This might not be the worlds most expensive burger, but its pretty close! I wanted to create a super-umami burger that was bursting with meaty, mushroomy, cheesy depth and I think is it.
The mince is from Longhorn cattle, one of the beefiest breeds Ive tastiest. I seasoned it with a little salt, nothing more. Then gently moulded it by hand into 2-inch thick patties.
The truffle is a little black nugget, given to me by a friend who has just come back from Italy. I shaved it very thinly.
The cheese is Apres Soleil, a Swiss cheese, similar to a Gruyere, but stronger, creamier, nuttier and more expensive (3 for 100g). Again, thinly shaved.
The bun is Cholla, a traditional Jewish bread, which is very light and airy, made with eggs.
I also added gently sauteed onions.
The burger packed such a meaty, savoury punch that no condiments were required for further enhancements (so at least you can save a few pennies on ketchup and mustard!). I served it with a green salad, coleslaw and a handful of halved baby plum tomatoes.
Fot. For. A. King.
Ill let these pictures tell you the rest of the story.