Tuesday 16 June 2015

Hamburger with Leerdammer cheese, honey-caramelized pears and mustard mayonnaise

10 minutes to prepare Serves 4



Summer's coming and when it's hot there's nothing better than a good, old beef hamburger.
The recipe of hamburgers made ​​in US are carved into the DNA of every American citizen and variations are endless. The classic burger is made of grilled beef, but some versions include tartare-like raw meat. Some are prepared with chicken, lamb or pork meat; more originally, you can find hamburgers based on fish meat, or even strictly vegan.

As cheese passionate as I am, I would be willing to give up all the sauces in the world but NOT that cheese slice dripping from my juicy, hot meat burger...
This is why I decided to try on my hamburgers a thin slice of Leerdammer cheese, according to unpinguinoincucina's suggestion. It is perfect with its hard but melting texture, and its strong umami flavor. Honey-caramelized pears and mustard-mayonnaise will accompany the main dish, acting as complementary sweet and bitter counterparts.

As usually on Tuesdays, wait will be short. Ready in 10 minutes!

Here are ingredients for the 4-serving recipe:

For the hamburgers

500 g minced beef
100 g sliced Leerdammer cheese
salt and pepper 

For the caramelized pears

2 Williams pears
1 tablespoon honey
2 tablespoon water
1 fistful walnuts kernels
balsamic vinegar glaze

For the mustard-mayonnaise

50 g mayonnaise
25 g Dijon mustard
1 teaspoon honey

  1. Tip the minced beef into a bowl with a pinch of salt and freshly ground pepper, then mix
  2. Divide the mixture into four and carefully roll the mixture into balls, each about the size of a tennis ball. Set in the palm of your hand and gently squeeze down to flatten into patties about 3 cm thick. Put on a plate, and keep aside
  3. Prepare the caramelized pears: peel the pears, divide them in half and remove the core. Cut each half into slices not too thin. In a pan, melt the honey with water; pour the the slices of pear and brown them for 2 minutes per side. Add a pinch of salt, mix well and keep warm
  4. Heat a non-stick grill pan very well
  5. Meanwhile, prepare the mustard mayonnaise: in a bowl mix mayonnaise with Dijon mustard and honey. Stir carefully with a spoon
  6. Once the grill pan is very hot, place hamburgers on it. If you like the inside to remain rosy and not dry, cook them for 4-5 minutes at most. Do not prick the meat while cooking to avoid its liquids to escape
  7. A few moments before removing the hamburgers from the heat, cover them with the slices of Leerdammer cheese, cover with a lid and wait until the cheese melts
  8. Once cooked, transfer hamburgers on a serving plate. Place a spoon of mustard-mayonnaise aside and lay down caramelized pears, too. Garnish the slices of pears with crushed walnuts and some balsamic vinegar glaze. Serve immediately!!!

Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

Alle ding laat zich zeggen, en kaas en brood laten zich eten*
(Dutch proverb)

* Things let you to talk about them, cheese and bread make you to eat them