In a small saucepan over medium, heat the cream until just simmering.taleggio cheese, rind removed, cut into ½-inch chunks A better approach is to spoon the sauce onto the cut sides of each bun and allow the bread to slightly soak it in. Instead of adding black pepper, we used white to keep that creamy color.ĭon’t put the cheese sauce directly onto the cooked patties because it will slide off. We found that our cheese sauce was silky smooth after simmering with the heavy cream and therefore did not need to be strained. We used both although I never got around to pickling those onions. Keep it simple with toppings using only sliced tomato and/or pickled red onions to balance the burgers’ richness. Look at that bed of luscious creamy cheese smeared on both halves of the bun!Īs far as buns, brioche buns or Kaiser rolls are recommended, as they better resist turning soggy than standard hamburger buns. These seasonings, combined with a simple, yet sinful, taleggio cheese sauce, make these burgers richer, more elegant and far more flavorful than your average cheeseburger. It is mixed with rosemary and garlic to create a rich base. Instead of using fish sauce like Mattos, Courtney Hill from Milk Street opted for similarly salty and umami-rich Worcestershire sauce. These deeply savory burgers were inspired from a recipe by Ignacio Mattos, chef of Estela in New York and author of a book by the same name. When combined with the other ingredients, the ground meat patties become light and airy allowing all of those flavors to dance a jig on your taste buds. What’s summer without a great burger now and again? And how about an upgrade that puts you in adult territory by incorporating a rich taleggio cheese.
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March 2023
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