Truffle Parmesan Fries & Burger
A burger paired with crispy fried potatoes finished with truffle oil and aged cheese. The patty and potato preparation are fully swappable to suit proteins and starch preferences.
Ingredients
Method
Cut the potato or starchy base into uniform 1/4-inch batons; pat dry with paper towels to remove excess moisture.
Form the ground protein into a loosely packed patty about 3/4 inch thick and slightly wider than your bun; season generously with salt and black pepper on both sides just before cooking.
Heat oil to 350°F in a deep frying vessel. Working in batches, fry the cut potatoes until golden and crispy, about 8–10 minutes; transfer to paper towels and season with salt immediately.
Heat a skillet or griddle over medium-high heat. When hot, place the patty on the surface and cook without pressing for 3–4 minutes until a crust forms; flip and cook another 2–3 minutes until it reaches 160°F internal (or desired doneness).
Toast the bun lightly if desired. Spread special burger sauce on the bottom half; layer the patty, lettuce, and tomato slice; top with the bun.
Toss the hot fried potatoes with truffle butter or truffle oil, then scatter freshly grated parmesan cheese and chopped parsley over them.
Plate the burger and fries together and serve immediately while the fries are still hot and crispy.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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