Burgers with Black Truffle Chili Crunch

 

Momofuku sent me a massive care box lately, which included their Soy & Scallion Noodles, Tingly Chili Noodles, Spicy Soy Noodles, Seasoned Salts, and a couple jars of their Chili Crunch. Everything was great, as predicted — and their Savory Seasoned Salt will most likely be my new go-to burger spice till it runs out, which at the rate I'm using it will be very soon — but my absolute favorite thing they sent me was their Black Truffle Chili Crunch.

I've tried a lot of various black truffle flavored sauces and food products in the past and haven't always been a fan of them because so many of them are produced with phony truffle flavoring that doesn't give you the actual truffle taste and they just end up smelling chemically — that's definitely a term, right? — rather. Momofuku's Black Truffle Chili Crunch, on the other hand, is made with real black truffles, and you can tell

Momofuku had a recipe for a burger topped with onions cooked in their Black Truffle Chili Crunch that looked incredibly fantastic, so I thought I wanted to create a Chili Crunch Burger as well... with a few slight tweaks. I started by combining ground beef, diced jalapeos, and tiny chunks of Cheddar cheese, as well as Momofuku Savory Seasoned Salt and Black Truffle Chili Crunch, then forming burger patties to cook. Then I chopped a couple more jalapeos into 1/4′′ thick slices and placed them in a pan with a tablespoon of olive oil over medium heat, swirled and cooked them until soft, then mixed in a tablespoon of honeyCrunch Black Truffle Chili.

When everything was ready, I spread some sriracha mayo on the bottom of a burger bun, topped it with lettuce and tomato, a jalapeo Cheddar burger patty — which I ended up topping with a slice of Pepper Jack cheese — and my sautéed Black Truffle Chili Crunch jalapeo slices, and bit into the best tasting burger I'd had in a long time. I also created a second Jalapeo Cheddar Burger that was dusted with Black Truffle Chili Crunch during the last minute on the grill and it was very darn fantastic as well, so if you want that extra black truffle flavor punch, you could certainly go that route.

If you want to sample any of these Momofuku goods, use the code DUDEFOOD10 at this site to save 10% off your order until the end of the month. I don't receive anything if you use the code, and I'm perfectly aware that there are only six days left for you to use it, but that's entirely on me for being lazy and waiting a whole month after they handed me everything to actually write something about Momofuku.

Burgers with Black Truffle Chili Crunch Jalapeo Cheddar Recipe

Momofuku's Black Truffle Chili Crunch is used in this recipe for Jalapeo Cheddar Burgers to take them to the next level!

Prep Time10 mins

Cook Time10 mins

Course: Main Course

 

Cuisine: American

 

Keyword: burgers,

 

Servings: 3

Ingredients

• 1 pound ground beef
• 5 jalapeños
• 3 hamburger buns
• 3 ounces Cheddar cheese cubed into small pieces
• 3 slices Pepper Jack cheese or other preferred cheese
• 2 tablespoons Momofuku Black Truffle Chili Crunch
• 1 tablespoon Momofuku Savory Seasoned Salt
• lettuce, tomato or any other burger toppings you enjoy

Instructions

• To make three 1/3 pound burger patties, dice three jalapeos and blend with cubed Cheddar cheese, ground beef, 1 tablespoon Black Truffle Chili Crunch, and Momofuku Savory Seasoned Salt.
• The remaining two jalapeos should be sliced into 1/4" thick slices.
• 1 tablespoon olive oil in a pan over medium heat, 1 minute tossing sliced jalapeos Reduce the heat to low and continue to simmer for 5 minutes, or until the jalapeos are tender. 1 tablespoon Momofuku Black Truffle Chili Crunch, stirred in
• Grill burger patties for 5 minutes per side over medium heat, or until done to your liking. During the last minute of grilling, top your burger with a piece of Pepper Jack or your choice cheese.
• Assemble your burgers by starting with a bottom bun, then adding your choice toppings (I used Sriracha mayo, lettuce, and tomato), followed by a burger patty, sautéed jalapeos, and lastly a top bun.
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