White Truffle Oil- Buttered Burger topped with Cheesy Grilled Fennel

Ingredients

2 sticks of Salted organic butter (room temperature)
1/4 cup white truffle oil
1/4 cup olive oil 2 bulbs of fennel
1/2 cup olive oil 1 tsp lemon juice
1/2 cup grated parmesan cheese
3 tsp coarse salt
1 tsp freshly ground pepper
1 3/4 ground beef (15% fat)
6 hamburger buns (split horizontally)

Instructions

Blend together the while truffle oil and butter in food processor. Spread the white truffle oil butter onto parchment paper and roll into 1 inch diameter log. Wrap with plastic wrap and chill for at least one hour. Combine ground beef with 2 tsp salt and ½ tsp pepper in a large bowl. Divide into 12 equal patties. Take out the chilled white truffle oil- butter and slice 1 ¼ inch slices. Insert a slice of this white truffle oil- butter onto one patty and top with another patty. Close the patties to make one ¾ inch patty. Repeat to make a total of six ¾ inch thick patties. Chill burgers until ready to grill. Start up the barbeque grill onto medium high heat. Grease grill rack with oil soaked rag. Cut the tops and the excess stalk off the top of the fennel. Trim the bottom of the bulb in half. Drizzle olive oil and season with salt and pepper. Grill over medium- high heat for 5 minutes a side. Remove fennel bulbs from the grill and slice thinly. Place the thinly sliced fennels bulbs in a large mixing bowl and combine with grated parmesan cheese and lemon juice. Wrap bowl with aluminum foil to keep warm. Start up the barbeque grill onto medium high heat. Grease grill rack with oil soaked rag for a non stick burger. Grill burgers over medium high heat until preferred doneness. (5-minutes per side for medium rare) Let burgers rest for 3 minutes. Meanwhile grill the hamburger buns until lightly toasted for about 1 minute. Spread buns (bottoms and tops) with white truffle oil- butter. Build the burger with the patty, white truffle oil- butter, and cheesy fennel slices. Cover with bun tops. Makes 6 servings.