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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.
cup heavy cream
ounces taleggio cheese, rind removed, cut into ½-inch chunks
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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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
Italian Fontina or Brie substitutes for the taleggio