Ingredients
FOR THE BURGER
FOR THE BURGER
Burger meat: 170 g (packed into a 13 cm patty)
Salt and black pepper: as needed
Brie cheese: 2 slices (about 0.5 cm thick)
FOR THE TRUFFLE MAYONNAISE
Egg yolks: 80 g
Dijon mustard: 80 g
Water: 100 g
Red wine vinegar: 115 g
Truffle paste: 315 g
Salt: 42 g
Grapeseed oil: 900 g
Extra virgin olive oil: 340 g
FOR THE YUZU PICKLES
Japanese rice vinegar: 1810 g
Sugar: 680 g
Salt: 24 g
Thai green chili: 24 g (stem removed, washed, and split)
European cucumber: 1700 g (sliced 1 cm thick)
Yuzu juice: 340 g
FOR SERVING
Kaiser bun: 1 (toasted)
Yuzu pickles: 7
Boston Bibb lettuce: 1 leaf
Truffle mayonnaise: 2 tbsp
Skewer: 1
French fries: to serve
A Jean-Georges classic that layers indulgence with precision: a juicy burger topped with Brie, truffle mayonnaise, and bright yuzu pickles for balance.
How to make a Black Truffle Cheeseburger
01.
Make the Yuzu Pickles
- Combine rice vinegar, sugar, salt, and Thai chili in a pot.
- Warm gently, stirring until the sugar dissolves. Do not boil.
- Cool the mixture over ice, then add yuzu juice.
- Place cucumbers in a container, pour the vinegar mixture over them, and marinate for at least 4 hours before serving.
02.
Make the Truffle Mayonnaise
- Using a large immersion blender, combine egg yolks, Dijon mustard, water, red wine vinegar, truffle paste, and salt.
- Blend until smooth.
- Slowly drizzle in the grapeseed and olive oils to emulsify.
- Cover and refrigerate until ready to use.
03.
Cook the Burger
- Season the patty with salt and pepper.
- Griddle to desired temperature.
- Top with Brie and melt briefly under a salamander or broiler.
04.
Assemble and Serve
- Spread truffle mayonnaise on both sides of the toasted bun.
- Place the burger on the bottom half, top with lettuce and yuzu pickles, and close with the top bun.
- Secure with a skewer and serve with French fries.
