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Perfect Dry Aged Beef Burger Recipe with Truffle Aioli and Arugula for Gourmet Flavor

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A gourmet dry aged beef burger featuring a rich truffle aioli and fresh arugula, delivering a juicy, flavorful experience perfect for casual get-togethers or special dinners.

Ingredients

Scale
  • 1 lb (450 g) dry aged beef, freshly ground
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tsp Worcestershire sauce
  • 1 tbsp finely chopped shallots (optional)
  • ½ cup (120 ml) mayonnaise
  • 1 tsp truffle oil
  • 1 clove garlic, minced
  • 1 tsp lemon juice
  • Salt and pepper to taste
  • 4 brioche burger buns, toasted
  • 2 cups (60 g) fresh arugula, washed and dried
  • 4 slices sharp cheddar or your favorite melting cheese (optional)
  • Butter for toasting buns

Instructions

  1. In a medium bowl, combine the ground dry aged beef with salt, black pepper, Worcestershire sauce, and finely chopped shallots. Gently mix until just combined, about 3 minutes. Do not overwork the meat.
  2. Divide the mixture into four equal portions (about 4 oz or 113 g each). Shape each into a round patty, roughly ¾ inch (2 cm) thick. Press a shallow dimple in the center of each patty with your thumb.
  3. In a small bowl, whisk together mayonnaise, truffle oil, minced garlic, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate until ready to use (about 5 minutes prep).
  4. Heat a skillet or toaster. Spread a thin layer of butter on the cut sides of the brioche buns. Toast them in the pan over medium heat until golden and slightly crispy, about 1-2 minutes per side. Keep warm.
  5. Heat the cast iron skillet over medium-high heat until very hot but not smoking. Place the patties in the pan without crowding. Cook for about 3-4 minutes per side for medium-rare, adjusting time for preferred doneness. If using cheese, add a slice on top during the last minute and cover the pan to melt.
  6. Spread a generous spoonful of truffle aioli on the bottom bun. Add the cooked patty with melted cheese, then a handful of fresh arugula. Top with the other half of the bun and serve immediately.

Notes

Do not overwork the meat to keep the burger tender. Press a shallow dimple in the center of each patty to help them cook evenly and stay flat. Let patties rest for a couple of minutes after cooking to redistribute juices. Avoid pressing down on the patties while cooking to retain juiciness. Make the truffle aioli a few hours ahead for deeper flavor. Keep arugula dry to prevent soggy buns.

Nutrition

Keywords: dry aged beef burger, truffle aioli, arugula, gourmet burger, brioche buns, easy burger recipe, homemade burger

Find it online: https://chrisfeasts.com/perfect-dry-aged-beef-burger-recipe-with-truffle-aioli-and-arugula-for-gourmet-flavor/