The Parisian burger packs some seriously sophisticated flavor with Dijon and rosemary, and then the toppings just perfect it with truffle mayo and egg yolk.
Ingredients
- 3 Pounds ground pork
- 3 Teaspoons fresh rosemary, chopped
- 3 Teaspoons garlic, minced
- 3 Teaspoons Dijon mustard
- 6 Slices swiss cheese
- 6 Brioche rolls
- 6 Eggs
- 6 Tablespoons mayo
- 3 Teaspoons truffle oil
- 2 Cups baby arugula
Instructions
- Mix together ground pork, rosemary, garlic and mustard gently until combined
- Gently form into (6) ½ pound patties sprinkling with salt and pepper on each side
- Grill until pork is cooked to 160 degrees Fahrenheit
- Top with cheese and move to indirect heat just to melt
- Mix together mayo, truffle oil, salt and pepper
- Heat a flat pan to medium high heat
- Reduce pan to medium heat, and fry the eggs
- Cover the eggs with a lid to cook the white through, keeping the yolk intact, cooking for about 4 minutes
- Lay arugula onto the bottom bun, top with the burger, then add the fried egg and spread truffle mayo onto the top bun
- Enjoy!
Yields: 6 Servings
Wine Pairing: Sutter Home Pinot Grigio – You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.
