For Burger:

1. In a large mixing bowl, mix together mince beef, Dijon mustard, few splashes of Worcestershire sauce, egg yolks, ketchup and salt and pepper to taste. Make sure everything is combined thoroughly and don’t over-mix it as it will affect the texture of the burger during the cooking process.
2. Wet your hands before shaping your burgers so the mixture wont stick on your finger.
3. Heat up some canola oil in a medium heat pan. You know when the pan is ready when the oil smokes slightly
4. Searing the burger is the most important step. You put the burger into the oil and resist the urge to press them with a spatula or else you will end up with a dry burger.
5. Flip the burger after 3 minutes of steady cooking and cook it for another 3 minutes.
6. Before serving your burger, let it rest a little bit so that the juices inside the burger are distributed evenly.

For White Truffle Sabayon:

1. Mix the egg yolks and water in a stainless steel bowl over a saucepan of simmering water and beat for approximately 10 minutes.
2. When the eggs reached a stable foamy consistency, remove the bowl from the heat.
3. Whisk in the white truffle oil and slightly season with salt and pepper