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Garlic rosemary burgers with taleggio cream sauce

Stole/modified this from milk street radio podcast. Brought 6.5oz heavy cream to a simmer, added 6.5oz cubed taleggio cheese, covered, removed from heat. Stirred every few minutes until melted. Strained through a mesh strainer and added some sautéed mushrooms. Made a basting sauce of 1/4 cup coconut aminos, tallow (rendered from this weekend’s brisket trimmings), garlic and fresh rosemary. Mixed 1 tbsp of basting sauce in with 21ozCostco organic ground beef, formed 3 7oz patties. Brushed patties with basting sauce and a bit of salt. Onto grill indirect at 225 with some pecan and cherry chunks. Smoked to internal of 120, basting every 10 minutes and flipping at 100 internal. Then removed plate setter, dropped grate to firebox and cranked to 500. One more baste, then onto grate, flipping every 30 seconds to internal of 131. Served on lettuce wraps (I’m keto) with iceberg wedge and bleu cheese dressing. Effing delicious. 

Comments

  • StillH2OEggerStillH2OEgger Posts: 2,882
    Some impressive work, right there. Looks great.
    Stillwater, MN
  • SciAggieSciAggie Posts: 5,415
    The taleggio cream sauce sounds great. We love “stinky cheese”. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SciAggieSciAggie Posts: 5,415
    edited June 30
    Double post - sorry
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • BotchBotch Posts: 9,850
    Yeah, wanted to ask, does the smell go up as you heat it up?  
    Bet it was delicious!  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • cdnewmancdnewman Posts: 79
    So the taleggio in the cream sauce is both heightened (smell), but mellowed (flavor) if that makes sense. And it really plays off the rosemary in the baste.
  • SonVoltSonVolt Posts: 2,308
    I just heard this recipe discussed on the Milk Street podcast on the way back from lunch. Though I still enjoy ATK/CI, they seem to have lost a bit of their soul when Kimball left. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
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