Author Notes
Worth the mess! Dry aged beef, pan fried in bacon drippings, truffle salt, bacon, duck egg, avocado, heirloom tomato and pickle. —Sue O'Bryan
Ingredients
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1 pound
ground dry aged, grass fed beef
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1 teaspoon
black truffle salt
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4
slices bacon from pastured pork
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1/2
avocado, sliced
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2
duck eggs
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1
heirloom tomato, sliced
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handful
dill pickle slices
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2 tablespoons
butter
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2
brioche hamburger buns, buttered (1 Tbps butter) and toasted
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2 tablespoons
bacon drippings
Directions
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Form 2 1/2 inch thick patties with beef, using a light touch. Make a small dimple in the center of the patties. Sprinkle with truffle salt on both sides.
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Cook bacon in cast iron skillet until medium crisp. Remove bacon and reserve 2 Tbsp. bacon drippings.
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Heat bacon drippings over high heat. Cook patties over high heat, not moving, for 2 minutes. Flip and cook over medium heat 3-4 minutes, without moving or smashing down with a spatula. Leave in pan, off heat, covered, while you fry duck eggs.
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Over high heat, fry duck eggs in 2 Tbps butter
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Assemble burgers: On bottom of bun place a handful of pickles. Place patty on top of pickles, followed by bacon, avocado, fried egg and tomato. Place top bun on top and dig in!
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