Truffle Shuffle Burger

Truffle Shuffle Burger
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The Daily Meal is spending football season getting favorite game-day and tailgating recipes from chef supporters of Taste of the NFL. This week, Chef Troy Guard of TAG Restaurant shares his recipe for his Shuffle Burger. “You gotta have a burger on game day,” says Troy, “and this one has it all. Lots of umami flavor to upgrade your tailgate!”
Servings
0
servings
burger
Ingredients
  • 2 ounce ruffle chips
  • 1 tablespoon truffle oil blend (fifty percent truffle oil, fifty percent canola oil)
  • 1 pinch fresh parsley, minced
  • 1 pinch parmesan, grated
  • 3 tablespoon yellow onion, minced
  • 1 tablespoon garlic, minced
  • 8 ounce white button mushrooms, minced
  • 1 tablespoon thyme, minced
  • 1/2 ounce brandy
  • 1/2 ounce sherry vinegar
  • salt, to taste
  • pepper, to taste
  • 1/2 teaspoon rosemary, minced
  • 1/2 teaspoon thyme, minced
  • 1/2 teaspoon parsley, minced
  • 1 teaspoon garlic, minced
  • 1 cup mayonnaise
  • 2 tablespoon truffle oil
  • 1/2 teaspoon olive oil
  • salt, to taste
  • pepper, to taste
  • 1 buttered multi-seed potato bun
  • 1 gold canyon chuck patty, cooked to choice temperature
  • 1 tablespoon mushroom duxelle
  • 2 ounce ruffle chip mix
  • 1 tablespoon truffle aioli
  • 1 slice of swiss cheese
Directions
  1. Mix all of the ingredients together and set aside.
  2. Using a little canola oil, sweat the onions and garlic in a sauté pan. Add mushrooms and thyme and cook down. Deglaze the pan with brandy. Add sherry wine and then salt and pepper to taste. Put cooked contents into food processor and pulse lightly until the mixture forms into a solid smear.
  3. Mince all herbs and garlic. Take all ingredients and combine in a mixing bowl. Mix thoroughly and set aside.
  4. Add the cooked burger to the buttered multispeed potato bun. Top with mushroom duxelle, ruffle chips, aioli, and Swiss cheese.
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