grated cheese and drizzle some truffle-flavoured extra virgin olive oil on top.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Red onion
1 piece
Parmigiano Reggiano DOP
(Contains Milk)
1 piece
Brioche bun
(Contains Milk, Soy, Wheat)
1 piece
Portobello mushroom
½ piece
Kumato tomato
2.5 g
Fresh flat leaf parsley
(May be present Celery)
30 g
Arugula & lamb's lettuce
2 milliliters
Truffle-style olive oil
250 g
Potatoes
1 piece
Wild boar burgers
Not included in your delivery
½ teaspoon
White wine vinegar
¾ tablespoon
[Plant-based] butter
1.5 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness. Transfer to a bowl and drizzle with the olive oil. Season with salt and pepper, then toss well to coat. Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.
Bake the brioche bun alongside during the final 2 minutes of cooking time. Meanwhile, slice the onion into half rings and grate the Parmigiano Reggiano.
Melt two thirds of the butter in a frying pan over medium-high heat and fry the portobello for 3 - 4 minutes until evenly browned. Season to taste with salt and pepper, then cover with the lid and fry for another 3 - 4 minutes. Turn off the heat and set aside to keep warm, still covered.
Halfway through the fries' cooking time, melt the rest of the butter in a frying pan over medium-high heat. Fry the burger with the onion for 3 - 5 minutes per side or until done, then keep warm until serving.
Meanwhile, finely chop the parsley. Cut the tomato into wedges and transfer to a salad bowl, along with the arugula. Add the white wine vinegar and drizzle with extra virgin olive oil as preferred, then toss well to combine. Season to taste with salt and pepper. In a small bowl, combine the mayonnaise with half of the truffle oil.
Cut open the brioche and spread with the truffle mayonnaise. Top with the burger, portobello and some of the onion. Garnish the fries with the grated cheese. Drizzle with the rest of the truffle oil and garnish with the parsley. Serve the salad alongside.