Craft Burgers and Crazy Shakes from Black Tap by Joe Isidori

Author:Joe Isidori
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2016-10-17T12:28:39+00:00

1 Whisk the mayonnaise, truffle oil, lemon zest, and lemon juice together in a small bowl until well combined. Stir in the chopped truffle, if using. Cover with plastic wrap and refrigerate for at least 2 hours and up to 1 week.

2 Whisk the olive oil, truffle oil, vinegar, tamari, lemon juice, and yuzu juice together in a medium bowl and set aside.

3 Place the ground beef in a large bowl and gently use your fingers to fluff the meat to loosen it (you don’t want to overhandle the meat). Use a 4½- to 5-inch metal ring or your hands to make four ¾-inch-thick patties. Mix the salt and pepper together in a small bowl and use half of it to season the tops of the burger patties.

4 Heat a cast-iron flat-top griddle or large cast-iron skillet over medium-high heat for 2 minutes. Dip a folded paper towel in oil and use it to grease the pan. With a spatula, carefully transfer the patties to the pan, seasoned-side down. Sprinkle the patties with the remaining salt and pepper. Cook without pressing down or moving the burgers, until the bottoms are browned, about 5 minutes. Flip the burgers and cook until the other side is browned, about 5 minutes longer for medium-rare or 7 minutes longer for medium. Top each burger with 2 slices of the cheese, add 1 teaspoon water to the pan, and cover the pan immediately. Cook for 10 seconds (or a few seconds longer, if your pan is large), until the cheese has melted. Transfer the burgers to a plate.

5 Pour off most of the fat from the pan and use a paper towel to wipe out the browned bits. Open the buns and place the bottom halves cut-side down in the hot pan until browned and toasted, 1 to 2 minutes. Turn the buns over to toast the other side, 30 seconds to 1 minute longer. Repeat with the bun tops.

6 Add the arugula to the bowl with the Truffle Vinaigrette and toss to combine. Slide a patty onto each bun bottom. Divide the dressed greens among the burgers and top with the grated cheese. Smear the bun tops with the Truffle Mayo, set them on top of the burgers, and serve with lettuce, a tomato slice, and a pickle on the side.

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