Bymark hamburger Sirloin burger with porcini mushrooms, Brie de Meaux and truffle aioli

Name: Bymark hamburger Sirloin burger with porcini mushrooms, Brie de Meaux and truffle aioli
Ingredients: 800 g trimmed beef striploin, hand chopped; salt and freshly ground black pepper; salt and freshly ground black pepper; olive oil for cooking; 4 fresh porcini mushrooms, sliced 1cm thick; 4 slices Brie de Meaux cheese

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

This wonderful recipe comes courtesy of top Canadian chef Mark McEwan, of Toronto’s trendy North 44 Restaurant. The melting Brie and fat juicy porcini mushrooms work brilliantly together while the truffle aioli adds a touch of elegance.

Ingredients

800 g trimmed beef striploin, hand chopped
salt and freshly ground black pepper
olive oil for cooking
4

Burger
Gluten-free

Method

Place the chopped striploin in a bowl, season liberally with salt and pepper.
Form into 2.5cm thick patties, then brush lightly with olive oil.
Heat a chargrill or pan grill until very hot, add the burgers and grill until desired doneness (about 4 minutes per side for rare), remove.
Brush the sliced porcini mushrooms with the olive oil and g