Wisconsin Cheese: The New York (cheeseburger)
Confused? Wisconsin Cheese and the Cheese and Burger Society are promoting hamburgers from 10 cities across the U.S. this summer. They contacted me and asked if I would be interested in re-creating a burger---and for what city? I am all for Seattle... but alas my city was taken. The New York remained and since it is one of the most impressive cities worldwide... I thought, why not?
This city of all cities does not back down in creating the most sublime yet over-the-moon sophisticated 'hamburger.' Not recognizable as a drive-through American staple, New York serves up a burger that is worthy of holding a place in a multi-course meal and might very well be paired with an uppity cocktail. Someone said: hamburger? Let's take all the 'normal' ingredients and upgrade it to cutting edge sophistication: Bibb lettuce is OUT; red sorrel is IN. Can't live without mayo? Add truffle oil.
Each burger includes a bun of some kind (New York picked Kaiser Roll), a beef patty and a pile of city-appropriate trimmings. (I even put together a quick video of assembling this burger).
Bun: Kaiser roll
Beef: classic beef patty WITH (what??!) braised beef short ribs;
Cheese: Camembert (a soft cow's milk cheese)
Condiment: white truffle mayonnaise; I would vote for making mayonnaise from scratch and mix in some truffle oil. Store-bought mayonnaise works in a pinch.
Topping: pickled red onions. Who knew they were so easy to make? Two pans: one with water to boil the (2) thinly sliced onions for two 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.
Topping: sauteed shiitake mushrooms; I sauteed a handful of small shiitake mushrooms with a little bacon grease, butter, salt and pepper.
Greens: RED sorrel. I was inflated with big city pride when I waltzed to my own urban garden to trim a few leaves of Red Sorrel---how New York am I?!?
Loved the tart bite of the onions and a brilliant use for white truffle oil. The tiny sauteed mushrooms had sophistication written all over it. Do try a version of this hamburger at home: the New York sky is the limit!
