Make the Mark's Cheeseburger With Truffle Mayonnaise, Off the Late-Night Menu

The Mark's late-night cheeseburger.

Jean-Georges Vongerichten has been busy this year with two major restaurant openings in the space of several weeks. The Mark Restaurant, in the hotel of the same name, has just introduced its late-night menu, complete with dressed-up bar snacks like the Mark Cheeseburger With Brie and Black Truffle Dressing. You can order it in the lounge from 11 p.m. to 1 a.m.

"We have a special blend of meat that's made just for us at the Mark, which we use for the burger," says Vongerichten. "It's then topped with brie and a little truffle vinaigrette. It hits every mark -- beefy, juicy, creamy, soft -- and makes for a tasty and very decadent experience."

Mark Cheeseburger With Brie and Black Truffle Dressing

For the truffle mayonnaise:

1 egg yolk
1 tablespoon Dijon
1 tablespoon & 1 teaspoon water
1 tablespoon & 1 teaspoon red wine vinegar
4 tablespoons truffle paste
salt, to taste

2/3 cup grape seed oil
1/4 cup & 1 tablespoon extra virgin olive oil

In a food processor, combine the first set of ingredients, minus the salt, and process until well incorporated. Drizzle in the oil to emulsify, then season, to taste.

For the yuzu pickles:
1 European cucumber, sliced 1/4-inch thick
2/3 cup Japanese rice vinegar
2 tablespoons yuzu juice
1/4 cup & 2 tablespoons sugar
1 teaspoon salt
green Thai chili, to taste

Place the cucumber in a container. In a pot over medium heat, combine the vinegar, sugar, chilies, and salt, and bring them to a simmer. Cool the mixture over ice, then add the yuzu juice, and pour over the cucumber. Let the cucumber marinate for at least four hours.

To assemble:

1 kaiser bun, cut in half and grilled
7 ounces Pat LaFrieda black reserve ground meat formed into a 1-inch thick patty (or any good ground beef)
salt and black pepper, to taste

1 1/2 tablespoons truffle mayo
2 pieces Boston lettuce
2 1/2-inch slices tomato
5 yuzu pickles
2 1/4-inch slices brie

Season the patty well, and cook it on a hot grill until the desired degree of doneness is achieved. Smooth the truffle mayo on the top half of the bun, and place the patty on the bottom half. Place the brie directly on the patty and top with lettuce and tomato. Season the tomato with salt. Top with pickles and the top of the bun. Garnish with one bamboo skewer through the burger and plate. Serve with fries or your favorite side.

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