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.

It's a New Year and great new menu items at Amalfi's Restaurant & Bar in Lawrenceville. They help make these videos possible, so stop in and say thank you!

It's another Lab Tasted and Lab Approved recipe from our kitchen to yours! Please like and share so we can continue to grow our culinary community!

Your shopping list is below, then watch the video to see how it's done!

Shopping List:


  • 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

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