Use the grill
Dinner Then Dessert’s Truffle Mousse Burger
A decadent and delicious recipe featuring Alexian Truffle Mousse from the blog Dinner then Dessert. For full details and more click here
What you need:
- 1 1/3 pound ground Chuck Beef (or 85/15)
- 4 hamburger buns
- 4 large leafs of lettuce
- 1 large tomato , sliced
- 1 Alexian Truffle Mousse (5 ounces)
- 4 thick slices Provolone Cheese
- 8 ounces crimini mushrooms , sliced
- 2 tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper
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In a hot cast iron skillet, add the butter, some salt and black pepper (to taste, I used 1/4 teaspoon of each) and mushrooms and sauté until browned then set aside.
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Personal preference, I made 8 patties out of the 1 1/3 pounds of beef, you could easily do 4 thicker patties, but you’re looking for 1/3 of a pound of beef for each burger.
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Slice your Alexian Truffle Mousse into 4 even slices and add each one to the top of a slice of provolone cheese.
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Season your patties generously with Kosher salt and freshly cracked black pepper.
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In a searing hot cast iron skillet, cook your patties to just shy (about 30 seconds) of your desired doneness, I go with medium.
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Place the cheese and Alexian Truffle Mousse on top of your patties in the pan, about 30 seconds before they’re done cooking.
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To the bottom bun add the patties with their toppings, then some mushrooms, lettuce and tomato before adding the top bun.
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Mayonnaise would be a great spread here so it doesn’t compete with all the other flavors in your burger, the Alexian Truffle Mousse is very flavorful, so Provolone and mayonnaise are good complements.
