In a bowl, gently combine all Patty ingredients. Form into a patty about 1/2 inch thick.
To make the Caramelized Shallots, melt Unsalted Butter in a skillet over medium-low heat. Add Shallots and cook, stirring occasionally, until deeply caramelized, about 30-40 minutes. Deglaze the pan with Dry Sherry and cook for another 2 minutes. Remove from skillet and set aside.
To make the Truffle Aioli, whisk together Mayonnaise, Truffle Oil, and Lemon Juice in a small bowl. Set aside.
In the same skillet, cook the Patty to your desired doneness, about 3-4 minutes per side.
During the last minute of cooking, place 2 slices of Aged White Cheddar on top of the Patty to melt.
Brush both sides of each slice of Brioche Bread with Clarified Butter.
Place one slice of Brioche Bread, butter-side down, in the skillet. Spread a thin layer of Truffle Aioli on the bread. Top with the cheesy Patty and the caramelized Shallots. Spread another thin layer of Truffle Aioli on the inside of the second slice of Brioche Bread and place it on top, butter-side up.
Cook for 2-3 minutes per side, or until golden brown and the cheese is fully melted. Serve immediately.
Ingredients
1
6 oz170 gWagyu Ground Beef
1/4 tsp1.25 mLSea Salt
1/4 tsp1.25 mLFreshly Ground Black Pepper
250 gShallots-thinly sliced
1 tbsp15 mLUnsalted Butter
1 tbsp15 mLDry Sherry
1/4 cup60 mLMayonnaise
1 tsp5 mLTruffle Oil
1/2 tsp2.5 mLLemon Juice
2 slices28 gAged White Cheddar
2 slices60 gBrioche Bread
2 tbsp30 mLClarified Butter
Equipment
Skillet
Bowl
Whisk
Spatula
Instructions
In a bowl, gently combine all Patty ingredients. Form into a patty about 1/2 inch thick.
To make the Caramelized Shallots, melt Unsalted Butter in a skillet over medium-low heat. Add Shallots and cook, stirring occasionally, until deeply caramelized, about 30-40 minutes. Deglaze the pan with Dry Sherry and cook for another 2 minutes. Remove from skillet and set aside.
To make the Truffle Aioli, whisk together Mayonnaise, Truffle Oil, and Lemon Juice in a small bowl. Set aside.
In the same skillet, cook the Patty to your desired doneness, about 3-4 minutes per side.
During the last minute of cooking, place 2 slices of Aged White Cheddar on top of the Patty to melt.
Brush both sides of each slice of Brioche Bread with Clarified Butter.
Place one slice of Brioche Bread, butter-side down, in the skillet. Spread a thin layer of Truffle Aioli on the bread. Top with the cheesy Patty and the caramelized Shallots. Spread another thin layer of Truffle Aioli on the inside of the second slice of Brioche Bread and place it on top, butter-side up.
Cook for 2-3 minutes per side, or until golden brown and the cheese is fully melted. Serve immediately.
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