A rich, indulgent burger topped with creamy mushroom ragù and crispy shallots.

Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Difficulty: Easy

Ingredients

Mushroom Ragù

Olive oil
1 small onion, finely chopped
200 g exotic mushrooms, sliced
200 g brown mushrooms, sliced
2 garlic cloves, finely chopped
4 thyme sprigs, picked
¼ C (60 ml) white wine
150 ml cream
2 Tbsp (30 ml) parsley, chopped
Salt and pepper, to taste

Truffle Aioli

2 egg yolks
2 tsp (10 ml) Dijon mustard
1 garlic clove, finely grated
1 Tbsp (15 ml) apple cider vinegar
1–2 tsp (5–10 ml) truffle oil
1 C (250 ml) vegetable oil

Crispy Shallots

3 shallots, finely sliced
1 Tbsp (15 ml) olive oil
1 C (250 ml) flour
Oil, for frying

Burgers

4 good quality beef patties
4 brioche burger buns, sliced and buttered
Olive oil
Steakhouse cut fries, cooked according to the package instructions

Method

Mushroom Ragù

Heat oil in a pan over high heat and fry the mushrooms in batches until golden. Remove and set aside. In the same pan, sauté the onion until softened, then add garlic and thyme. Deglaze with wine and simmer briefly. Add cream and cook until slightly thickened, then return the mushrooms and finish with parsley.

Truffle Aioli
Blend the egg yolks, mustard, garlic and vinegar with a hand blender, or in a food processor. Slowly stream in the oils while blending until emulsified and thick. Season to taste.

Crispy Shallots

Heat oil in a deep-sided frying pan to frying temperature. Toss the shallots in seasoned flour, dusting off excess and then fry until golden and crisp. Drain on paper towel.

Patties

Cook the patties in a pan over medium heat with a drizzle of olive oil for about 4 minutes per side for a medium finish, or adjust the cooking time to your preferred level of doneness. Alternatively, cook over a medium-heat braai for a smoky, charred flavour.

To Serve

Slice the buns and butter each side, then toast in a clean frying pan until golden. Add a dollop of truffle aioli to the base of each bun and top with a beef patty. Spoon over mushroom ragù, add a final drizzle of truffle aioli and finish with crispy shallots. Serve with steakhouse-cut fries and extra aioli on the side.