8 strips of bacon, chopped
2 large yellow onions, diced
salt and black pepper
Here is a good Truffle Salt from Amazon
Here is a good Truffle Oil from Amazon
In a small bowl, whisk together the mayo, sour cream, truffle oil, lemon juice, garlic powder and a dash of salt and black pepper until smooth and creamy. Cover and refrigerate until you are ready to serve.
In a large sauté pan set over medium heat, add the bacon. Cook until crispy, about 5-6 minutes and then remove from the pan with a slotted spoon leaving the bacon fat behind. Transfer the bacon to a plate that has been lined with a paper towel. Add the onion to the pan with the bacon fat. Cover and cook until the onion has caramelized, stirring occasionally, about 10-15 minutes. Stir in the bacon add salt and pepper to taste. Remove from heat and set aside.
Melt 2 tablespoons of unsalted butter in a non-stick skillet over medium heat. Add the mushrooms and cook until tender and brown, about 6 minutes. Season with salt and black pepper. Stir in the Truffle oil and cook until the oil has mostly cooked out and the mushrooms are coated. Remove from heat and set aside.
Preheat a grill or grill pan over medium to medium high heat. In a large bowl, combine the ground beef, truffle oil and salt and black pepper. Mix with clean hands until the mixture comes together. Form the beef into 4 equal-sized patties.
Spray the grill or grill pan with a non-stick spray and place the patties directly on the heat. Cook for about 4 minutes on each side for medium rare (adjust timing based on how well done you want your burgers). Add cheese on top of each burger when there are 2 minutes left of cooking time. Once the cheese has melted remove from heat and let the burgers rest for a couple of minutes. This will allow much of the juice to drain from the burger so your bun won't get too soggy.
Assemble your truffle burgers by layering truffle aioli on each side of the buns, fresh arugula, Truffle mushrooms, onion-bacon compote and the burger patties on 4 toasted potato buns.
I served these with, you guessed it, truffle potatoes. I roasted potatoes with truffle oil, truffle salt and garlic powder. Then I dipped them in what was left over or the truffle aioli.