Black Truffle Burgers with Air-Fried French Fries

To make the French fries, put the potatoes in a bowl, add water to cover and let soak for 30 minutes.

Preheat an airfryer to 360°F (182°C).

Drain the potatoes and rinse well. Place on a towel-lined baking sheet and pat dry, removing as much moisture as possible. Transfer to a bowl and add the canola oil. Season with salt and pepper and toss to coat.

Place the potatoes in the fry basket and insert into the airfryer. Cook for 5 minutes, then increase the temperature to 390ºF (199°C). Pull out the basket and, using tongs, toss and stir the potatoes. Return the basket to the fryer. Continue cooking until the potatoes are cooked through and golden brown on the outside, about 15 minutes more, opening the basket 2 or 3 times during cooking to toss and stir them.

Meanwhile, make the burgers: Preheat a smoke-less grill fitted with the barbecue grid. In a large bowl, combine the ground beef and burger seasoning, gently mixing the seasoning into the meat. Form the meat mixture into 4 patties.

Place the burgers on the grill and cook, turning once, 4 to 5 minutes per side for medium, or until done to your liking.

Spread the buns with burger bomb sauce. Top the bottom halves of the buns with the burgers, sliced tomatoes and shredded lettuce. Cover with the top halves of the buns and serve immediately with the fries. Serves 4.

Williams Sonoma Test Kitchen