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.