Name: Gordon Ramsay Truffle Burger Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200g mayonnaise; 1 tbsp each fresh chives, parsley, basil, and dill; Juice of half a lemon; 1 tbsp truffle oil; 4 beef burger patties; 4 portobello mushrooms; 8 slices truffled goat's cheese; 4 brioche buns; Fresh truffle for grating; Pickled jalapeños; 4 handfuls rocket (arugula); Salt, pepper, olive oil

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Most truffle burgers online are a regular patty with truffle oil drizzled on top. Ramsay’s version is different because the truffle flavour comes from the cheese and the mayo, not just oil, so you taste it in every layer instead of just on the surface.

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Why Ramsay Uses Truffle In Three Layers

A single drizzle of truffle oil disappears under the weight of beef, cheese, and bun. Ramsay builds the truffle into the mayo so it coats the bread, uses truffled goat’s cheese so it melts into the patty, and grates fresh truffle on top so you smell it the moment you pick it up.

I tried the single-drizzle approach first and could barely taste the truffle. Once I made the full three-layer version, I understood why this burger costs what it does at his restaurants.

Truffle Burger Ingredients

For the truffle herb mayo:

200g (¾ cup + 2 tbsp) mayonnaise
1 tbsp each fresh chives, parsley, basil, and dill, finely chopped
Juice of half a lemon
1 tbsp truffle oil
Pinch of salt

For the burger:

4 beef burger patties (80/20 mince, about 170g / 6oz each)
4 portobello mushrooms, stalks removed
8 slices truffled goat’s cheese
4 brioche buns
Fresh truffle for grating (optional but worth it)
Pickled jalapeños
4 small handfuls rocket (arugula)
Salt and pepper
Olive oil

How To Make Gordon Ramsay Truffle Burgers

Make the truffle mayo: Mix the mayonnaise, chopped herbs, lemon juice, truffle oil, and salt in a bowl, then chill until ready to use.
Season the patties: Sprinkle both sides of each patty with salt and pepper.
Grill the mushrooms: Brush the portobello mushrooms with olive oil and grill or pan-fry for 3 to 4 minutes per side until soft.
Cook the patties: Sear in a hot pan or on the grill for 4 to 5 minutes per side.
Add cheese: Lay 2 slices of truffled goat’s cheese on each patty in the last minute and cover to melt.
Toast the buns: Split the brioche buns and toast cut-side down.
Build: Truffle mayo on both buns, portobello mushroom on the bottom, patty with melted cheese, pickled jalapeños, rocket, and fresh truffle grated on top.

Where To Find Truffled Goat’s Cheese

Most good delis and cheese counters stock truffled goat’s cheese, and it is becoming more common in supermarkets. If you cannot find it, use regular soft goat’s cheese and add an extra half teaspoon of truffle oil to the mayo to compensate.

I found mine at Waitrose, but any soft cheese with truffle pieces through it will work. Brie with truffle is another option that melts beautifully on a hot patty.

The Portobello Mushroom Makes It

The grilled portobello is not just a topping, it is a whole layer that adds an earthy, meaty base under the patty. Truffle and mushroom are a natural match because they share similar flavour compounds, which is why this combination works so well.

I grill the mushrooms at the same time as the patties so everything is hot when I build. Slice them if they are too thick to bite through, or leave them whole for a more dramatic stack.

Truffle Oil vs Truffle Paste vs Fresh Truffle

Truffle oil is the most common and cheapest option, but most bottles use a synthetic compound instead of real truffle. Truffle paste contains actual pieces of truffle in oil and has a more authentic flavour. Fresh truffle grated on top is the real thing but costs significantly more.

I use truffle paste in the mayo and save fresh truffle for grating on top if I can find it. The paste gives consistent flavour batch after batch, while truffle oil quality varies so much between brands that I never know what I am getting.

The Street Burger Restaurant Version

Gordon Ramsay’s Street Burger restaurants serve their truffle burger with a bourbon-spiked homemade ketchup alongside the herb mayo. The ketchup uses passata, brown sugar, cider vinegar, Worcestershire sauce, and Maker’s Mark bourbon, cooked down until thick.

I skip the bourbon ketchup at home because the herb truffle mayo is already rich enough. But if you want the full restaurant experience, simmer those ingredients for 15 minutes and serve it in a small dish on the side.

Truffle Parmesan Fries On The Side

The classic pairing at Ramsay’s restaurants is truffle parmesan fries: oven chips tossed with a drizzle of truffle oil, grated Parmesan, chopped parsley, and flaky salt while still hot. The truffle on the fries echoes the truffle in the burger and makes the whole meal feel like one dish.

I make these every time I do the truffle burger. Toss the chips the moment they come out of the oven so the Parmesan melts slightly and sticks to the surface.

FAQs

Is truffle oil the same as real truffle? No. Most truffle oils use a synthetic compound called 2,4-dithiapentane to mimic the flavour. Ramsay has spoken against cheap truffle oils publicly. Use the best quality you can find, or skip the oil and use truffle paste instead.
Can I use a different cheese? Gruyère or brie both work with truffle. Swiss cheese is milder and lets the truffle come through more. I would avoid cheddar because the sharpness competes with the truffle instead of supporting it.
What should I serve alongside? Truffle parmesan fries are the classic pairing at Ramsay’s restaurants. At home, I do oven chips tossed with a drizzle of truffle oil and grated Parmesan while they are still hot.

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Nutrition Facts

Per serving (1 truffle burger with bun):

Calories: 680 kcal
Total Fat: 42g
Saturated Fat: 16g
Cholesterol: 115mg
Sodium: 780mg
Carbohydrates: 32g
Fibre: 3g
Sugars: 5g
Protein: 40g