Garlic-Rosemary Burgers with Taleggio Sauce
- Makes4 servings
- Cook Time35 minutes
- 3
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.
Step 1
In a small saucepanover 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.
Step 2
Meanwhile, in a small bowl, stir together the Worcestershire sauce, garlic and rosemary.
In a medium bowl, combine the beef with 1 tablespoon of the Worcestershire mixture and ½ teaspoon each salt and pepper, then mix gently until the seasonings are evenly incorporated. Divide the meat into 4 portions and shape each into a patty about 4½ inches in diameter and about ½ inch thick.
Step 3
In a 12-inch cast-ironor other heavy skillet over medium-high, heat the oil until lightly smoking. Add the patties and cook for 3 minutes, spooning 1 teaspoon of the Worcestershire mixture over each. Using a wide metal spatula, flip the patties and continue to cook for another 3 minutes, again spooning 1 teaspoon of the sauce onto each.
Continue to flip and cook, brushing with the remaining sauce mixture, until the patties are well browned on both sides and the centers reach 125°F for medium-rare or 130°F for medium, another 2 to 4 minutes. Transfer to a plate and let rest for 5 minutes.
Step 4
While the burgers rest, set a fine mesh strainer over a medium bowl. Stir the cream-cheese mixture thoroughly, then pour through the strainer, pressing with a silicone spatula to force the cheese through; the sauce should be smooth and creamy after straining. Stir in ¼ teaspoon pepper.
Step 5
Spoon about 1 tablespoon of cheese sauce onto the cut sides of both halves of each bun. Place a burger on each bottom bun half, then cover with the tops. Serve the remaining cheese sauce on the side.
