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Triple Havarti Truffle Burger

Triple Havarti Truffle Burger

Prep 2 hr Cook 15 min 3 servings

Calling all truffle lovers! A spin on a classic, this Triple Havarti Truffle Burger features a savory burger stuffed with irresistible CASTELLO® Creamy Havarti Cheese, topped with salty, truffle-cheese covered fries, a fried Havarti cheese stuffed mushroom and finished off with a delicious onion jam.

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For Beef Patty:

For Truffle Cheese Sauce:

For Fried Havarti Stuffed Mushrooms:

  • 3 large baby bella button mushrooms (de stemmed and cored)
  • 3 oz shredded Castello® Havarti cheese
  • 2 garlic cloves crushed
  • • 1/4 extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 1 cup all purpose flour
  • 1 egg whisked
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • ½ tsp kosher salt
  • 2½ cups avocado oil

For Caramelized Red Wine Onion Jam:

  • 1 white onion (diced small)
  • 2 tbsp unsalted butter
  • 1 tsp sugar
  • ¼ cup red wine of your choice (pinot noir)

For Hand Cut Frites:

  • 2 large yukon gold potatoes
  • reserve avocado oil for frying
  • flaky salt to taste


Recipe Credit: Priscilla Jamarillo of Fried Out LA

1. Add diced onions to a small skillet and sautee in butter over medium heat until fragrant and transluscent. Continue to cook until a deep caramel color coats the onions. Add red wine; stir frequently until wine has nearly evaporated. Add sugar and reduce heat to low, continue to stir occasionally until onions produce a jam like consistency. Whisk all ingredients to combine. Allow 2 hours to overnight for ingredients to fully meld and produce full flavor.

2. Combine all ingredients (except for cheese) in a bowl, mix well. Form a disc with ½ cup of beef mixture and place shredded cheese in the middle, continuing to form the patty enclosing cheese in the center. Cook patties on a barbecue grill or griddle until fully seared and cheese begins to melt out. Place CASTELLO® Creamy Havarti Cheese stuffed patty on top of the bottom bun.

3. In a small saucepan, melt butter on low heat, add flour and whisk until fully incorporated. Cook the roux for 1-2 minutes to allow the flour to develop a light blonde color. Slowly add warm cream, about half a cup at a time, whisking vigorously to yield a smooth sauce base. Whisk for 3-5 minutes until heated through, adding shredded CASTELLO® Creamy Havarti Cheese and whisk to combine. Continue to cook until the cheese has fully melted and the sauce is smooth and rich in texture. Ladle 4 oz of the havarti truffle sauce over fries.

4. Add crushed garlic to small bowl and combine with olive oil. Fully coat the interior/exterior of the mushrooms with the garlic infused oil. Let rest and set up breading station to fry the mushrooms. Using three shallow bowls, add all purpose flour to the first, whisked egg to the second and panko breadcrumbs, pepper, garlic powder and salt to the third. Whisk well to combine. Fill each garlic mushroom with one ounce of CASTELLO® Creamy Havarti Cheese. Roll each in flour, coating all sides generously. Continue to coat in egg, proceed to finish in panko bread crumb coating, making sure to fully coat each mushroom. Heat oil to 350, gently place each mushroom in heated oil and fry completely until exterior reaches a deep golden-brown color. Remove from oil and place on cake rack. Place one fried havarti stuffed mushroom on top.

5. Spoon 2 teaspoons of red wine onion jam on top bun and place on top of stuffed mushroom, secure with burger pick and enjoy!