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The Milk Street Cookbook

The Milk Street Cookbook - Sillo

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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

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.

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OCTOBER 2019
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET, WORK SHARP CULINARY E5 ELECTRIC BELT-STYLE KNIFE SHARPENING SYSTEM, WORKSHARP E5 UPGRADE KIT

For October’s giveaway, we’re featuring the Christopher Kimball 3-Knife Set—created with the folks at Zwilling J.A. Henckels. To keep your knives in tip top shape, we’re also including a Work Sharp Culinary E5 electric belt-style knife sharpening system, plus the Worksharp E5 upgrade kit.

$359.80 VALUE

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