12 Truffle Oil Burger Recipe Guides: When You Want to UP your Grill Game

Burgers come in all forms and varieties. You have your regular burgers, cheeseburgers, chicken burgers, bacon burgers, and much more.

But they say that no matter how many varieties burgers have, once you’ve tasted one, you’ve tasted them all.

You can blame this on fast food chains. While their burgers are filling and good, there comes a time when you really can’t differentiate one from the other.

If you’re getting sick and tired of the usual burger flavors, worry not! Do you know that a healthy drizzling of truffle oil, plus unique ingredient choices can make a huge difference?

The Truffle Oil Burger Difference

But of course, you won’t find these at your regular fast food joint. Heaven knows why they don’t use the miracle that is truffle oil on their burgers, it’s such a shame really.

You don’t have to bear with it. Making your own burgers is as easy as dialing the number of your favorite fast food delivery. Grilling and frying are basic cooking skills, so even occasional cooks can pull off the perfect burger easily!

For today’s post, we share with you 12 tried-and-tested truffle oil burger recipes that are sure to turn heads and change the way people view burgers. They are easy to make, and include ingredients that are easy to find at your local grocery store.

1. Mushroom and Swiss Beef Burger

Prep Time: 5 minutes

Cooking Time: 20 minutes

Level of Difficulty: 2

Mushroom and Swiss Beef Burger

source: https://www.homechef.com/meals/mushroom-and-swiss-beef-burger

Ingredients:

  • 2 large Russet potatoes
  • 3 ounces Cremini Mushrooms
  • 1 Beefsteak Tomato
  • 1 Red Onion
  • 2 Pretzel Buns
  • 10 ounces ground beef
  • 1½ ounce swiss cheese slices
  • 1.875 ounce of mayonnaise
  • Truffle oil
  • ½ ounce baby Arugula

Procedure:

1. Slice the potatoes lengthwise into half-inch wedges. Toss the potatoes in a baking sheet and season with some salt, pepper and a drizzle of olive oil. Spread the wedges evenly around the baking sheet for even cooking.

2. Bake the wedges in the oven for around 12 to 15 minutes. Remove the baking tray from the oven, flip the fries over and bake the opposite side for another 12-15 minutes. You’ll know the fries are done when they’re nice and golden brown. Set aside.

3. Slice the onions and tomato into thin rounds. Cut the mushrooms into smaller pieces, around a quarter of an inch. Halve the pretzel buns.

4. Preheat the grill to medium high heat. Spray the grills with cooking spray.

5. Place the ground beef in a bowl together with salt and pepper. Mix together with your hands and shape into patties.

6. Cook the patties the grill, around 4-6 minutes on one side, before flipping and cooking the other side for another 4-6 minutes.

7. When the burgers are nearly done, place cheese slices on top of the patties and allow them to melt a bit.

8. In a medium sized pan, heat around 1 teaspoon of olive oil over medium heat. Cook the mushrooms, stirring frequently, for around 5-8 minutes, until caramelized and aromatic. Set aside.

9. Combine the truffle oil and mayo together in a bowl. Season with a little bit of salt and pepper. Whisk the ingredients together until well combined.

10. Toast the pretzel buns slightly to heat it. Spread the mayo truffle mixture evenly on the white side of flat side of the buns. Place the bottom half of the bun, and top with arugula, the burger patty, tomato and onion.

11. Pour the mushrooms on top before covering it with the top bun.

12. Serve the burger with fries and any remaining mayo.

This recipe yields 2 large burgers.

2. Bella Pienza Burgers

Prep Time: 10 minutes

Cooking Time: 15 minutes

Level of Difficulty: 2

Bella Pienza Burgers

source: https://food52.com/recipes/5850-bella-pienza-burgers

Ingredients:

  • 1½ ounce swiss cheese slices
  • 1 lemon
  • 1 teaspoon kosher salt
  • 2 teaspoons ground black pepper
  • Olive oil
  • 1 tablespoon honey
  • 2 tablespoons sherry vinegar
  • white truffle oil
  • salt
  • Pepper
  • 4 cups arugula
  • Large tomato, sliced into thin rings
  • Soft pecorino cheese
  • 4 soft buns

Procedure:

1. Preheat the grill to medium high.

2. Combine the ground sirloin and lemon zest in a bowl. Season with some salt and pepper and mix them all together using your hands. Shape the mixture into four patties. Coat the patties with olive oil, set aside.

3. Start making the arugula salad. Whisk together olive oil, truffle oil, vinegar and honey. Season with salt and pepper according to taste. Toss the dressing together with the arugula leaves.

4. Start grilling the burgers for a few minutes, depending on how you like your burgers. A couple of minutes before they’re fully cooked, top the burgers with the cheese and allow them to melt slightly on top of the patty.

5. Place the buns on the outer parts of the grill to toast them slightly.

6. Place the cheesy patty on top of the bottom half of the bun. Top the patty with some arugula salad and a sliced tomato. You may drizzle a bit more truffle oil before covering the entire thing with the top bun. Repeat these steps to make the other three burgers.

This recipe yields 4 burgers.

3. Mushroom Burgers with Fried Egg

Prep Time: 10 minutes

Cooking Time: 20 minutes

Level of Difficulty: 2

Mushroom Burgers with Fried Egg

source: http://www.myrecipes.com/recipe/mushroom-burgers-fried-egg

Ingredients:

  • 3 cups finely chopped cremini mushrooms
  • 1/3 cup of minced shallots
  • 1 tablespoon of chopped fresh thyme
  • 5 minced garlic cloves, minced
  • 1/3 cup of dry red wine
  • Salt
  • black pepper
  • 16 ounces extra-lean ground beef
  • 4 eggs
  • 2 cups of baby arugula leaves
  • 1/4 cup of grated Parmigiano Reggiano cheese
  • white truffle oil
  • 1 tablespoon of minced fresh chives
  • 1 tablespoon of light canola mayonnaise
  • 1 tablespoon of salt-free ketchup
  • 2 teaspoons of Dijon mustard
  • 4 hamburger buns

Procedure:

1. Preheat the grill to medium-high heat and coat with cooking spray.

2. Coat a large nonstick skillet with cooking spray and set to medium high heat. Add the mushrooms, shallots, thyme and garlic and saute for around 5 minutes until the mushrooms turn a nice brown color. Add the wine and cook for another 3 minutes until the liquid diminishes. Remove from heat and set aside to cool.

3. Pour the mushroom mixture in a bowl. Add in beef plus salt and pepper. Mix to combine all the ingredients. Divide it into four equal parts to make four beef patties around half an inch thick.

4. Place the beef patties on a grill rack and sear each side for around 4 minutes more or less, depending on how you want your burgers. Set aside to rest.

5. Coat the pan with cooking spray once more and cook the eggs over medium heat for around 4 minutes or until the egg whites have set.

6. In a bowl, combine the arugula, cheese, oil and the remaining ¼ teaspoon of pepper. Toss ingredients to mix.

7. In another bowl, combine the chives, mayo, ketchup and mustard. Stir until combined.

8. Spread around 2 teaspoons’ worth of the mayo mixture on both the top and bottom halves of the bun. Place the bottom half of the bun on a platter, and place the beef patty on top. Drizzle a few drops of truffle oil on top. Layer with the egg, half a cup of the arugula mixture before covering the entire thing with the top bun. Repeat step for the other burgers.

This recipe yields 4 burgers.

4. Truffle Burgers with Onion-Bacon Compote

Prep Time: 20 minutes

Cooking Time: 40 minutes

Level of Difficulty: 3

Truffle Burgers with Onion-Bacon Compote

source: http://www.cookingandbeer.com/2015/07/truffle-burgers/

Ingredients:

Truffle Aioli

  • 2 tablespoons sour cream
  • 1/2 cup mayo
  • 1/2 teaspoon garlic powder
  • 1 teaspoon truffle oil
  • Salt
  • Black pepper

Onion-Bacon Compote

  • Salt
  • 8 bacon strips
  • 2 large yellow onions
  • Black pepper

Balsamic-Glazed Mushrooms

  • 2 tablespoons of unsalted butter
  • 8 ounces of sliced baby bella mushrooms
  • Salt
  • Black pepper
  • 2 tablespoons of balsamic vinegar

Truffle Burgers

  • 16 ounces ground beef
  • 1 tablespoons truffle oil
  • Salt
  • Black pepper
  • 8 slices Swiss cheese
  • 4 brioche rolls
  • 1 cup of fresh arugula

Procedure:

1. In a bowl, combine the mayonnaise, truffle oil, sour cream, and garlic powder. Season with some salt and pepper. Whisk until the mixture is creamy and smooth. Cover and place inside the refrigerator.

2. In a non-stick pan cook the bacon over medium heat. Cook for around 5-6 minutes or until crispy. Remove bacon from the pan using tongs or a slotted spoon, leaving bacon drippings and fat in the pan. Lay the bacon strips down on a paper towel.

4. Cook onions in the bacon fat. Allow it to cook slowly until it caramelizes, which will take around 10-15 minutes. Place the bacon back in the pan and add more seasoning if necessary. Set aside.

5. In a skillet, melt 2 tablespoons of butter over medium heat. Stir in mushrooms and cook for around 6 minutes, or until brown and tender. Season mushrooms according to your taste. Add balsamic vinegar and cook for a few more minutes or until the mushrooms are fully coated in the vinegar. Set aside.

6. Preheat the grill to medium heat.

7. In a bowl, mix together the truffle oil and ground beef. Season with some salt and pepper. Combine the ingredients together using your hands or a wooden spoon. Make 4 patties.

8. Coat grill with cooking spray. Sear the patties for around 3-4 minutes each side. One minute before the patties are done, place the Swiss cheese slices on top of the burgers to melt it slightly. Remove from heat and set patties aside.

9. Place the brioche buns on the grill to toast them slightly.

10. Place the bottom bun on a plate or platter. Layer the truffle aioli mixture, arugula, mushrooms, onion-bacon compote and burger patties. Drizzle a bit more truffle oil before placing the top bun.

This recipe yields 4 burgers.

5. Portobello Mushroom Burgers

Prep Time: 5 minutes

Cooking Time: 30 minutes

Level of Difficulty: 3

Portobello Mushroom Burgers

source: http://yogurthydro.com/blog/portobello-mushroom-burgers/

Ingredients:

Marinade:

  • 2 tablespoons white truffle oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 2 cloves minced garlic
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • Salt
  • Black pepper

Burgers

  • 4 slices of fried bacon
  • 2 large portabello mushrooms
  • Sharp white cheddar cheese
  • 1 large tomato, cut into rings
  • Leafy greens mix
  • 1 large onion, cut into rings
  • Mustard
  • Mayonnaise
  • Dill pickle relish
  • buns

Procedure:

1. Combine all the marinade ingredients in one bowl. Place the mushrooms in a bowl and soak them in marinade. Marinade for 15 minutes, then check on it and flip it over. Marinade for another 15 minutes to ensure that all sides are fully coated with the marinade.

2. Fry the bacon strips in a pan or skillet until crispy. Place on paper towels and set aside. Do not discard the bacon fat.

3. You may add more olive oil to the bacon fat if it’s not enough. Cook the marinated mushrooms for 5 minutes on the gill side, and then 2 minutes on the other side. Add the cheese on top of the mushrooms and cook for another minute before removing from heat and setting aside.

4. Lay the bottom half of the buns down on a platter. Spread mayo and mustard over the bun. Top with the leafy mix, 2 pieces of bacon, onion rings, tomatoes, and portobello mushrooms. Drizzle a bit of truffle oil and pickle relish on top.

5. Spread more mayo and mustard on the top half of the bun before placing it on top to cover the entire burger.

This recipe yields 2 burgers.

6. Bistro Burger

Prep Time: 15 minutes

Cooking Time: 35 minutes

Level of Difficulty: 3

Bistro Burger

source: http://diversedinners.com/bistro-burger/

Ingredients:

Caramelized Onions

  • 3 large onions
  • 2 teaspoon olive oil
  • 2 tablespoon butter
  • 1 tablespoon fresh thyme
  • 2 tablespoon balsamic glaze
  • 1 tablespoon honey

Burger Ingredients

  • 1 3/4 pounds ground round blend and short rib
  • Truffle oil
  • Salt
  • 6 ounces of brie
  • 4 brioche burger buns
  • balsamic glaze

Procedure:

1. Slice the onions into strips.

2. Preheat the skillet to high heat. Once hot, add the butter and olive oil.

3. Once the butter has melted, saute the onions until they are fully coated with the butter and oil. Turn down the heat to low. Season with a bit of salt.

4. Continue sauteing the onions until it is caramelized.

5. Add the honey, balsamic glaze and thyme. Stir to combine all the ingredients.

6. Add water if the onions tend to stick to the pan. Remember to stir frequently to prevent the onions from burning or sticking.

7. Once all ingredients are well combined, remove the skillet from heat. Set aside.

8. Place the ground beef in a large bowl. Drizzle some truffle oil on top and incorporate it into the ground beef using your hands. Separate the ground beef into 4 equal portions and shape into patties. Press the center lightly to make it thinner than the rest of the patty for even cooking.

9. Sprinkle the patties with salt and cook for more or less 6 minutes per side, depending on your preferred doneness. Remove from heat and place on a plate. Cover the patties loosely with foil and allow to rest for around 5 minutes.

10. Place the buns on the grill to toast them slightly.

11. Assemble the burger starting with the bottom bun. Layer with burger patty, brie, caramelized onions, and balsamic glaze, in that order.

12. Drizzle some truffle oil on top before covering the burger with the top bun.

This recipe yields 4 burgers.

7. Truffle Mac and Cheese Bun Burger

Prep Time: 10 minutes

Cooking Time: 55 minutes

Level of Difficulty: 4

Truffle Mac

source: http://sarahnspice.com/truffle-mac-and-cheese-bun-burger/

Ingredients:

Macaroni and Cheese Buns:

  • 8 ounces elbow pasta
  • 4 tablespoons of salted butter
  • 3 cups cremini mushrooms
  • 2 cups of whole milk
  • 4 gelatin sheets
  • 2 tablespoons truffle oil
  • 1/4 cup of all-purpose flour
  • 3/4 cup grated gruyère
  • 8 ounces chopped brie, rind-free
  • 1/2 cup of all-purpose flour
  • 1/2 cup bread crumbs
  • Salt
  • Black pepper
  • 1 whole egg, beaten
  • 1 /4 cup olive or vegetable oil

Burger Patties:

  • 2 tablespoons ketchup
  • 3 pieces romaine lettuce leaves
  • 1 tablespoon of Sriracha
  • 3 beef burger patties
  • 3 tablespoons scallions
  • 3 tablespoons of grated parmesan cheese

Procedure:

1. Take a baking tray and line it with wax or parchment paper. Coat the sides and bottom with cooking spray.

2. Heat water in a large pot until it boils. Add salt to the water, then cook the elbow pasta for around 5-7 minutes or until al dente. Drain water, and run pasta through cold water to halt cooking process. Set aside.

3. Clean pot and use it to melt around 2 tablespoons of butter. Once the butter has melted, add the mushrooms and saute for around 6 minutes or until wilted and light brown. Remove from heat and place mushrooms in a bowl. Set aside.

4. In a saucepan over low heat, heat milk for around 7-10 minutes or until milk starts to bubble. Remove from heat and set aside.

5. Place the gelatin sheets in a bowl of cold water until hydrated.

6. Wash the pot once more and heat 2 tablespoons salted butter and 2 tablespoons truffle oil over very low heat. Once the butter has melted, start adding the milk, ¼ cup at a time. Stir the milk frequently to prevent it from bubbling. As long as you keep stirring it will eventually thicken.

7. Remove water from the hydrated gelatin sheets. Add the gelatin to the milk sauce and stir until fully combined. Add gruyere and brie and stir until the cheese has melted completely.

8. Add the mushrooms, mushroom juice and elbow pasta. Allow the mixture to cook for a few more minutes, stirring constantly, until it simmers. Add a bit of salt and pepper as seasoning.

9. Place the macaroni and cheese in the baking tray, spreading it out evenly with a wooden spoon or spatula. Cover with another wax or parchment paper. Lay another baking tray on top of the parchment paper and use weights like soup cans on top to press the mac and cheese tightly.

10. Place the baking tray inside the refrigerator for around 3 hours or until the mac and cheese holds its shape.

11. In a shallow bowl, whisk the eggs until combined.

12. In a second bowl, combine the flour with some salt and pepper.

13. Combine bread crumbs with some salt and pepper in a third bowl.

14. Remove baking tray from the refrigerator. With a 3 ¼” round cookie cutter, make 6 mac and cheese buns. Dip the buns in the flour bowl, then the egg bowl, and finally, the breadcrumb bowl. Place each coated bun on a baking tray.

15. In a skillet, heat vegetable oil over medium high heat. Once hot, fry the mac and cheese buns for around 2 minutes each side, or until golden. Remove from heat and place buns on top of paper towels to drain off excess oil.

16. In the same skillet, start frying the beef patties according to your desired doneness. Remove from heat and set aside.

17. Start assembling your burgers. First place on mac and cheese bun on a plate, and then layer it with the lettuce leaf, burger patty, ketchup, tomato slice, scallions, and parmesan cheese, in that order.

18. Drizzle a bit of truffle oil on top before placing another mac and cheese bun on top to complete the burger.

This recipe yields 3 servings.

8. Rodeo Burger

Prep Time: 10 minutes

Cooking Time: 10 minutes

Level of Difficulty: 2

Rodeo Burger

source: http://www.julieseatsandtreats.com/rodeo-burger/

Ingredients:

  • 2 pounds lean ground hamburger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 tsp onion powder
  • 6 slices American cheese
  • 6 large Alexia onion rings
  • 6 pretzel buns
  • Truffle oil
  • Barbecue Sauce

Procedure:

1. Preheat the grill and set to medium heat.

2. In a bowl, mix the ground hamburger meat, salt, pepper, onion powder and garlic powder using your hands until all ingredients are well combined. Divide into 6 equal parts and shape into patties.

3. Place the patties on the grill and sear for around 5-6 minutes before flipping the patty and cooking it for another 3-4 minutes on the other side.

4. A minute before the burger is done, top it with a slice of cheese. Allow the cheese to melt slightly before removing the patty from the grill.

5. Half the pretzel buns. Place the bottom half on a platter and place patty on top. Drizzle with a few drops of truffle oil.

6. Top with onion rings and barbecue sauce before covering with the top half of the bun.

This recipe yields 6 burgers.

9. Black Angus Truffle Burger

Prep Time: 20 minutes

Cooking Time: 20 minutes

Level of Difficulty: 2

Black Angus Truffle Burger

source: http://www.foodrepublic.com/recipes/grilled-creekstone-farms-black-angus-truffle-burger-recipe/

Ingredients:

  • 10 ounces ground beef (10% short rib, 80% sirloin, 10% brisket)
  • 1 flour top bun
  • 2 teaspoons white truffle oil
  • 2 slices white cheddar
  • 2 slices of tomato
  • Black truffles
  • 2 tablespoons potato starch
  • 2 tablespoons olive oil
  • Salt
  • Pepper

Procedure:

1. Preheat the grill according to grill instructions.

2. Place the ground beef in a bowl together with potato starch, salt, pepper and olive oil. Mix ingredients together using your hands before shaping the beef into a patty.

3. Place patty on grill. Sear until the patty reaches desired doneness. One minute before the burger is done, place white cheddar slice on top of the patty, and allow it to melt.

4. Remove beef patty from heat.

5. Half the bun and place the bottom half on a plate. Place the beef patty on top of the bun, and top with tomatoes, shaved black truffles, salt, pepper and truffle oil. Cover with top bun.

This recipe yields 1 burger.

10. The Perfect Burger Blend

Prep Time: 20 minutes

Cooking Time: 20 minutes

Level of Difficulty: 2

The Perfect Burger Blend

source: http://www.cravelocal.com/food-drink/all-recipes/food-recipes/a-tale-of-three-meats-how-to-create-the-best-burger-blend/

Ingredients:

  • 1 ½ pounds ground meat
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 ½ teaspoon garlic powder
  • 6 Brioche buns
  • 6 Swiss cheese slices
  • Truffle oil

Procedure:

1. Preheat the grill and set to medium-low heat.

2. Combine the ground meat, garlic, salt and pepper in a bowl. Mix together using your hands and divide into 6 parts. Shape each individual parts into patties.

3. Don’t overmix the ingredients as it will result in a chewy and tough burger.

4. Coat grill with olive oil, or cooking spray. Slowly place the patties on the grill. Sear for approximately 4 minutes per side. One minute before the second side is done, place the cheese slice on top of the patty and allow it to melt.

5. Remove burgers from the grill and replace with the buns. Toast the buns slightly before removing from heat.

6. Place the bottom half of the buns on a serving platter. Place burger patty in the middle and drizzle with truffle oil.

7. Cover the patty with the top half of the bun. serve.

This recipe yields 6 burgers.

11. Basil Lemon Turkey Burgers

Prep Time: 20 minutes

Cooking Time: 12 minutes

Level of Difficulty: 3

Basil Lemon Turkey Burgers

source: http://jeanieandluluskitchen.com/recipe/basil-lemon-turkey-burgers/

Ingredients:

Lemon Basil Mayo

  • Zest of one lemon
  • Juice of one lemon
  • 1 egg
  • 1 teaspoon of Dijon mustard
  • 2 finely chopped basil leaves
  • 1 pinch truffle salt
  • 3/4 cup canola oil
  • Truffle oil

Turkey Burger

  • 1/3 cup chopped fresh basil
  • 1 whole egg
  • Zest of one lemon
  • 1 teaspoon of Dijon mustard
  • Salt
  • Pepper
  • 16 ounces of ground turkey
  • 1 tablespoon of butter
  • 4 slices fresh mozzarella
  • 4 buns
  • Baby arugula

Procedure:

1. Place a glass bowl inside the freezer beforehand. Once cold, remove from freezer. Combine the lemon juice, zest, egg, basil, salt and Dijon mustard in the bowl. Stir until ingredients are incorporated.

2. Whisk the mixture continuously as you pour the canola oil. Once the canola oil is used up, switch to truffle oil, adding a few drops until you get the right consistency. Set aside.

3. In another bowl, combine the egg, dijon, basil, salt, pepper and lemon zest. Stir until well incorporated. Add the ground turkey, and combine it with the rest of the ingredients using your hands.

4. Preheat the grill and set to medium high heat.

5. Divide turkey burger mixture equally into 4 parts. Shape each part into a patty. Make the center of the patty a bit thinner than the sides for even cooking.

6. Spray the grill with cooking spray. Sear the patties for around 5-6 minutes on one side, then flip them to the other side and cook them for around 3-4 minutes. Place a slice of mozzarella on top of the turkey burger and allow the cheese to melt for another 1-2 minutes. Remove from the grill.

7. Place the buns on the grill to toast them slightly. Remove, taking extreme care that the buns don’t burn.

8. Place the bottom half of the buns on a platter and place the turkey burger patty on top. Spread the basil lemon mayonnaise on top. Top with arugula leaves and drizzle some truffle oil as garnish.

This recipe yields 4 burgers.

12. Wellington Burgers

Prep Time: 20 minutes

Cooking Time: 20 minutes

Level of Difficulty: 3

Wellington Burgers

source: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/rachael-ray-burger-recipes/wellington-burgers

Ingredients:

  • 1 ½ pounds of ground sirloin
  • 1 finely chopped shallot
  • 2-3 tablespoons of finely chopped parsley
  • Worcestershire sauce (As needed)
  • Salt
  • Freshly ground pepper
  • Olive oil
  • 3 tablespoons of butter
  • 18 ounces of chopped cremini mushrooms
  • 1/4 cup of dry sherry
  • 2 tablespoons of Dijon mustard
  • 4 toasted egg rolls, halved
  • 1 small handful of chopped watercress
  • 1/2 cup of chopped cornichons
  • Truffle oil

Procedure:

1. In a bowl, combine ground sirloin, parsley shallot, salt, pepper, and worcestershire sauce. Mix the ingredients together with your hands. Divide the meat into four parts and shape the parts into patties.

2. In a skillet, heat olive oil over medium high heat. Once hot, cook the patties for around 4 minutes on each side.

3. In another skillet, melt around 2 tablespoons of butter and a few drops of olive oil over medium heat. Cook the mushrooms for around 6 minutes, or until the mushrooms are tender. Add the sherry and cook for another 30 seconds. Season with a bit of salt and pepper. Remove from heat.

4. In a small bowl, combine the 1 tablespoon butter with mustard. Stir until well combined. Spread the mixture generously on the bottom half of the buns. Layer the burger with the watercress, burger patty, mushroom mixture and some chopped cornichons. Drizzle some truffle oil on top before covering everything with the top bun.

This recipe yields 4 servings.

Tips and Tricks

Once you’ve picked out which truffle oil burger recipe to try, you’re sure to want to try it out immediately. However, before you start cooking and grilling, make sure you follow the tips we’ve listed below to avoid dry, chewy burgers. Truffle oil can do a lot to improve your burgers, but it can’t transform bad eats into good eats.

  • Admittedly, we have a few recipes in the list that calls for ready-made hamburger buns. We’ve included a few recipes that are perfect for people who don’t have a lot of time on their hands. However, if you can, it’s better to start with ground meat instead of ready-made patties. This gives you more opportunity to season the meat the way you want to.
  • Keep your working area cool. If you live in areas with warm, humid climate, make sure to refrigerate the bowls where you will mix your ground meat. Refrigerate the plates where you will place the patties as you ready them for the grill. Heat will cause the fat from the burger to seep out, meaning you’ll end up with not-so-tender burgers.
  • If you want to take it to the next level, you can flip your burgers more than the recommended times in the recipe. For example, if the recipe requires you to cook the burgers for 5 minutes on each side, you can flip the burger every minute. This results in a more even cooking.
  • When mixing the ground beef, use your hands. Hands are better because at least you can control it better. Gently mix the ground meat with other ingredients just until they are combined. Do not over mix or over-handle the meat. You’ll end up with meatloaf rather than burgers.
  • Want to add more seasonings, greens and condiments to your burger even though it’s not in the recipe? By all means, go ahead! Burgers are so versatile that there’s always a combination for everybody. Make it hot, savory, sweet, or salty - it's all up to you!

Conclusion

While a burger from your favorite fast food joint is a nice convenience, there’s no reason why you shouldn’t enjoy home cooked burgers every now and then. While this may seem like too much of an effort to make for yourself, believe me when I say everyone deserves to treat themselves to a scrumptious, juicy burger, blessed with flavorful truffle oil.

If that’s not enough of a reason, then do it for other people AND your self-esteem. Show your friends and family at the next BBQ that your burgers are on a level of their own. You're sure to get a lot of compliments, as well as several requests to share your secret. Share it or keep it to yourself, it’s up to you!

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