Mousses / Hors d'oeuvres

Mousse Truffée Burger

with Mousse Truffée - Pork & Chicken Liver Mousse with Truffles

​4 Servings


5 oz. Mousse Truffée

1 1/3 oz. Beef

4 Hamburger Buns

4 Large leaves of lettuce

1 Large tomato 

4 Slices Provolone Cheese

8 oz. Crimini mushrooms

2 tbsp. Unsalted butter

Salt & pepper


In a hot cast iron skillet, add the butter, some salt and pepper and mushrooms

Made 8 patties out of the 1 1/3 oz. of beef

Slice of Truffle Mousse into 4 even slices and add each one to the top of a slice of Provolone Cheese

Season your patties generously with salt and pepper

In a searing hot cast iron skillet, cook your patties to desired degree  

Place the cheese and truffle mousse on top of your patties on the pan (about 30 sec.)

To the bottom bun add the patties with their toppings, then some mushrooms, lettuce and tomato before adding the top bun

Compete with mayonnaise (a great complement to the strong flavors of Mousse Truffee and Provolone) 


Credit: Dinner then dessert