“It was an opportunity to bring something a little healthier to our menu and educate our customers how eating a touch healthier can still be fun!” — Chef Trevis Langley, Red Cow, Minneapolis and St. Paul, Minnesota
For burger patties, in a braising pan over medium heat, cook mushrooms until juices are released. Continue to simmer until all moisture is evaporated. Add marsala and cook down until all liquid is gone. Transfer mushrooms to a bowl and place in refrigerator to cool. Once cooled, add mushrooms to food processor and pulse until finely chopped. In a medium bowl add mushrooms and ground beef, mix until well combined. Divide into six 8-ounce balls.
For roasted garlic aioli, in a bowl, add mayonnaise, garlic, sour cream, white vinegar, salt and white pepper; whisk until smooth.
Fried shallots with truffle oil, in a heavy-bottom saucepan fitted with a deep-fry thermometer, heat oil to 350°F. Rinse shallots under cold water and place in a large bowl. Add flour to bowl and toss until shallots are coated. Shake off excess and drop shallots into hot oil. While frying, stir constantly until golden and crispy. Remove shallots from oil and transfer to a clean bowl. Toss with salt, pepper and truffle oil.
Cook burger patties, in a large skillet heated to 400°F, place burger portions on pan and press into ½-inch patties. Generously season with salt and pepper. Cook until crust has formed, about 5 minutes. Flip and continue to cook, about 5 minutes. Place 1 slice of cheese on each patty and cook until melted. Remove burgers from heat to rest. Spread softened butter onto each half of bun and toast in skillet until golden brown. Remove bun and spread a tablespoon of aioli on the bottom half of each bun, top with burger patty and fried truffle shallots. Top with bun and serve.