Porcini Mushroom Burger with Taleggio Fondue
Beef burger with sautéed porcini mushrooms, taleggio fondue and rocket, served on a classic black sesame-topped bun.
Recommended bun: Classic, black, sesame-topped
Allergens (EU Reg. 1169/2011): Cereals containing glutenMilkSesame seeds
Allergens are indicative, inferred from typical ingredients: the label of the products actually used takes precedence.
Ingredients and quantities
| Ingredient | 1 serving | 4 servings | 10 servings (service) |
|---|---|---|---|
| Pane classico nero | 90 g | 360 g | 900 g |
| Minced beef for burgers (Shape a patty about 1.5 cm thick, cook on a griddle at medium temperature.) | 180 g | 720 g | 1800 g |
| Fresh porcini mushrooms (Cleaned and sliced into thick strips, sautéed in a pan.) | 80 g | 320 g | 800 g |
| Garlic (One clove, lightly crushed, to be removed before plating, used to flavour the oil.) | 3 g | 12 g | 30 g |
| Fresh parsley (Finely chopped, added at the end of cooking the mushrooms.) | 3 g | 12 g | 30 g |
| Extra virgin olive oil (Used to sauté the porcini mushrooms.) | 10 g | 40 g | 100 g |
| Taleggio (Rind removed, cut into pieces to melt more quickly into the fondue.) | 40 g | 160 g | 400 g |
| Fresh cream (Used to blend with the taleggio for a creamy, molten fondue.) | 20 g | 80 g | 200 g |
| Rocket (Whole leaves, added fresh at the end of assembly.) | 10 g | 40 g | 100 g |
Method for service
- **Mise en place**: clean the porcini mushrooms and slice them into thick strips; chop the parsley and crush the garlic clove; cut the taleggio into pieces.
- **Fondue**: in a saucepan over low heat, melt the taleggio with the fresh cream, stirring until smooth; keep warm in a bain-marie.
- **Sautéed porcini**: heat the oil with the garlic in a pan, add the porcini and sauté over high heat for 3-4 minutes; season with salt, add the chopped parsley and remove the garlic.
- **Cooking the patty**: cook the beef patty on a hot griddle for about 2-3 minutes per side, according to the desired doneness.
- **Toasting the bun**: lightly toast both halves of the classic black sesame-topped bun on the inside.
- **Assembly**: place the bun base, add the patty, cover with the sautéed porcini, pour over the hot taleggio fondue, top with rocket and close with the bun top.
- **Service**: serve immediately, keeping the burger compact so the fondue doesn't spill out.
Menu notes
An autumn burger that combines the woodland flavour of porcini mushrooms with the creaminess of taleggio fondue, balanced by the slight bitterness of rocket. Pairs well with an amber ale or a light red wine. As an alternative to fresh porcini, a reduced version can be offered out of season using frozen porcini mushroom pieces.
Seasonality
Ideal for the autumn menu when fresh porcini mushrooms are in season and at their most aromatic; out of season, it can be kept on the menu using frozen porcini.
Serving tips
Keep the taleggio fondue warm in a bain-marie until assembly to maintain its molten consistency. Serve the burger on a board or warm plate to prevent the fondue from setting too quickly. Pairs well with rustic chips or a side of grilled vegetables.
Food cost tips
Fresh porcini mushrooms are the most variable cost item: during low season or to keep costs down, they can be replaced with frozen porcini pieces, still achieving good results when cooked. Precisely measuring the taleggio and cream avoids waste when preparing the fondue; the exact cost per portion should always be checked using the site's food cost calculator.
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