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BURGER INGREDIENTS

SPRING GREEN INGREDIENTS

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DIRECTIONS

In a bowl , mix the ground chuck and seasonings together . Remove the thyme leaves from the sprigs before adding to the bowl . Form into 6 equally thick patties .

In a pan , add 1 tablespoon of Madagascar Black Pepper Olive Oil and sauté the sliced mushrooms until slightly golden brown . Remove from pan , and set aside . Using the same pan add 1 Tablespoon of Madagascar Black Pepper Olive Oil and the onion slices . Sauté on medium-low heat until caramelized .

In a separate large pan , fry 3 patties at a time . Fry 3-4 minutes per side . Once cooked , top immediately with white cheddar cheese slices . Once the burgers are ready , use the pan to cook the bacon .

4 . In a separate bowl , mix the mayo and truffle oil and set aside .

5 . In a deep pot , add enough oil for deep frying , but no more than half full . Heat oil until it reaches 300 ^o F . In the meantime , stuff the thawed shoestring fries into the ring mold until 3 / 4 full and compress together .

6 . When the oil reaches the appropriate temperature , carefully submerge the fries in the mold using a spoon to hold it underneath and tongs hold the mold on each side . Cook for appropriately 5 minutes until the fries are light golden brown . Remove the mold from the oil and place on a plate lined with a paper towel in order for the excess oil to drain .

7 . Cook the gravy according to packet instructions .

8 . Assembly : Smear the Black Truffle Aioli on both sides of the bun , add the burger patty , top with bacon , caramelized onions and mushrooms . Place the fries on top of the patty , cover with cheese curds , gravy and finally top with spring greens .