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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
Ingredients
-
½
cup heavy cream
-
8
ounces taleggio cheese, rind removed, cut into ½-inch chunks
Directions
-
01In 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.
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January 21, 2023
Savory and delicious
Made as written. The best burger I've made in years.
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.
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.
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.
Best,
The Milk Street Team
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Italian Fontina or Brie substitutes for the taleggio