Burger Fingers and Truffle Fries — Foodie Friday
Sometimes a kitchen mistake can lead to a delicious new dish. That is how burger fingers were born in my kitchen. My Official Lab Taster, Henry, and I wanted a burger, but we didn't have any rolls. So we slapped a couple burgers on the grill, melted a big slab of Swiss cheese over top, then sliced them into strips. We then added some hand-cut truffle fries and a spicy bleu cheese sauce for dipping, and you have the perfect finger food for your next party!
The burgers are best done on the grill, and you'll want to use a lean beef. In this recipe, I'm using 90% lean ground sirloin. Ground beef with a higher fat content will shrink, and will not have the proper texture for finger food. You will also want to cook them medium-well, so they don't fall apart when you slice them.
For the fries, we're using some white truffle oil combined with avocado oil. When using truffle oil, keep in mind a little goes a looong way. If you use too much, the flavor will be overpowering. We'll balance the truffle with some salt and Herbs de Provence, which is a delicious blend of savory, rosemary, basil, marjoram, and Thyme. (This should be a staple in any kitchen.) To cut the fries, use a mandolin slicer or a sharp knife. I show you both techniques in the video. I'm using my air fryer for the French fries, but you can also bake them in the oven or use a traditional oil fryer.
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- 4 ¾"-thick lean ground beef burgers (90% lean)
- 1 Tbsp. salt
- 1 Tbsp. black pepper
- 1 Tbsp. garlic powder
- 1 Tbsp. chipotle pepper
- 4 medium-sized russet potatoes (sliced into ¼" strips)
- ¼ C. avocado oil
- 1 tsp. white truffle oil
- 1 tsp. salt
- 1 tsp. Herbs de provence
Bleu Cheese Dip
- 1 C. sour cream
- 1 C. crumbled bleu cheese
- 1 Tbsp. cayenne pepper
- 1 Tbsp. Worcester sauce