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.
Chop the truffle finely and mix
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
© 2002 Jeremiah Tower. All rights reserved.