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Stuffed Cheese Board Burger

, and | July 3, 2015
This article is from: Summer 2015

Stuffed Cheese Board Burger

Katie and Richard Chudy
We adore burgers every which way, and we can never have too much cheese between our buns. Here, goat’s milk Taleggio is stuffed into each patty; Point Reyes Toma melts atop the meat; and creamy Gorgonzola is spread liberally onto each toasted bun. Quintessential cheese pairings—figs, mustard, honey, olives, and cornichons—create a chunky spread lending sweetness, salt, and tang to every bite. The coup de grace: A crowning prosciutto chip.
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Ingredients
  

ACCOUTREMENT SPREAD

  • 6 pitted olives of your choice halved
  • 6 cornichons halved
  • 6 fresh figs tops removed, halved
  • ½ cup whole-grain mustard
  • 2 tablespoons honey
  • 1 tablespoon balsamic vinegar

BURGERS

  • 4 slices prosciutto
  • ¼ pound Fiacco di capra or another Taleggio of your choice, room temperature
  • 1 ½ pounds 80% lean ground beef
  • Canola oil
  • Kosher salt to taste
  • Ground black pepper to taste
  • 4 slices Point Reyes Farmstead Cheese Company Toma or another mild, melting cheese of your choice
  • 4 burger buns
  • ¼ pound Erborinato di capra or another Gorgonzola of your choice, room temperature

Instructions
 

ACCOUTREMENT SPREAD

  • Add all ingredients to a food processor or blender and chop coarsely, leaving some texture to the olives, figs, and cornichons.

BURGERS

  • Heat gas or charcoal grill to high at least 30 minutes. Heat a large cast-iron skillet over medium-high heat, and add the prosciutto slices. Cook, flipping once, until golden and crispy, about 3 to 4 minutes.
  • Dice Taleggio into ½-inch pieces. Form beef into 4 patties and make a well in the center of each. Divide Taleggio between the wells in the 4 patties and press meat tightly around cheese to seal it inside. Brush each patty lightly with canola oil and season both sides with salt and pepper. Place patties on grill and cook, flipping once, until a meat thermometer inserted into the center of the burger reads 140°F. (Alternatively, cook burgers in a skillet over high heat.)
  • Top burgers with Toma slices during final minutes of cooking, and close grill or cover skillet with a lid to melt fully.

TO ASSEMBLE

  • Grill buns. Spread Gorgonzola and a spoonful of accoutrement spread on the underside of each bun half. Allow burgers to rest for a minute once off heat, then place on dressed bun. Top each patty with a prosciutto chip and place bun top alongside. Serve immediately.
Chefs Katie and Richard Chudy

Chefs Katie and Richard Chudy

Katie and Richard Chudy are a couple (literally) of professionally trained chefs. Katie Chudy created The Small Boston Kitchen and contributes to Eater Boston. Her first cookbook, Superfood Sandwiches (Fair Winds Press), is due out in June 2015. Richard Chudy is the founder of Boston Burger Blog, and his first cookbook, American Burger Revival (Union Park Press), came out in May. They are both professionally trained chefs and together they own The Skinny Beet, a personal chef and catering company.

Photographer Evi Abeler

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Stylist Laura Knoop

Laura Knoop is a New York City-based food stylist with a studio in Harlem.

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