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Garlic-Rosemary Burgers with Taleggio Sauce

4 Servings

35 minutes

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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.




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


  • ½

    cup heavy cream

  • 8

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


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Mark R.
January 21, 2023
Savory and delicious
Made as written. The best burger I've made in years.
John N.
December 10, 2022
Top notch!
Yeah, this worked pretty beautifully. I completely forgot about the pickled onions (so now I have to make it again). I used ground sirloin for the burgers and they took the umami from the Worcester. My sauce melted beautifully and was a really nice touch too. (I used taleggio, I agree that brie it other cheeses wouldn't really work.) Terrific dish.
Chris H.
February 12, 2024
Very good, but...
Could have just sliced some taleggio on the resting burgers and it would have had way less waste with the cheese/sieve situation.
Rosalind G.

Italian Fontina or Brie substitutes for the taleggio

Linda W.

Really, really good. I'm not entirely sure why it's necessary to strain the sauce; I lost a lot of good stuff in so doing. And yes, be sure to serve with the pickled red onions as suggested.

Lynn C.

Hi Linda -

Since some of the cheese may not fully melt there can be some little balls of unmelted cheese in the pan. We strain the sauce so it's perfectly smooth and those little bits of cheese get strained out.

The Milk Street Team

Jonathan P.

Can this be made ahead of time?

Lynn C.

Hi Jonathan -

You can make the burger patties and form them ahead of time. Though we haven't tested it, you can probably make the Taleggio sauce ahead and keep it warm in a double boiler or thermos until serving. You may need to add some additional warm cream to loosen the sauce if it thickens too much.

The Milk Street Team

Lee H.

I was really looking forward to this but found the burgers overly salty, and the cheese sauce just, well, meh. I used brie, as I couldn't find taleggio. Nice concept, though, so I may play with both.

John R.

This is absolutely fantastic! Hands down one of my favorite burgers of 2021. Obviously you have to like rosemary, and the cheese sauce pushes this over the top.

Lori O.

Delicious burgers! I do think it makes a difference to strain the sauce. Great combination of flavors and perfect with the pickled onions on a brioche bun.