Black-Truffled Hamburger

The most ethereal hamburger, my Christmas Eve or New Year’s Day lunch, is one studded with fresh Perigord black truffles from the Pebeyre family in Cahors.

The fitting drink with this sandwich, and one without which the burger falls short of its overwhelming effect, is a luscious, old-fashioned, rich and powerful red wine—in a large balloon glass, so the perfumes of the wine and the truffled beef hit one’s brain at the same time.

Ingredients

  • 1 2-ounce fresh black truffle (or if frozen, chop up while still frozen and add to the beef)
  • 2 pounds ground beef chuck, top round or ground sirloin (or a mixture)
  • ¼ cup mayonnaise
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 4 English muffins(Thomas’ type)
  • 3 tablespoons butter

Method

Chop the truffle finely and mix three-quarters of it into the beef by hand. Cover loosely and let the truffled meat sit at room temperature for 4 hours, so that the truffle perfume permeates the beef.

Mix the remaining truffle into the mayonnaise. Cover and refrigerate for a few hours.

Season the truffled burger meat and form it into four patties by hand, making neat edges but handling the beef as little as possible so as not to compact and toughen the meat.

Season the burgers, and then fry, griddle, or grill them.

Split the muffins and then toast or grill them and butter each half. Put the burgers on the muffins, spoon 1 tablespoon of the mayonnaise on top of each burger, top with the other muffin half, and serve at once.

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