100 g Bergamo onion stewed in 30 g of mountain butter
200 g of minced meat of original “bruna alpina” cow (see)
2 spoonful of mustard
salt
pepper
4 slices of P.D.O. Taleggio cheese
8 slices of multigrain bread
A delicious hamburger made of “Bruna alpina” cow meat topped with melted Taleggio cheese, enclosed in soft slices of wholemeal bread. A drop of mustard is the final touch.
The “slow” version of the classic fast food meal: an haute cuisine reinterpretation of this popular street food.
Stew the chopped onion with the butter and add it to the meat with a little mustard, salt and pepper. Assemble the burgers so that they are 2 cm thick and grill them.
Put the two slices of bread and the “brunhamburgers” with a slice of Taleggio on top in the oven, right under the salamander, for three minutes. Place the meat between the two slices of bread.
A delicious hamburger made of “Bruna alpina” cow meat topped with melted Taleggio cheese, enclosed in soft slices of wholemeal bread. A drop of mustard is the final touch.
The “slow” version of the classic fast food meal: an haute cuisine reinterpretation of this popular street food.
Stew the chopped onion with the butter and add it to the meat with a little mustard, salt and pepper. Assemble the burgers so that they are 2 cm thick and grill them.
Put the two slices of bread and the “brunhamburgers” with a slice of Taleggio on top in the oven, right under the salamander, for three minutes. Place the meat between the two slices of bread.
