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.

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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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