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.