Truffle Bull Burger

Burgers are something almost everyone is fond of. Whether they are those served at the McDonald’s or the ones made at home, when it comes to penchant for burgers, no one is an exception. In order to create a burger that leaves a lasting impression on eaters, we have put together some of the most delicious ingredients to leave you chanting ‘delicious’. Replete with tomato confit, mayonnaise, black truffles, foie gras, parmesan rolls and wine-coated short ribs, you can promise your guests a burger that takes a lifetime to forget.

Apart from the black truffles, the other key ingredient is sirloin. Not only it has a comparatively low fat content, it perfectly balances the richness that the shredded short ribs will bring about. Coming to black truffles, they can easily be secured from any of the grocery stores. However, if you are looking for cheaper alternatives, you can just sprinkle a little bit of truffle oil over the rib mixture to bring the same old great taste.


The cooking time is 25 minutes. The recipe serves 1.
Black truffles (preserved and thinly sliced) 18 slices
Red wine coated short rib meat (shredded) ¼ cup
Foie gras 1 oz
Carrot (minced) 1 tablespoon
Celery (minced) 1 tablespoon
White onion (mined) 1 tablespoon
Sirloin (ground) 6 oz
Mayonnaise 4 teaspoons
Parmesan roll (toasted and sliced in half) 1
Red onion (thinly sliced) 5 to 6 rings
Fresh tomato (thinly sliced) 5 to 6 rings
Frisee (packed, dried and cleaned) 1/3 cup
Unsalted butter ½ tablespoon
Tomato confit 6 pieces


Preheat the oven to a temperature of 375⁰C and arrange a rack in the middle of the oven. Take a small bowl and put the truffle slices into it. Now add the shredded short rib meat and mix them together until they are combined evenly. Set this bowl aside. Take a medium-sized frying pan and place it over heat for about 4 minutes. Now add foie gras in the pan and sear it until it turns brown. Give each side about 15-20 seconds. Now keep the foie gras aside while keeping the fat in the pan. Lower the heat and now add celery, carrot and white onion to the pan. Cook it for a minute until everything is tender. Season this mixture with ground pepper and salt. Now add the braising juices and the rib mixture to it. Stir until the vegetables and meat are well coated. Remove it from the heat and keep it aside. Take sirloin and season it with salt and pepper. Make a tightly packed ball the size of a golf ball. Use the rub mixture to fill the indentation and place the foie gras on top. Use the remaining rib mixture to cover the foie gras and then place the sirloin in the mixture so that it is completely encased. Flatten the burger a bit to form a thick patty.
Put a rack inside the oven with the burger placed on top of the baking sheet. Roast it for about 15 minutes and now it is time to assemble the sandwich. Spread mayonnaise on the bottom bun. Now place red onion, frisee, tomato slices and burger. Place a piece of butter on top with tomato confit over it. Spread mayonnaise on the top bun. The burger is ready. Serve with a knife and fork on a plate.