Capon uses beef from star butcher Pat La Frieda.
The patties are generously seasoned with salt and pepper.
Capon chose the griddle as the ideal mechanism to deliver his masterpiece.
While the patties sizzle the fresh baked buns are prepped.
The buns receive a burnishing on the flattop.
Pre-sliced Robiola cheese is layered on the patties.
The cheese is finished off in the salamander.
Truffle aioli is schmeared on both sides of the toasted bun.
The finished patties are deposited on the buns.
White truffles are shaved on top of the burger.
A canopy of truffles.
Behold the white truffle burger!