Truffle Style Fries Burgerfi Recipes

PARMESAN TRUFFLE FRIES

Steps:

• Preheat the oven to 450 degrees Farenheit.
• Cut the potatoes into fries (watch the video to see!): Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions.
• Place the fries in a large bowl with the olive oil and kosher salt. Mix thoroughly to combine.
• Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
• Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400 degrees.
• Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
• Remove the baking sheets from the oven. Drizzle with the truffle oil (note that if your bottle does not say "all natural", drizzle to taste - it's much stronger than all natural, so don't use the quantity listed.) Add chunky sea salt, crushing it with your fingers as you sprinkle. Sprinkle with the Parmesan cheese and chives. Serve immediately (fries become softer as they sit). If making in advance, omit Step 7, then reheat the fries in a 400 degree oven and perform Step 7.

TRUFFLED FRENCH FRIES

Steps:

• Cut potatoes to desired size, but not too thick. Try to ensure fries are as close to the same size as possible.
• Place fries into a microwave-safe container and microwave for 4 minutes.
• Place oil into a frying pan and heat to 375 degrees F (190 degrees C).
• Place 1 to 2 handfuls of fries in the frying pan and fry until browned and soft, 4 to 5 minutes, turning and tossing frequently to cook evenly.
• Preheat the oven to 225 degrees F (110 degrees C).
• Drain fries in a bowl lined with a paper towel. Toss fries in the bowl to get rid of excess oil; remove paper towel.
• Combine cilantro, Parmesan cheese, garlic, salt, and pepper in a bowl. Toss fries in the mixture until well mixed. Drizzle fries with truffle oil and toss again until well mixed. Transfer fries to an oven-safe container.
• Bake in the preheated oven to allow truffle oil to settle and reheat fries, 5 to 7 minutes. Serve fries while hot.

PARMESAN TRUFFLE FRIES

Steps:

• Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
• Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
• Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
• Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
• Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

TRUFFLE FRIES

Steps:

• Fill sink ½ way with cold water. Slice potatoes into 1/4 - 3/8 inch strips. Place cut potatoes directly into cold water. Agitate potatoes to remove dirt and excess starch. Bring 2 quarts of water to a simmer. Add salt and stir to dissolve. Pour salt water into a large container. Add remaining 6 quarts cold water. Transfer potatoes from sink to salted water. Potatoes can be stored in the refrigerator until you are ready to blanch.
• Heat fry oil in fryer to 300 degrees. Shake excess water from potatoes and place in fry basket in batches. Drop into oil and allow to cook for 2 minutes and 15 seconds. Remove from oil and shake aggressively to separate fries. Place cooked fries on a sheet tray and keep cold until ready for final cooking step. Wait for fry oil temperature to return to 300 degrees before continuing with next batch.
• Place 12 oz of Fry Prep in hot fryer until crisp. Drain well. Place drained fries in a metal mixing bowl and toss with grated cheese, truffle oil and salt.

QUICK AND EASY PARMESAN TRUFFLE FRIES

Steps:

• Preheat oven to 450F. Set up racks in the upper middle and lower middle positions.
• Take out two baking sheets and spread out half a bag of fries onto each sheet. Bake the fries for 6 minutes. Then switch the trays from upper to lower and lower to upper, and turn each of them 90 degrees (flip back and front.) Bake an additional 6 minutes. If the fries aren't quite crisp enough, bake them for 1-2 minutes more.
• While the fries are cooking, organize the truffle oil, parmesan, and parsley. Then, make the aioli.
• For the aioli: Whisk together the egg yolk, salt, and 1 tsp of malt vinegar. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened. Stir in the paprika. Then, taste the aioli and add more malt vinegar until you like the flavor. I find that one more teaspoon is perfect.
• Once the fries are done, immediately toss them with 2 tablespoons of the truffle oil and about half the parmesan and parsley. Mound them up in your serving dish and then top with the remaining truffle oil, parmesan, and parsley. Serve with the malt vinegar aioli.

TRUFFLED FRENCH FRIES

Steps:

• Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.
• *Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.

TRUFFLE BURGER

Steps:

• Make the glaze: Bring the port to a simmer in a small saucepan over medium-high heat. Cook until slightly reduced and syrupy, about 10 minutes. Remove from the heat and whisk in the truffle oil, truffle salt and sugar; add more truffle oil to taste. Let cool slightly.
• Make the aioli: Whisk the mayonnaise, truffle oil, garlic and lemon juice in a small bowl; add more truffle oil to taste. Set aside.
• Cook the burgers: Preheat a cast-iron or other heavy-bottomed skillet over high heat. Lightly brush the skillet with vegetable oil. Form the beef into four 3/4-inch-thick patties, 4 inches each. Cook until the bottoms are seared, 4 to 5 minutes. Flip and cook about 4 more minutes for medium. Top each burger with a slice of cheese and let melt, about 1 more minute; remove to a plate. Brush the cut sides of the buns with melted butter and toast in the skillet, 30 seconds to 1 minute.
• Spread the aioli on the bottom buns; top with the burgers. Whisk the glaze and drizzle over the burgers; cover with the top buns.