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The Complete Milk Street TV Show Cookbook

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A basted burger and a two-ingredient cheese sauce you'll want to put on everything
Milk Street Bowtie Garlic-Rosemary Burgers with Taleggio Sauce

Garlic-Rosemary Burgers with Taleggio Sauce

35 minutes

Free

These deeply savory burgers were inspired by a recipe by Ignacio Mattos, chef of Estela in New York and author of a book by the same name. Mattos uses fish sauce as a seasoning for steak, but we opted for similarly salty and umami-rich Worcestershire sauce. We mixed it, as Mattos does with fish sauce, with rosemary and garlic to create a rich baste. These seasonings, combined with a simple taleggio cheese sauce, makes these burgers richer, more elegant and far more flavorful than your average cheeseburger. We recommend brioche buns or Kaiser rolls, as they better resist turning soggy than standard hamburger buns. As for toppings, we liked to keep it simple: sliced tomato or pickled red onions to balance the burgers' richness.

1/2 cup heavy cream
8 ounces taleggio cheese, rind removed, cut into ½-inch chunks
1/4 cup Worcestershire sauce
4 medium garlic cloves, finely grated
2 1/2 tablespoons fresh rosemary, minced
1 1/2 pounds 85 percent lean ground beef
Kosher salt and ground black pepper
1 tablespoon grapeseed or other neutral oil
Taleggio cheese sauce (see recipe)
4 buns, split and toasted
Ingredients
  • ½

    cup heavy cream

  • 8

    ounces taleggio cheese, rind removed, cut into ½-inch chunks

  • ¼

    cup Worcestershire sauce

  • 4

    medium garlic cloves, finely grated

  • tablespoons fresh rosemary, minced

  • pounds 85 percent lean ground beef

  • Kosher salt and ground black pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • Taleggio cheese sauce (see recipe)

  • 4

    buns, split and toasted

Directions
  1. 01
    In a small saucepan over medium, heat the cream until just simmering. Stir in the cheese, cover and remove from the heat. Let stand until the cheese is softened and partially melted, about 20 minutes, quickly stirring once halfway through.
    See Demo
    Garlic-Rosemary Burgers with Taleggio Sauce Step 1
  2. 02
    Meanwhile, in a small bowl, stir together the Worcestershire sauce, garlic and rosemary. In a medium bowl, combine the beef with 1 tablespoon of the Worcestershire mixture and ½ teaspoon each salt and pepper, then mix gently until the seasonings are evenly incorporated. Divide the meat into 4 portions and shape each into a patty about 4½ inches in diameter and about ½ inch thick.
    See Demo
    Garlic-Rosemary Burgers with Taleggio Sauce Step 2
  3. 03
    In a 12-inch cast-iron or other heavy skillet over medium-high, heat the oil until lightly smoking. Add the patties and cook for 3 minutes, spooning 1 teaspoon of the Worcestershire mixture over each. Using a wide metal spatula, flip the patties and continue to cook for another 3 minutes, again spooning 1 teaspoon of the sauce onto each. Continue to flip and cook, brushing with the remaining sauce mixture, until the patties are well browned on both sides and the centers reach 125°F for medium-rare or 130°F for medium, another 2 to 4 minutes. Transfer to a plate and let rest for 5 minutes.
    See Demo
    Garlic-Rosemary Burgers with Taleggio Sauce Step 3
  4. 04
    While the burgers rest, set a fine mesh strainer over a medium bowl. Stir the cream-cheese mixture thoroughly, then pour through the strainer, pressing with a silicone spatula to force the cheese through; the sauce should be smooth and creamy after straining. Stir in ¼ teaspoon pepper.
    See Demo
    Garlic-Rosemary Burgers with Taleggio Sauce Step 4
  5. 05
    Spoon about 1 tablespoon of cheese sauce onto the cut sides of both halves of each bun. Place a burger on each bottom bun half, then cover with the tops. Serve the remaining cheese sauce on the side.
    See Demo
    Garlic-Rosemary Burgers with Taleggio Sauce Step 5
Tip: Don't put the cheese sauce directly onto the cooked patties because it will slide off. A better approach is to spoon the sauce onto the cut sides of each bun and allow the bread to slightly soak it in.
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Garlic-Rosemary Burgers with Taleggio Sauce

Get Ready to Cook

4

Servings

35 minutes

Tip

Don't put the cheese sauce directly onto the cooked patties because it will slide off. A better approach is to spoon the sauce onto the cut sides of each bun and allow the bread to slightly soak it in.

Ingredients
  • ½

    cup heavy cream

  • 8

    ounces taleggio cheese, rind removed, cut into ½-inch chunks

  • ¼

    cup Worcestershire sauce

  • 4

    medium garlic cloves, finely grated

  • tablespoons fresh rosemary, minced

  • pounds 85 percent lean ground beef

  • Kosher salt and ground black pepper

  • 1

    tablespoon grapeseed or other neutral oil

  • Taleggio cheese sauce (see recipe)

  • 4

    buns, split and toasted

Step 1 of 5

Make cheese sauce

½
cup heavy cream
8
ounces taleggio cheese, rind removed, cut into ½-inch chunks

In a small saucepan over medium, heat the cream until just simmering. Stir in the cheese, cover and remove from the heat. Let stand until the cheese is softened and partially melted, about 20 minutes, quickly stirring once halfway through.

Step 2 of 5

Create Worcestershire mixture and season beef

¼
cup Worcestershire sauce
4
medium garlic cloves, finely grated
tablespoons fresh rosemary, minced
pounds 85 percent lean ground beef
½
teaspoon kosher salt
½
teaspoon ground black pepper

Meanwhile, in a small bowl, stir together the Worcestershire sauce, garlic and rosemary.


In a medium bowl, combine the beef with 1 tablespoon of the Worcestershire mixture and ½ teaspoon each salt and pepper, then mix gently until the seasonings are evenly incorporated. Divide the meat into 4 portions and shape each into a patty about 4½ inches in diameter and about ½ inch thick.

Step 3 of 5

Cook patties

In a 12-inch cast-iron or other heavy skillet over medium-high, heat the oil until lightly smoking. Add the patties and cook for 3 minutes, spooning 1 teaspoon of the Worcestershire mixture over each. Using a wide metal spatula, flip the patties and continue to cook for another 3 minutes, again spooning 1 teaspoon of the sauce onto each.


Continue to flip and cook, brushing with the remaining sauce mixture, until the patties are well browned on both sides and the centers reach 125°F for medium-rare or 130°F for medium, another 2 to 4 minutes. Transfer to a plate and let rest for 5 minutes.

Step 4 of 5

Strain cheese sauce

¼
teaspoon ground black pepper

While the burgers rest, set a fine mesh strainer over a medium bowl. Stir the cream-cheese mixture thoroughly, then pour through the strainer, pressing with a silicone spatula to force the cheese through; the sauce should be smooth and creamy after straining. Stir in ¼ teaspoon pepper.

Step 5 of 5

Assemble burger

4
buns, split and toasted

Spoon about 1 tablespoon of cheese sauce onto the cut sides of both halves of each bun. Place a burger on each bottom bun half, then cover with the tops. Serve the remaining cheese sauce on the side.

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