Humm Burger
For the Truffle Mayonnaise
  1. Toss ¼ cup of your favorite mayonnaise in a small bowl, add a finely chopped half truffle and mix well.
For the Pickled Mustard Seeds
  1. In a saucepan, combine 1 cup white balsamic vinegar, ½ cup sugar, ½ water, and 3 tablespoons kosher salt. Bring to a simmer, stirring to dissolve. Pour the hot pickling liquid into a glass container over ½ cup mustard seeds. Refrigerate overnight.
For the Celery Relish
  1. Bring a pot of salted water to a boil. Prepare an ice bath. Peel and dice small ½ cup celery root and ¼ cup celery. Blanch separately until tender, and shock both in the ice bath. Drain the celeries and combine with ¼ cup half-sour pickles, diced small, 3 tablespoons drained pickled mustard seeds (above), and 1 tablespoon white balsamic vinegar in a medium bowl. Season with salt and set aside.
Recipe Notes

To assemble the Humm Burger, spoon 1 tablespoon truffle mayonnaise on the top of each bun. Put the Gruyère-topped ShackBurger on the bottom, then the bacon, the celery relish, the shaved black truffle and the lettuce.


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