Meatball Truffle Burger

Name: Meatball Truffle Burger
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 servings Alfalfa sprouts, for serving; 4 slices brioche bread, toasted; 2 sprigs fresh thyme; 1 head garlic; 151 grams ground beef; 151 grams ground pork; 151 grams ground veal; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp extra-virgin olive oil; 4 slices pate; 237 milliliters ricotta cheese; 4 smalls shallots; 1 Tbsp truffle oil; 8 Tbsps (1 stick) unsalted butter, softened

You can never have too many main course recipes, so give Meatball Truffle Burger a try. This recipe serves 4. One portion of this dish contains approximately 31g of protein, 57g of fat, and a total of 727 calories. Head to the store and pick up alfalfa sprouts, kosher salt and pepper, thyme, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

Put the whole shallots onto a sheet of aluminum foil.

Ingredients you will need

Shallot

Equipment you will use

Aluminum Foil

Cut the pointed top off the garlic bulb and put it next to the shallots.

Ingredients you will need

Shallot

Garlic

Add the thyme sprigs, drizzle everything with the olive oil and season with salt and pepper. Fold up into a loose package and bake until soft, 35 to 40 minutes.

Ingredients you will need

Salt And Pepper

Fresh Thyme

Olive Oil

Equipment you will use

Oven

Remove from the oven, open the package and set aside to cool.

Equipment you will use

Oven

Mix the ricotta with the truffle oil. Set aside.

Ingredients you will need

Truffle Oil

Ricotta Cheese

Squeeze the shallots and garlic out of their skins and onto a board. Chop very finely and add to a bowl with the softened butter. Season with salt and pepper and mix well. Refrigerate the compound butter until you are ready to use it. You can also roll it up into a cylinder in plastic wrap and freeze it for up to 3 months.

Ingredients you will need

Butter

Salt And Pepper

Shallot

Garlic

Roll

Wrap

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Plastic Wrap

Bowl

Sprinkle the beef, pork and veal with salt and pepper.

Ingredients you will need

Salt And Pepper

Beef

Pork

Veal

Mix well and form into 4 thick patties. Set aside.

When you are ready, melt 2 tablespoons of the compound butter in a medium nonstick skillet over medium heat and add the meatballs. Fry until they are cooked through, an internal temperature of 160 degrees F.

Ingredients you will need

Flavored Butter

Meatballs

Equipment you will use

Frying Pan

Remove from the skillet, cover and keep warm.

Equipment you will use

Frying Pan

Add the pate slices to the skillet and cook until lightly browned on both sides, about 20 seconds per side.

Ingredients you will need

Pate

Equipment you will use

Frying Pan

Remove from the skillet and keep warm.

Equipment you will use

Frying Pan

Build the burger: Butter a warm slice of brioche toast with some compound butter and put it onto a plate. Top with a meatball and a slice of pate. Spoon a big dollop of the truffled ricotta on top and garnish with the sprouts.

Ingredients you will need

Butter

Meatballs

Brioche