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1
Preheat the oven to 425 degrees F.
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2
Put the whole shallots onto a sheet of aluminum foil.
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3
Cut the pointed top off the garlic bulb and put it next to the shallots.
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4
Add the thyme sprigs, drizzle everything with the olive oil and season with salt and pepper.
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5
Fold up into a loose package and bake until soft, 35 to 40 minutes.
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6
Remove from the oven, open the package and set aside to cool.
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7
Mix the ricotta with the truffle oil.
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8
Set aside.
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9
Squeeze the shallots and garlic out of their skins and onto a board.
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10
Chop very finely and add to a bowl with the softened butter.
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11
Season with salt and pepper and mix well.
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12
Refrigerate the compound butter until you are ready to use it.
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13
You can also roll it up into a cylinder in plastic wrap and freeze it for up to 3 months.
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14
Sprinkle the beef, pork and veal with salt and pepper.
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15
Mix well and form into 4 thick patties.
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16
Set aside.
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17
When you are ready, melt 2 tablespoons of the compound butter in a medium nonstick skillet over medium heat and add the meatballs.
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18
Fry until they are cooked through, an internal temperature of 160 degrees F. Remove from the skillet, cover and keep warm.
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19
Add the pate slices to the skillet and cook until lightly browned on both sides, about 20 seconds per side.
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20
Remove from the skillet and keep warm.
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21
Build the burger: Butter a warm slice of brioche toast with some compound butter and put it onto a plate.
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22
Top with a meatball and a slice of pate.
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23
Spoon a big dollop of the truffled ricotta on top and garnish with the sprouts.
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24
Serve immediately.
