Burger with Beef Bacon and Black Truffle Aioli
About this Recipe
Another great Kobe Roux BBQ dish that’s great for entertaining or for a quick weekday meal. Can be prepared on the grill, flat top or a heavy cast iron skillet on the range.
This recipe includes Kobe Roux’s house cured and smoked beef bacon and pecan-smoked gouda. The smoked beef bacon can be replaced with any type of bacon and the smoked gouda can be store-bought.
- 2 Pounds Prime Cut Beef ground beef (80/20)
- 4 Brioche buns
- 1/2 Medium white onion
- 7 Each portobella mushrooms, cleaned and sliced
- 4 Slices thick-cut beef bacon, cut into 2″ pieces
- 4 slices smoked gouda cheese
- 4 Tbsp real mayonaise
- 2 Tbsp black truffle oil
- 1 tsp ground black pepper
- 1 tsp granulated garlic
- 2 Tbsp Kobe Roux Classic Steakhouse Rub
Season 2-pounds of ground, Prime Cut Beef with Kobe Roux’s Steakhouse Rub or the seasoning of your choice. Form into 1/2 LB patties, then set aside in the refrigerator.
Trim all veggies into bite-sized strips and set aside.
Cook the bacon on a flattop or cast iron skillet until done. Set aside.
Grill onions and mushrooms over medium-high heat and toast all the brioche buns. Set aside.
Gill the burgers and season them again if desired. Once 3/4 done, add bacon pieces, gouda cheese, onion, and mushrooms. Layer the bottom of each bun with the black truffle aioli, top each with burgers and serve.
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A1 Aioli Sauce