Hamburgers with taleggio
======================== 2026-07-01
Comment: This recipe is derived from one by Tom Kerridge (English chef at the helm of several Michelin-starred restaurants) found online. I'm serving it here as part of a multi-course meal, so this is a small portion. For a main course, a hamburger should weigh approximately 160 to 180 grams. Adjust the other ingredients accordingly.
Tom suggests serving this hamburger with a roasted red pepper compote, which is also what's done here. However, since I can't get used to English cuisine (sugar and vinegar in the compote), I prefer a more "continental" recipe like the one below. Tabasco is my concession to vinegar.
In Europe, beef is generally ground too finely and is too dry (not enough fat). So I grind it myself (using a coarse grid) and add smoked bacon. This has the double advantage of adding fat and flavor. Tom adds fresh oregano, which is an excellent idea, but not essential if you don't have any on hand.
Tom also suggests Dijon mustard (I can't convince myself that taleggio and mustard go together). He also suggests basil leaves; I prefer lettuce leaves, but that's just a personal preference.
Serves 4
Ingredients:
------------
- Roasted Pepper Compote:
2 medium bell peppers
1 small onion
1 small tomato
A few dashes of Tabasco sauce
- Burgers:
350g beef of your choice (see recipe)
50g smoked bacon
2 sprigs of fresh oregano (leaves only - optional)
4 small ciabatta rolls (not too big here, as these are small burgers)
4 nice slices of Taleggio cheese
A few lettuce leaves
Preparation:
------------
Can be done in advance: prepare the roasted pepper compote.
- Roast the peppers in the oven, near the broiler, on parchment paper (because it's messy) until the skin is blackened (20 to 30 minutes at 240°C/475°F).
- Immediately place the peppers in a sealed bag and let them cool.
- Meanwhile, peel (optional) and seed the tomato and finely chop the onion.
- Peel the bell peppers and cut them into strips.
- In a frying pan, sweat the sliced ??onion in a little extra virgin olive oil with a pinch of salt (7 to 10 minutes), then add the tomato, covered, and cook until softened (10 minutes).
- Add the bell peppers, salt and pepper, a dash of Tabasco sauce, and let it reduce and thicken slightly, still covered. Add a few drops of water if it starts to stick (10 minutes).
- Set aside.
If necessary, shape the hamburger buns to a smaller size.
Grind the meat, alternating pieces of beef and bacon.
If using, stir in the oregano leaves.
Mix and shape into 4 hamburgers of approximately 100g each.
Cook the meat in 60-second intervals, adding cheese for the last 60 seconds. (60 seconds, turn 90 seconds, cook for 60 seconds, turn the meat over, cook for 60 seconds, turn 90 seconds, add the Taleggio cheese, and cook for a final 60 seconds).
Serve in this order:
Half a loaf of bread, a lettuce leaf, the pepper compote, the meat with the Taleggio cheese, and the other half of the loaf.
If necessary, secure with a toothpick.