Ingredients:

Choose your burger:

• Hull’s Platinum Collection Burgers – we recommend the Peppered Steak or Caramelised Onion Burgers.

For the Truffle Aioli:

• 115ml mayonnaise
• 2 cloves garlic, finely grated
• 1 tablespoon lemon juice
• 1 teaspoon truffle oil
• Salt and freshly ground black pepper to taste

For the Caramelised Onions:

• 2 large onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

For the Burger Assembly:

• 4 Brioche burger buns, split and lightly toasted
• Rocket leaves
• Sliced tomatoes
• Sliced Applewood cheese (optional)

For the Sides:

Truffle Parmesan Fries:

• 4 large potatoes, washed and cut into thin fries
• 2 tablespoons olive oil
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon truffle oil
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish

Balsamic Glazed Brussels Sprouts:

• 500g Brussels sprouts, trimmed and halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Make the Truffle Aioli:

• In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, truffle oil, salt, and pepper until well combined.
• Adjust seasoning to taste and set aside.

2. Caramelise the Onions:

• Heat butter and olive oil in a skillet over medium-low heat.
• Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown, about 20-25 minutes.
• Season with salt and pepper to taste. Set aside.

3. Cook the Burger Patties:

• Cook Hull’s Platinum Burger thoroughly until juices run clear and piping hot. Check instructions on our packaging.
• If using cheese, place a slice of Swiss cheese on each patty during the last minute of cooking to melt.

4. Prepare the Sides:

Truffle Parmesan Fries:

• Preheat the oven to 220°C.
• Toss the potato fries with olive oil, Parmesan cheese, truffle oil, salt, and pepper until evenly coated.
• Spread the fries in a single layer on a baking sheet lined with parchment paper.
• Bake for 20-25 minutes, flipping halfway through, until the fries are golden brown and crispy.
• Garnish with chopped parsley before serving.

Balsamic Glazed Brussels Sprouts:

• Preheat the oven to 200°C.
• In a bowl, toss the Brussels sprouts with balsamic vinegar, honey, olive oil, salt, and pepper until evenly coated.
• Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
• Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are caramelised and tender.

6. Assemble the Burgers:

• Spread a generous amount of truffle aioli on the bottom half of each toasted brioche bun.
• Place a cooked burger patty on top of the aioli.
• Top with caramelised onions, arugula leaves, sliced tomatoes, and the top half of the bun.

7. Serve and Enjoy:

• Serve the gourmet burgers with a side of truffle Parmesan fries and balsamic glazed Brussels sprouts. Enjoy this show stopping burger!