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Servings 4 Burgers


  • Grill
  • Grill Spatula
  • Platter


  • 4 Choice cut 8oz. hamburger patties (the ones I get are from LaRocca’s Country Market in Stamford, Connecticut and are a mix of chuck, ground round, and a little bit of steak). You can call your local butcher and ask for this high maintenance blend!
  • Lawry’s Seasoned Salt linked below.
  • Sabatino Tartufi Truffle Zest Seasoning linked below.
  • If you’re making truffle cheeseburgers, Moliterno Al Tartufo is the cheese that Jule loves to use. Having trouble finding Moliterno Al Tartufo? Don’t freak out! Jule's favorite local cheese shop, Plum Plums, in Pound Ridge, NY will ship to you. Alternatively, Swiss cheese paired with Sabatino Tartufi Truffle Zest Seasoning is a great Option Bee ;)
  • Pretzilla Burger Buns linked below.
  • Thinly Sliced Tomato
  • Dalmatia Original Fig Spread linked below.
  • Arugula


  • Fire up your grill to 450-500°.
  • Bring hamburger patties to room temperature approximately 15 minutes before grilling.
  • Season burgers with Lawry’s Seasoned Salt on each side. This makes for the juiciest of burgers. Note: a little goes a long way.
  • If you can’t find Jule’s favorite truffle cheese or a cheeseburger isn’t your jam, now is the time to season with Sabatino Tartufi Truffle Zest Seasoning. Note: again, a little goes a long way.
  • If you’re a cheese whore like Jule, and you’ve tracked down the Moliterno Al Tartufo, slice thinly and set aside.
  • Grill your burgers approximately 4-5 minutes on each side for medium rare.
  • Add cheese for the last 3 minutes of grilling, closing the lid of your grill until the cheese has melted.
  • Slice Pretzilla buns in half and toast lightly on the grill.
  • Remove burgers from the grill and allow them to rest on a platter for 5 minutes before serving.
  • Trust me on the following: Layer your “Star Spangled BEEger” with my favorite sweet yet sophisticated fig jam. Pile some arugula high for a crisp bitter bite that offsets the sticky sweetness of the jam. Add a slice of the freshest heirloom tomato you can find as a nod to summer, and while Jule usually serves her “Bee’s Knees Vidalia Onions” as a side dish, in this case, she encourages you to open your tin foil packet and spoon the buttery caramelized gem on top of this masterpiece before crowning it with the top of the bun. Meet your burger’s new best friend.
  • Watch as your guests' taste buds explode and everyone grows quiet.