Yields 6 Burgers
27 oz Yukon Gold Potato
1/2 Tsp Sea Salt
1/8 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1 Tbs White Truffle Oil
1 3/4 C Panko Bread Crumbs
6 TBS Parmesan or Asiago Cheese
1 C Arugula
Red Pepper Aioli
1/2 C Mayo
1 1/2 oz Red Pepper
1 1/2 Cloves Garlic
1/4 tsp Pepper
1 Tbs Cream Cheese
1/4 C Red Pepper
1/4 C Red Onion
1/4 C Roma Tomato
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What a wonderful holiday weekend! We got to watch some fireworks, eat some amazing food, and listen to great music (which if you are into reggae/hip hop fusion that has some powerful vocals check out the band Write Minded, whom I had the pleasure of seeing this Saturday). I have to say the highlight, Sunday, was witnessing the best smoked salmon I have ever had be cooked right in my own home as a Birthday gift! Yeah 29! - And thank you Trevor for taking the time to create such a masterpiece!
Because of this excitement, and some seriously hot days, I indeed delayed my recipe for Saturday until today! I know....shame, shame you know my name ;)
So without further ado - My Truffle Potato Burgers! First you will want to boil your potatoes, and then let them cool to room temperature. Once cooled, mash them and mix them with your bread crumbs, egg, salt, pepper, garlic powder, and truffle oil.
Allow them 10min to combine and then form them into 5.5 oz burgers. Create a little well and, toss your cheese into it. (Insert’s foot in mouth to not make a punny statement right here) - In the meantime (with foot still inserted) bring a pot of water to a boil.
Next wrap your burgers in saran wrap and tie the ends of each to secure. Turn your water down to low, and put all of your wrapped burgers into the water for 1 hour.
Once they are poached allow them to cool completely. While these puppies are cooling cut up your veggies to make your Pico-like topping, and set aside.
For the aioli add 1.5 oz of your leftover red pepper, mayo, garlic, and cream cheese into a food processor and blend until smooth and creamy.
Now that the burgers have cooled off, you can sear them up! Add a bit of olive oil into a pan on medium high heat, and cook on each side until crispy and golden brown. Toast your buns (teehee) and top them with your aioli, arugula, burger, and Pico. Now take a bite, that's right go ahead! It's time to relish in all your hard work! (I held off the puns as long as I could)