Olive oil, for cooking
500g free-range lean beef mince
125ml (1/2 cup) fresh white breadcrumbs
1 egg, lightly whisked
5ml (1 teaspoon) dried oregano
½ teaspoon Stonebarn Black Truffle Seasoning (Imported by The Truffle Lady SA)
½ teaspoon salt
Freshly ground black pepper
4 burger buns, buttered and toasted
Lettuce, sliced cheddar, sliced tomato, to serve
Herbed Truffle Mayo
125ml (1/2 cup) Greek yoghurt
30ml (2 tablespoons) Stonebarn Truffle Mayonnaise (Imported by The Truffle Lady SA)
15ml (1 tablespoon) olive oil
30ml (2 tablespoons) lemon juice
A handful of flat leaf parsley, basil and dill
Salt and freshly ground black pepper
For the beef patties, place all the ingredients in a large bowl. Mix well to combine. Divide into 4 portions and shape into patties. Cover and chill for 30 minutes to firm up.
To make the truffle mayo, place all the ingredients in a small bowl and whisk to combine. Season to taste and set aside.
Heat 1 tablespoon of olive oil in a heavy-based pan. Cook the patties until deeply golden with a good crust, about 4-5 minutes. Turn and cook for a further 4 minutes or until done to your liking.
To assemble, spread a spoonful of truffle mayo on the bun. Layer with lettuce, tomato, cheese and then the beef patty. Finish with another spoonful of mayo. Serve The Perfect Fries, if you like.