There’s something decadent about cooking up burgers at home. In North America we feel inundated with the things, from the multitudinous fast food chains everywhere you look to the pub ‘n grubs serving up overcooked hunks of beef-on-a-bun. One of the posher eateries down the street from us notoriously sells a burger for nearly $40, with the chips cheekily brought in from the fry up a few doors down. But I still love a burger on the odd occasion: the sloppy, messy, goo it runs down your chin as you try to fit a bun just-too-big into your mouth, the licking of fingers and slurping of beer to wash it down. It feels like the parents have left the building for a bit, leaving the rules to the five year olds. But then these are grown up burgers, after all, made with the best ingredients we can find. Mr P., the meat expert in the house, always gets fry up task, while I focus on fixing up a sauce and opening the beer.
Tonight we used sun-dried tomato and onion patties from The Healthy Butcher, which serves up organic, grass fed beef, with a shitake and tarragon sauce, Roquefort cheese caramelised shallot and garlic.
Shitake and Tarragon Burger Sauce
2Tbsp Extra Virgin Olive Oil
1 clove garlic, minced
½ cup destalked, halved and sliced Shitake mushrooms
2 stems tarragon, leaves removed and finely chopped
2 Tbsp Parsley, finely chopped
pinch sel de mer
pinch freshly crushed black pepper
1 Tbsp Chestnut flour
½ cup milk
1 Tbsp cream cheese (I used Philadelphia)
– heat oil and butter over medium heat
– add garlic and heat gently until aroma’s start to rise
– add mushrooms and tarragon. Cook, stirring, for a minute or so.
– add parsley, salt and pepper. Cool until mushrooms are tender, about 5 minutes
– sprinkle mushrooms with chestnut flour and stir. Cook for another minute
– slowly add the milk, stirring, and bring slowly to boil. Cook, stirring, until mixture thickens.
– just before serving, add cream cheese and stir until combined.