Black Garlic Truffle Gouda Burger (Print Version)

Indulge in a juicy burger, black garlic truffle gouda, midnight aioli, and fresh toppings on a brioche bun.

# Ingredients:

→ Burger

01 - 1 pound ground beef (80/20 blend)
02 - 4 brioche burger buns
03 - 4 slices Black Garlic Truffle Gouda cheese
04 - Fresh lettuce leaves
05 - 2 large tomatoes, sliced
06 - 1 red onion, sliced
07 - Fresh thyme sprigs, for garnish
08 - Salt, to taste
09 - Black pepper, to taste

→ Midnight Aioli

10 - 1 cup mayonnaise
11 - 2 garlic cloves, minced
12 - 1 tablespoon freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - Salt, to taste
15 - Black pepper, to taste

# Steps:

01 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl. Mix thoroughly until smooth. Refrigerate for a minimum of 30 minutes to develop flavors.
02 - Divide ground beef into 4 equal portions, approximately 4 ounces each. Gently shape into patties without overworking. Season both sides generously with salt and black pepper.
03 - Heat a grill or cast-iron skillet over medium-high heat until it reaches high temperature.
04 - Place patties on the hot surface and cook for 4-5 minutes per side for medium-rare (internal temperature 130–135°F). Adjust time for preferred doneness. Avoid pressing down on patties to retain juices.
05 - Top each patty with a slice of Black Garlic Truffle Gouda during the last minute of cooking. Cover momentarily to facilitate even melting.
06 - Place brioche buns cut-side down on the grill or in a preheated oven at 350°F for 3–5 minutes until lightly golden and crisp.
07 - Spread midnight aioli generously on bottom bun. Layer with fresh lettuce, cheese-topped beef patty, tomato slices, and red onion rings. Garnish with fresh thyme sprigs and cap with the upper bun.
08 - Allow assembled burgers to rest for 2–3 minutes before serving to ensure juices redistribute. Serve immediately with additional midnight aioli on the side.

# Notes:

01 - Refrigerating the aioli enhances its flavor and consistency.
02 - Allowing the patties to rest post-cooking ensures maximum juiciness.

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