Garlic-Rosemary Burgers with Taleggio Sauce | Christopher Kimball’s Milk Street

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A basted burger and a two-ingredient cheese sauce you'll want to put on everything

Garlic-Rosemary Burgers with Taleggio Sauce

Appears in May-June 2019

35 minutes

Garlic-Rosemary Burgers with Taleggio Sauce

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.

4

Servings

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.

35 minutes

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