English mini angus burgers with truffle mayonnaise and cheddar cheese sauce
| Prep-time | Bake-time | |
|---|---|---|
| 7 min | 40 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- Ingredients:
- 12 Mini burger buns 25g
- 12 pieces of Angus beef mini burgers 20 x 42g
- 12 pickled cucumbers cut in half 370ml
- 2 tomatoes thinly sliced 4pcs 750g
- ½ Iceberg lettuce thinly sliced 350g
- 1 jar of sliced white truffle 30g
- Ingredients for the cheddar sauce:
- 2 tbsp Lurpak unsalted butter 250g
- 2 tbsp of Caputo all-purpose flour 1kg
- 1 cup of fresh milk 3% 1L
- 2 Irish Extra mature cheddar cheese grated 200g
- 1 tsp Maldon sea salt flakes 250g
- ½ tsp Maldon crushed pepper 50g
- Ingredients for the truffle mayonnaise:
- 1 Develey mayonnaise 500ml
- 1 Mushroom sauce with black truffles 80g
METHOD
1.For the cheddar sauce.In a saucepan, melt the butter over medium heat and add the flour.
2.Cook and stir constantly for about 1 minute until it becomes a paste. Add the milk and continue stirring until smooth and thick.
3.Add the grated cheddar cheese and stir until melted and smooth. Season with salt and pepper and remove from the heat.
4.For the truffle mayonnaise: Put 200g of mayonnaise and a teaspoon of truffle paste in a bowl. Mix well and set aside.
5.Cook the burgers on a non-stick grill or pan or even on the grill. Bake according to your baking desired. Slice the buns in half and warm them up and start pudding the ingredients.
6.Put truffle mayonnaise on the base, lettuce, a slice of tomato, the burger, top with a spoonful of cheese sauce, 1 pickled cucumber, 2 slices of white truffle and a little mayonnaise on the top of the bun.
7.Close the burger and serve.
Enjoy!
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