Burgers Rossini

Many years ago, when I was about the age that my daughter is now, my folks took us on a package holiday.  It was the only one on which we ever went.  Not really our thing: my Father preferred touring holidays and my Mother liked shops.  Sitting around for a fortnight might have sounded good in theory, but in practice it wasn’t a fit.  At the hotel, one of the main course options was Tournedos Rossini.  I think that I ate Paella for lunch and Tournedos Rossini for dinner most days.  (The Continental concept of cold soup caused us much consternation.)

Having a new grill and a reluctance to create heat in the house, I have been thinking of different and exciting things to do with burgers.  I thought of a Burger Rossini.  A quick Google revealed that I was not alone in having such a thought.  However, gold leaf and truffles are not on my ingredient list.  (Do the search.)  The following, then, is my more realistic version.

Take a Kaiser bun, slice it, and toast it slightly.  Spread pork and/or chicken liver pate on the bottom half; and spread truffle flavoured aioli on the top half.  Place a suitably done burger on top of the pate and slices of sautéed Portobello mushrooms on top of that.  Cover with the top of the bun, serve, and devour.

About Tweed and Briar

I am the pastor of a rather conservative rural congregation. My interests alongside of work are hunting, fly fishing, cooking, and life in an agricultural community. By way of family, I have a wife and two children: a daughter and a son. I am of indeterminate age because my wife is a bit younger than I am and my son is ages with some of my friends’ grandchildren. However, to say that I slip smoothly among the generations would imply an agility which I no longer possess. I aspire to the genteel poverty of the country manse.
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1 Response to Burgers Rossini

  1. It was indeed yummy! You may do it again when we have more pate and mushrooms.

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