It's Worth Getting Sloppy For This Grilled Cheese Taco
"I like a burger that is meat and ketchup and that's it."
HAMBURGERS WITH BLACK TRUFFLES AND 24-MONTH COMTÉ
- 1 pound (450 g) dry-aged ground beef
- Extra-virgin olive oil
- Flaky sea salt
- 1 small black truffle
- 8 ounces (225 grams) 24-month-old Comté, preferably Marcel Petite Fort St. Antoine
- 4 Martin’s Famous Potato Rolls
- ¼ cup (½ stick) softened butter
Directions:1. Form the meat into 4 loose patties and set them on a plate or a sheet pan. The key is making them light -- don’t pack them down.
2. Heat a cast-iron skillet over medium-high heat. When you’re ready to cook the burgers, drizzle a little oil in the bottom of the pan and salt one side of the burgers heavily with the sea salt so you’ll get that crunch on the outside.
3. Place the burgers, salt side down, in the pan and then salt the other side. They will begin to smoke, so be prepared. When the burgers are crunchy and brown on one side -- maybe 5 to 7 minutes, if your pan is really hot -- flip them over and cook until the other side is brown.
4. While the patties cook, shave the truffle and the cheese into thin slices. When the patties are almost done, cover each patty with a thin layer of shaved truffles and a layer of shaved cheese. Let the cheese melt slightly and then remove the burgers to a cutting board or plate to rest.
5. Turn the heat on the pan to low and butter the top of each bun and both of the insides. Close the buns, gently place them bottom side down into the hot pan, and let them cook just until the bottom is nicely browned. Flip them over and brown the top.
6. When the buns are ready, add the burgers, top them with any leftover truffle and cheese, and eat.