The New York

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by Janelle of Talk of Tomatoes in honor of Cheeseburgers Across America

 

Wisconsin Cheese has created 10 new Cheese & Burger Society cheeseburgers from 10 U.S. cities, Cheeseburger Across America. I am “all in” when it comes to re-dressing hamburgers for the big leagues – and the big cities.

Cheeseburgers are an American pastime, but they are also an opportunity to showcase food trends, culinary curiosities and bold, new flavors, and what better way to showcase them than with The New York cheeseburger? New York is a “go big or go home” city, and I am all for living life large.

Live a little: Take a New York taxi, stand on the floor of the stock exchange and by all means, eat your cheeseburger with Wisconsin Camembert cheese and truffle mayonnaise. Below is my recipe for making the Cheese & Burger Society’s New York cheeseburger.

The New York Cheeseburger

Serves 4

Cheeseburger

4 Kaiser rolls
1 lb ground beef
1/2 lb braised beef short ribs; braise the ribs the day before or opt for some already cooked right from the grocery store
8 ounces Wisconsin Camembert (a soft cow’s milk cheese, similar to Wisconsin Brie)
1/2 cup white truffle mayonnaise (I would vote for making mayonnaise from scratch and mixing in some truffle oil, but store-bought mayonnaise works in a pinch)
1 cup pickled red onions (recipe below)
2 cups Shiitake mushrooms, sautéed
1 cup red sorrel (green leaf lettuce will also work)

I sautéed a handful of small Shiitake mushrooms with a little bacon grease, butter, salt and pepper. I was inflated with big city pride when I waltzed to my own urban garden to trim a few leaves of red sorrel.

Top all ingredients on the cheeseburger patties. Don’t forget the star of the show, Wisconsin Camembert! Delicious.

Pickled Red Onions

Two pans; one with water to boil the 2 thinly sliced onions for 2 minutes, a second with 1/2 cup sugar and 1 1/2 cups white wine vinegar. Bring to boil then reduce to simmer. When simmering, add blanched (drained) onions for 1 minute. Pour sugar vinegar mix and onions into jar to cool. Cover and store for weeks in fridge.

I loved the tart bite of the onions and a brilliant use for white truffle oil. The tiny sautéed mushrooms had sophistication written all over them. Do try a version of this cheeseburger at home. The New York skyline is the limit!

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