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WAGYU AND TRUFFLE BURGER

Paired with Veuve Clicquot Yellow Label Brut 

Rich, decadent, and full of umami - designed for those who love their burgers with a touch of luxury.

INGREDIENTS

For the Burger: 

  • 2 Wagyu beef patties
  • 2 brioche buns 
  • 2 slices truffle-infused cheese
  • 1–2 tbsp truffle aioli
  • A handful of arugula (rocket)
  • Caramelized onions
  • Salt & freshly cracked black pepper 
  • Butter, for toasting buns 
  • Fresh shaved truffle

Quick Truffle Aioli:

  • 3 tbsp mayonnaise 
  • 1 tsp truffle oil 
  • ½ tsp lemon juice 
  • Salt to taste 

METHOD

  1. Toast the Buns Lightly butter and toast the brioche buns in a skillet until golden. Set aside. 
  2. Cook the Patties Heat a pan or grill to medium-high. Season the Wagyu patties with salt and pepper. Cook for 3–4 minutes per side, depending on your desired doneness. Add cheese in the final minute and cover to melt. 
  3. Prepare the Caramelized Onions (if using) Slowly sauté thinly sliced onions in olive oil and a bit of butter over low heat for 15–20 minutes until golden and soft. Add a splash of balsamic vinegar for extra depth. 
  4. Assemble the Burger Spread truffle aioli on the bottom bun. Add arugula, the cheesy Wagyu patty, caramelized onions (if using), and a drizzle of truffle oil or shaved truffle. Top with the bun lid. 
  5. Serve Immediately Enjoy with crispy fries or truffle parmesan chips—and, of course, a chilled glass of Veuve Clicquot Brut or Rosé for the ultimate indulgence.