As part of Eater's first ever burger week, chefs at six LA restaurants that don't serve burgers agreed to make a special limited edition burger, served just this week and next. Every day we'll highlight a new burger. Today we discuss the Caramelized Onion Taleggio Burger from Scarpetta.
So far we've seen The Spice Table's Southeast Asian Cheeseburger and Cleo's Shawarma Lamb Burger with Smashed Falafel, today we chat it up with chef Scott Conant of Scarpetta in the Montage. Conant says that all good burgers should have layers of flavor. For this burger he used wet-aged beef for a bit of funk and Taleggio cheese to balance it out. Caramelized onions add sweetness and a lightly toasted butter brioche bun rounds out the dish. Scarpetta's Caramelized Onion Taleggio Burger costs $21 and comes with a side of herbed fries.
To make this burger, Conant started by forming the patties, eight ounces each, about ¾-inch thick. For the pickled mustard seed and onion relish, he combined water, vinegar, honey, salt and mustard seeds, brought that to a simmer then reduced. Separately, he julienned some onions, sauteed until caramelized, added some veal stock then reduced until dry. Next he mixed both onion mixtures together.
Meanwhile, he toasted the burger bun and cooked the patty to medium rare, then melted the Taleggio atop the patty and topped it with onion relish, tomato, and lettuce.
Et voila. Conant also says that you can ask for dry aged ground beef from your local butcher but it will be more expensive than regular ground beef. Very much worth the price though.
Want to get a taste? The burger will be served through May 8 during lunch service in the dining room and at the bar, and during dinner service at the bar only. And stayed tuned to get a peek at the limited edition burgers from Border Grill, Typhoon, and Toranoko.
·All Coverage of Eater LA Burger Week [~ELA~]