Truffle cheese sauce burgers. Lamb burgers with herby mushrooms and micro greens, on a toasted bun, smothered in truffle cheese sauce
Number 5, my Truffle Cheese Sauce Burgers. Lamb burgers with herby mushrooms and micro greens, on a toasted bun, smothered in truffle cheese sauce. I can’t believe we’ve come to the end of my Burger Month campaign with Kerrygold. It has truly been such a fun project. And we’re ending off with one of my absolute favourites. For this special occasion I splurged on some real black summer truffles, but it’s definitely not a requirement for this super decadent sauce. Truffle infused or flavoured oil and/or truffle salt will do the trick. Just don’t forget the delicious aged Kerrygold Vintage Cheddar.
This burger doesn’t need a lot of toppings. The sauce is the star. Some greens and a toasted bun is all you need. And you can feel free to use whatever kind of burger patty you wish. For this campaign I’ve given you fish, beef, chicken and pork so far. So it was only right to include a lamb burger as well. Not to mention that it works great with the sauce.
As a sneaky little preview, I will be sharing another recipe or two using this same unctuous sauce. So if you need some inspo on what to do with any leftovers, stay tuned.
Remember to check out the other burgers in this campaign:
Trout Burger with Spicy Lemon Butter Sauce
Cheesy Baked Fries with Crunchy Chicken Burgers
Pork and Apple Burgers with Homemade Brioche Burger Buns
Truffle Cheese Sauce Burgers
Ingredients
Truffle Cheese Sauce
- 28 grams Kerrygold Original Irish Butter
- 1 Tbsp Truffle Oil
- 2½ Tbsp All-Purpose/Cake Flour
- 1 Cup Milk
- 1½ Cups Kerrygold Vintage Cheddar Grated
- ½ Black Summer Truffle (Optional) Finely Grated
- Salt to taste if not using grated truffle I recommend using truffle salt
Lamb Burgers with Mushrooms
- 4 – 6 Burger Buns
- 4 – 6 Lamb Burger Patties Or substitute with beef
- 1 Tbsp Olive Oil
- 300 grams Mushrooms Sliced
- 1 Clove of garlic Crushed
- 1 tsp Dried Italian Herb Mix
- Salt and Pepper to taste
- Micro herb salad leaves or other salad leaves For garnish
Instructions
Truffle Cheese Sauce
- If using black truffles, grate around ¾ of the truffle into the grated Kerrygold Vintage Cheddar Cheese, then set aside
- Add the Kerrygold Original Irish Butter and truffle oil to a small saucepan
- Add the flour and place on medium-low heat
- As the butter starts to melt, whisk to combine. Let the mixture cook for a couple of minutes, stirring regularly
- Start adding the milk, a little at a time, whisking continuously, until all the milk is incorporated
- Let the mixture cook for a couple of minutes, stirring regularly, until it starts to thicken slightly
- Next, add the grated Kerrygold Vintage Cheddar (including truffle if using), and stir continuously until the cheese has melted and the sauce is smooth
- Season with salt/truffle salt
- Remove from the heat and serve immediately
- Shave or grate some extra black truffle over the top if using
Lamb Burgers with Mushrooms
- Cook the lamb burger patties in a lightly oiled pan for approx. 4 – 5 minutes a side (depending on their size)
- Add the olive oil, mushrooms, garlic, herbs and seasoning to a pan and sauté over medium heat until the mushrooms start to get colour and soften. Remove and set aside
- Slice the buns in half. Use as is or and toast them in the oven, cut sides up, for 8 minutes at 180°C
- Once toasted, spread the cut sides of the buns with Kerrygold Butter Spread then assemble your burgers
- Place the micro herb salad leaves or other salad leaves on the bottom bun, layer with the mushrooms, then place the burger patty on top. Add a generous amount of sauce on the patty, then grate over some additional black truffle if using
- Add the top of the bun on top and serve
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