Beef Patties with Truffle Aioli
March 14, 2025 • 0 comments

- Prep Time:
- Cook Time:
- Servings: 2
Ingredients
- (1 lb) Ancestral 10 Ground Dexter Beef 80/10/10
- (1 whole, large) Sweet potato
- (1 whole, medium) Yellow onion
- (2 3/4 oz) Green kale
- (1 whole, large) Lemon
- (1/2 cup) Mayonnaise
- (1 teaspoon) Dijon mustard
- (1 clove, minced) Garlic
- (1 teaspoon) Smoked paprika
- (1 teaspoon) Garlic powder
- (3/4 teaspoon) Truffle zest
- (4 oz) Creminin mushrooms
Directions
Preheat oven to 425 degrees. Halve sweet potatoes and slice into rough-cut French fries. Wipe mushrooms clean with a damp paper towel, remove stems if desired, cut into slices about 1/4 inch thick. Cut ends off of yellow onion and discard peel. Cut lengthwise into strips about 1/4 inch thick. Remove and discard thick stems from kale, roughly chop leaves into bite-sized pieces. Juice lemon and zest the peel. Mince the garlic clove.
To make the truffle aioli, combine mayonnaise, lemon zest, lemon juice, Dijon mustard, minced garlic in a bowl. Salt and pepper to taste. Add truffle zest 1/4 of a teaspoon at a time and adjust for taste.
Season sweet potato fries with smoked paprika and garlic powder, salt, pepper, and 1 table spoon of olive oil. Spread evenly on a foil-lined baking sheet, bake for 20-25 minutes, stirring halfway through.
Form ground beef into two patties, about 1/4 inch thick. Season with salt and pepper. Heat about 1 1/2 tablespoons of olive oil in a large saute pan over medium-high heat. Once pan is hot, add patties, cook 3-5 minutes on each side or until desired doneness.
Heat about 1 1/2 tablespoons of olive oil in same pan used for patties. Add mushrooms and onion to hot pan, cook 5-7 minutes, stirring occasionally, season with salt and pepper. Add kale, cook 2-3 minutes or until kale wilts, stirring occasionally.
Plate your dish by dividing the veggies between plates, placing the beef patty on top. Drizzle with lemon-truffle aioli. Serve sweet potato fries on the side. Enjoy!