American · Serves 2
In honor of this year’s summer games, we bring you a gold medal winner of our own! From HF Ireland, this hearty burger is infused with smoky paprika, smothered in a creamy truffled shallot gravy, and tucked into a buttery brioche bun with juicy tomato slices. Serve with golden brown potato wedges and gravy on the side for champion-level dipping!
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into 1⁄2-inch-thick wedges.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, halve, peel, and mince shallot. Slice tomato into 1⁄2-inch-thick rounds; season with salt and pepper. Halve buns.
In a small bowl, combine stock concentrate and 3⁄4 cup water (11⁄2 cups for 4 servings).
In a medium bowl, combine beef*, panko, paprika, 2 tsp water (4 tsp for 4 servings), salt (we used 3⁄4 tsp; 11⁄4 tsp for 4), and pepper.
Form mixture into two patties (four patties for 4), each slightly wider than a burger bun.
Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side.
Turn off heat; transfer patties to a plate. Wipe out pan.
Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for patties over medium heat. Add shallot and flour; cook, stirring constantly, until flour is lightly browned, 30-60 seconds.
Gradually whisk in stock; bring to a simmer.
Add as much truffle seasoning as you like; cook, stirring occasionally, until thickened, 1-2 minutes more. (Reserve any remaining truffle seasoning for another use.)
Remove from heat and stir in sour cream. Taste and season with salt and pepper. TIP: If sauce seems too thick, add a splash of water.
Toast buns until golden.
Fill buns with tomato slices and patties; spoon as much truffle sauce as you like over patties. Close to form burgers.
Divide burgers and potato wedges between plates. Serve with any remaining truffle sauce on the side for dipping.
Ground Beef is fully cooked when internal temperature reaches 160°.
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