Honest Burgers Classic Truffle Beef
Ingredients:
- 2 quality beef patties
- 2 burger buns (Potato bun if available)
- Streaky Bacon
- 2 slices Taleggio cheese
- Sliced dill pickles
- Rocket Lettuce leaves
- Shoestring fries (see your prep recipe below)
- Butter, for toasting buns
Directions:
- Make Shoestring Fries - Prep the Potatoes: Julienne the potatoes (thin shoestring strips) and soak them in cold water with a splash of vinegar for 30 minutes. This removes excess starch and helps with crispiness.
- Dry Thoroughly: Drain and pat the potatoes completely dry with paper towels. This step is key to avoid soggy fries and oil splatter.
- First Fry (Blanch): Heat oil to 160–170°C. Fry potatoes in small batches for about 2–3 minutes until soft but not coloured. Remove and let cool on paper towels.
- Second Fry (Crisp): Increase oil to 200–205°C. Fry again in batches for 30–45 seconds until golden and crispy.
- Cook the Beef Patties & Streaky Bacon, Season patties generously with salt and pepper. Sear in a cast-iron pan over medium-high heat. After the first flip, place Taleggio on each patty and cover to melt the cheese with steam.
- Toast the Buns Lightly butter the cut sides of your potato buns and toast them on a skillet or griddle until golden and crisp.
- Build the Burger from bottom up: Toasted bun base, Truffle mayo (spread generously), Crisp lettuce, Tangy pickles, Juicy Taleggio-topped beef pattys, A handful of truffle-dusted shoestring fries stacked right on top, More truffle mayo on the top bun & crown with top bun.
We teamed up with Honest Burgers to create the ultimate truffle-infused beef burger and now, you can make it in your own kitchen. (Serves 2)✨View Recipe Videos
- 2 quality beef patties
- 2 burger buns (Potato bun if available)
- Streaky Bacon
- 2 slices Taleggio cheese
- Sliced dill pickles
- Rocket Lettuce leaves
- Shoestring fries (see your prep recipe below)
- Butter, for toasting buns
Directions:
- Make Shoestring Fries - Prep the Potatoes: Julienne the potatoes (thin shoestring strips) and soak them in cold water with a splash of vinegar for 30 minutes. This removes excess starch and helps with crispiness.
- Dry Thoroughly: Drain and pat the potatoes completely dry with paper towels. This step is key to avoid soggy fries and oil splatter.
- First Fry (Blanch): Heat oil to 160–170°C. Fry potatoes in small batches for about 2–3 minutes until soft but not coloured. Remove and let cool on paper towels.
- Second Fry (Crisp): Increase oil to 200–205°C. Fry again in batches for 30–45 seconds until golden and crispy.
- Cook the Beef Patties & Streaky Bacon, Season patties generously with salt and pepper. Sear in a cast-iron pan over medium-high heat. After the first flip, place Taleggio on each patty and cover to melt the cheese with steam.
- Toast the Buns Lightly butter the cut sides of your potato buns and toast them on a skillet or griddle until golden and crisp.
- Build the Burger from bottom up: Toasted bun base, Truffle mayo (spread generously), Crisp lettuce, Tangy pickles, Juicy Taleggio-topped beef pattys, A handful of truffle-dusted shoestring fries stacked right on top, More truffle mayo on the top bun & crown with top bun.
