Truffle and Herb-Butter Burgers
A casual summer interpretation of Daniel Boulud’s famous truffle and foie gras stuffed burger from Cafe Boulud in New York.
Yield: 8 burgers
3 pounds Ground Beef Chuck or Round
1 Large yellow Onion
1 1/2 tablespoons Heavy Cream
Salt and Freshly Ground Pepper, to taste
Unsalted Butter (or, if you’re avoiding cholesterol, we recommend using a butter substitute like I Can’t Believe It’s Not Butter!® soft spread)
Vegetable Oil, as needed
Kosher Salt, to taste
For Truffle and Herb- Butter:
8 Tbs. butter or butter substitute*
White truffle oil
1. Spread the meat out onto a cutting board or casserole dish and grate 2 to 3 tablespoons of onion into it. Use a fairly fine grater so that you get just the juice and very finely grated raw onion. Mix in the heavy cream and some freshly ground black pepper, to taste. Form into small patties, averaging 3 to 4 ounces per miniature burger.
2. Combine the 8 tbs butter with white truffle oil, diced parsley, and kosher salt, to taste. Stuff each of the eight patties with an equal amount of the butter mixture.
3. In a heavy cast iron skillet or pan, cook the hamburgers in the butter and oil over medium-high heat, giving it 3 to 4 minutes a side, depending on how well done you like it. Salt the patties and serve them on toasted rolls with a half lettuce leaf and tomato to start.
1 can (28-oz) whole tomatoes in purée
1 medium Yellow onion, chopped
1 tablespoon Olive Oil
1 tablespoon Tomato Paste
2/3 cup Dark Brown Sugar, packed
1/2 cup Cider Vinegar
1/2 teaspoon Kosher Salt
1. Purée tomatoes (with purée from can) in a blender until smooth.
2. Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
3. Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids).
4. Chill until flavors are melded (ideally at least 2 hours).
Corn with Honey Chipotle Butter
6 ears corn with husks, silk removed
1 1/2 tablespoons butter, melted (or butter substitute*)
1 tbsp chipotle in adobo, finely minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tbsp honey
Heat grill to medium/ medium low. Place corn in cold water, and soak for 20 minutes. Combine butter and next 5 ingredients in a small bowl; set aside. Pull husks back from corn Brush butter mixture evenly over corn. Wrap husks around corn. Place on a grill rack, and grill 16 minutes or until done, turning occasionally. Serve with lime wedges.
Thanks to our friends at I Can’t Believe It’s Not Butter!® for their support.