Truffle Cheese Sauce Burgers
Truffle Cheese Sauce Burgers. Lamb burgers with herby mushrooms and micro greens, on a toasted bun, smothered in truffle cheese sauce
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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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