Ooh-la-la, Le Haute Burger

B. Citara

​You don't need a weatherman to know the wind is blowing the rich, beefy aromas of hamburgers sizzling on the grill all over the country. Upscaling the humble burger is more popular than straight white teeth and money in the bank nowadays, as even recession-shafted diners can pry a few nickels out of their pockets to enjoy a gold-plated version of the Big Mac at some chi-chi local restaurant. 

Or you can make your own. And with that, Clean Plate Charlie presents the. . .  

Rich Person's Prime Burger with Truffle Aioli, Arugula, Grilled Onion and Portobello Mushroom 

1 lb. USDA Prime steak
2 T. mayonnaise, home-made or store-bought
1 T. honey-truffle mustard
1 t. truffle paste or truffle oil
2 slices truffle cheese
2 portobello mushrooms
2 slices sweet onion
1 T. truffle oil
1 handful arugula
6-8 sun-dried tomatoes, packed in olive oil
Salt & freshly ground black pepper
2 hamburger buns 

The burger: Cut steak into ½-inch cubes, trimming any tough connective tissue, refrigerate until thoroughly chilled. Place steak cubes in food processor and pulse until coarsely ground  (don't over-process; you don't want paté). Check for any big chunks or tough pieces and remove. Form into two patties and season to taste with salt and pepper. 

The aioli: Mix mayo, mustard and truffle paste or truffle oil. Refrigerate. 

To prepare: Preheat grill or sauté pan. Brush onion slices and mushrooms with truffle oil and grill-sauté until lightly caramelized. Set aside. Salt and pepper burgers and grill-sauté until done to your preference. Put cheese on top and let melt. Toast buns or croissants. 

To assemble: Spread buns-croissants with truffle aioli. Place arugula on bottom half, top with burger. Top burger with onion slice, mushroom, sun-dried tomatoes and other half of bun. Scarf like a Rich Person.