This brie and truffle burger with mushrooms, arugula and crème fraîche is based on one of my favorite pizzas with the same toppings. The flavors are just as brilliant on a burger!
I’m not a burger girl.
It’s not that I don’t eat beef or meat, there’s just something about a traditional hamburger. It’s just not that exciting to me, and my taste buds feel the same.
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Unless you’ve been following me for over 5 years, you probably don’t remember my recipe for a mushroom, brie and arugula pizza with truffle crème fraîche. Well, you guessed it: I used the pizza as an inspiration for this burger and it’s brilliant!
With Labor Day this weekend, many of you will be turning on the grills (hopefully not for the last time this summer), so I hope you’ll give this brie and truffle burger a try.
Brie and Truffle Burger with Mushrooms,
Arugula and Crème Fraîche
makes 4 burgers
Ingredients
- 4 ounces crème fraîche
- 1/2 tsp truffle zest
- 1 1/2 lb organic, grass fed ground beef 80/20
- 2 1/2 Tbsp truffle oil (plus more for brushing the buns), black or white
- 8 oz Crimini mushrooms (or your choice of mushrooms)
- salt and pepper
- 6 oz good quality brie, cut into slice for the top of the burger
- arugula leaves (rocket in the UK)
- 4 ciabatta rolls, sliced in halves
Combine the crème fraîche and truffle zest and a pinch of salt. Mix well and put in fridge, covered.
Divide the meat into three equal parts and shape into burgers. Press an indentation into the middle to keep the meat from shrinking, and set aside (at room temperature).
Next, sauté the mushrooms in the truffle oil over medium heat until just cooked. Season with salt and pepper and remove from heat.
Cook the burgers as desired, on a bbq grill or inside grill.
While the burgers are cooking, lightly brush the ciabatta rolls with some truffle oil. Place cut side down on the grill to heat.
When burgers are ready, assemble the sandwich. Spread some truffle crème fraîche on the bottom bun. Place the burger on top, then top with slices of brie.
Next, top with some sauteèd mushrooms, then add the arugula.
Finally, place the second half of the ciabatta roll on top and use a long sandwich pick to secure the brie and truffle burgers.
Enjoy with a salad, or ultimately, really good chips or fries!
Brie and Truffle Burger with Mushrooms, Arugula and Crème Fraîche
A super delicious truffle and brie themed burger.
Ingredients
- 4 ounces crème fraîche
- 1/2 tsp truffle zest
- 1 1/2 lb organic, grass fed ground beef 80/20
- 2 1/2 Tbsp truffle oil (plus more for brushing the buns)
- 8 oz Crimini mushrooms (or your choice of mushrooms)
- salt and pepper
- 6 oz good quality brie, cut into slice for the top of the burger
- arugula leaves (rocket in the UK)
- 4 ciabatta rolls, sliced in halves
Instructions
Combine the crème fraîche and truffle zest and a pinch of salt. Mix well and put in fridge, covered.
Divide the meat into three equal parts and shape into burgers. Press an indentation into the middle to keep the meat from shrinking, and set aside (at room temperature).
Sauté the mushrooms in the truffle oil over medium heat until just cooked. Season with salt and pepper and remove from he
Cook the burgers as desired, on a bbq grill or inside grill.
While the burgers are cooking, lightly brush the ciabatta rolls with some truffle oil. Place cut side down on the grill to heat.
When burgers are ready, assemble the sandwich. Spread some truffle crème fraîche on the bottom bun. Place the burger on top, then top with slices of brie.
Next, top with some sauteèd mushrooms, then add the arugula.
Finally, top with the second half of the ciabatta roll and use a long sandwich pick to secure.
Notes
Change the cheese for a different one if you don't like brie.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 632Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 192mgSodium: 230mgCarbohydrates: 40gFiber: 3gSugar: 5gProtein: 62g
Nutrition information is only estimated.
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