Cooking instructions

For the herb mayo:

1. Add all the ingredients to a bowl and mix until well combined
2. Set aside or cover and chill until ready to serve

For the Maker’s Mark ketchup:

1. Add all the ingredients to a pan set over a high heat and stir together until combined
2. When the mixture starts bubbling, reduce the heat to medium and cook for 15 mins until thickened, stirring regularly
3. Set aside to cool until ready to serve or decant into a sterilised jar and keep in the fridge

To assemble the burgers:

1. Heat a large pan or griddle and cook 4 burger patties for 4-5 mins each side, or until cooked through to your liking
2. Meanwhile, preheat the grill and cook 4 portobello mushrooms for a few mins until tender
3. Cut the buns in half and toast, cut sides up, for a few secs until lightly golden
4. For the last 1 min of cooking, top each burger patty with 2 slices of truffled goat’s cheese and grate over some fresh truffle
5. Layer up the toasted bottom bun with the grilled mushrooms and truffled burger patties
6. Top with a few pickled jalapeños and a small handful of rocket
7. Spread the top bun with the herb mayo to finish
8. Serve with the Maker’s Mark ketchup and chips on the side

VIEW MORE TRUFFLE RECIPES HERE