Béchamel Burger

https://youtu.be/gy0g0oWNez4?si=08QrDmZDDaSGBdp8

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BÉCHAMEL BURGER

Yield 2

Prep time

10 Min

Cook time

1 H & 5 M

Total time

1 H & 15 M

Imagine biting into a thick, juicy burger topped with crunchy fried pasta and drenched in luscious bechamel sauce. It’s indulgent, nostalgic, and a little unexpected. This was inspired by the flavors of Egyptian macarona béchamel but reimagined as the ultimate comfort burger.

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Ingredients

For the Béchamel Sauce:

• 4 tablespoons clarified butter
• ½ cup flour
• 4 cups milk
• ground nutmeg
• sea salt
• black pepper

For the Tomato Sauce:

• olive oil
• ½ yellow onion
• 4 garlic cloves
• 4 tomatoes
• ground coriander
• ground cumin
• sea salt
• black pepper

For the Pasta:

• 3 ounces penne pasta
• water
• sea salt
• neutral oil
• ground coriander

For the Burger:

• 1 pound 80% lean ground beef
• olive oil
• ½ yellow onion, thinly sliced
• sea salt
• black pepper

Instructions

Make the Béchamel Sauce:

1. Melt 4 tablespoons clarified butter in a saucepan over medium-high heat.
2. Whisk in ½ cup flour and cook until the mixture thickens and turns light golden brown.
3. Slowly pour in 4 cups milk while whisking constantly to prevent lumps.
4. Season with ground nutmeg, sea salt, and black pepper.
5. Simmer the sauce over medium heat and continue whisking frequently until it thickens into a smooth, creamy consistency, about 30 minutes.

Prepare the Tomato Sauce:

1. Heat olive oil in a skillet over medium heat.
2. Sauté ½ yellow onion, diced, and 4 garlic cloves, minced, until fragrant and softened.
3. Add 4 tomatoes, diced, and season with ground coriander, ground cumin, sea salt, and black pepper.
4. Cook the mixture until it breaks down and thickens into a reduced sauce.
5. Transfer to a glass jar and blend with an immersion blender until smooth and velvety.

Cook the Pasta:

1. Boil 3 ounces penne pasta in water with sea salt until 2 minutes past al dente for extra softness.
2. Drain the pasta and let it rest briefly.
3. Heat neutral oil in a pan over medium-high heat.
4. Fry the pasta until golden brown and crispy.
5. Season lightly with ground coriander.

Prepare the Beef Patties:

1. Portion 1 pound 80% lean ground beef into ⅓-pound balls.
2. Heat a cast-iron skillet over medium-high heat with olive oil.
3. Place the beef balls in the skillet and press them down using parchment paper and a burger press.
4. Season the first side with sea salt and black pepper.
5. Top with ½ yellow onion, thinly sliced.
6. Cook for a few minutes, then flip once.
7. Season the second side with sea salt and black pepper and cook until done without flipping again.

Assemble the Béchamel Burger:

1. Toast a brioche bun until golden.
2. Spread a layer of tomato sauce on the bottom bun.
3. Add the beef patty with cooked onions.
4. Layer on the crispy fried penne pasta.
5. Spoon a generous amount of béchamel sauce on top.
6. Close the burger with the top bun and serve immediately.

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