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Wok eggs, fried rice and hot Dry Noodles.
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
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