Start by slicing your onions in a uniform size so they cook evenly.
Heat a large saute pan over medium high heat. You’ll want a pan large enough that your onions can spread out and have contact with the bottom of the pan.
Add your sliced onions and toss them around so they’re all coated and they are sizzling.
Now turn your pan down a little. Be patient and keep the heat low so they don't burn or brown straight away. You can add a sprinkle of salt and allow the onions to slowly soften. This is after about 5-10 minutes
Stir them every few minutes so they cook evenly and don’t burn. Add extra oil or butter when needed then after 10-20 minutes they should be quite soft and starting to become golden brown.
Another 10 minutes and the brown colour is more intense. Enhance the sweetness even more, add a little sprinkle of sugar. They should be brown, soft and sweet. Pull them off the heat and set aside.
Wipe the mushrooms clean, chop them.
Cook until most of the moisture has cooked off and the mushrooms are soft. This should take about 3-5 minutes. Set aside.
Coarsely grate potatoes then spread them in an even layer on a kitchen towel. Roll the towel with the potatoes and wring the towel to release as much moisture as possible. Place the strained potatoes into a bowl and season with salt.
Heat oil in a large skillet set over medium-high heat. Place the potato mixture into the skillet into eight ¼ cup portions. Gently press down to flatten.
Cook for about 5 minutes per side or until they start to turn golden brown. Transfer to a plate.
In a large bowl add beef, fresh thyme, steak spice, onion soup mix, ketchup and eggs.
Combine and divide the meat mixture into 8 equal portions to form patties that are about an inch thick. If you're grilling press your thumb in the centre so the burgers don't puff in the centre while cooking.
In large skillet set over medium-high heat, cook burgers in batches, for about 5 minutes a side or until cooked through, adding more oil as needed. Transfer burgers to plate. Keep warm.
Wipe out one of the skillets then add butter and place on medium heat. Add shallots and thyme and cook until softened.
Sprinkle in flour and cook, stirring until foaming then slowly whisk in beef broth.
Bring to a boil then reduce to a simmeruntil thickened. Stir in pepper to finish gravy.
Add the black truffle olive oil to the mayo and stir to blend.
Add the truffle mayo blend to the bun. Top with salad greens then the burger, cheese, caramelized onions, fries, cheese curds and top with gravy - in that order.
Make sure you have a knife and fork handy for this one. It's a giant gourmet burger that will satisfy any appetite.
Ingredients
Directions
Start by slicing your onions in a uniform size so they cook evenly.
Heat a large saute pan over medium high heat. You’ll want a pan large enough that your onions can spread out and have contact with the bottom of the pan.
Add your sliced onions and toss them around so they’re all coated and they are sizzling.
Now turn your pan down a little. Be patient and keep the heat low so they don't burn or brown straight away. You can add a sprinkle of salt and allow the onions to slowly soften. This is after about 5-10 minutes
Stir them every few minutes so they cook evenly and don’t burn. Add extra oil or butter when needed then after 10-20 minutes they should be quite soft and starting to become golden brown.
Another 10 minutes and the brown colour is more intense. Enhance the sweetness even more, add a little sprinkle of sugar. They should be brown, soft and sweet. Pull them off the heat and set aside.
Wipe the mushrooms clean, chop them.
Cook until most of the moisture has cooked off and the mushrooms are soft. This should take about 3-5 minutes. Set aside.
Coarsely grate potatoes then spread them in an even layer on a kitchen towel. Roll the towel with the potatoes and wring the towel to release as much moisture as possible. Place the strained potatoes into a bowl and season with salt.
Heat oil in a large skillet set over medium-high heat. Place the potato mixture into the skillet into eight ¼ cup portions. Gently press down to flatten.
Cook for about 5 minutes per side or until they start to turn golden brown. Transfer to a plate.
In a large bowl add beef, fresh thyme, steak spice, onion soup mix, ketchup and eggs.
Combine and divide the meat mixture into 8 equal portions to form patties that are about an inch thick. If you're grilling press your thumb in the centre so the burgers don't puff in the centre while cooking.
In large skillet set over medium-high heat, cook burgers in batches, for about 5 minutes a side or until cooked through, adding more oil as needed. Transfer burgers to plate. Keep warm.
Wipe out one of the skillets then add butter and place on medium heat. Add shallots and thyme and cook until softened.
Sprinkle in flour and cook, stirring until foaming then slowly whisk in beef broth.
Bring to a boil then reduce to a simmeruntil thickened. Stir in pepper to finish gravy.
Add the black truffle olive oil to the mayo and stir to blend.
Add the truffle mayo blend to the bun. Top with salad greens then the burger, cheese, caramelized onions, fries, cheese curds and top with gravy - in that order.
Make sure you have a knife and fork handy for this one. It's a giant gourmet burger that will satisfy any appetite.
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