Skip to main content

Mimolette Burgers with Malbec Onions #KitchenMatrixCookingProject

This month Karen of Karen's Kitchen Stories is picking our #KitchenMatrixCookingProject recipes; this week she selected Burgers + 9 Ways. Read about our year-long project here. Well, we are huge burger fans in my house. Huge. So, the boys were thrilled!

This year, I've also joined a monthly burger challenge group, so we've played with lots of different flavor combinations recently, including a Curry Burger with Blueberry Chutney and what I called a 'You Feta Be Kidding Me' Burger made with ground lamb. . Sticky Hoisin Duck Burgers were a favorite and I had a lot of fun making a Chile-Relleno Topped Chorizo Burger years ago.

Bittman suggests an enticing array of burger in the fish-seafood, pork, and lamb categories. No beef! Very interesting, indeed. But, when I went to make this week's selection, I already had ground beef in my fridge. And though my boys are usually very adventurous, they said that we'd already done a lot of Bittman's combinations - tuna burger, kofte style, Greek style, etc. So, they requested a 'plain ol' cheeseburger.'

If you've been following me for awhile, you'll know that 'plain ol'' isn't usually in my culinary wheelhouse. But I obliged as much as I could: mimolette cheese and a brioche bun...then I added in onions caramelized and simmered in Malbec. First, though, check out the other burger creations from the bloggers...

Mimolette Burgers with Malbec Onions

Mimolette is one of my favorite aged cheeses. If you're squeamish about bugs, mites in particular, you will want to steer clear. This hardy French cheese resembles a dusty, cratered cannonball when whole. And the look and floral smell of the rind is the work of tiny mites, specially evolved to cheese. Mimolette's electric-orange paste has a sweet depth and almost fudgy finish. I like it for burgers because it doesn't get too greasy when it melts!

Ingredients serves 6
  • 1 -1/2 pounds ground beef (prefer organic, grass-fed)
  • 2 cloves garlic, peeled and pressed
  • freshly ground salt
  • freshly ground pepper

Malbec Onions
  • 2 large sweet organic onions, thinly sliced
  • 2 T olive oil
  • 1 T red wine (I used Malbec)
  • freshly ground salt
  • freshly ground pepper

To Assemble
  • six brioche buns, split and lightly toasted 
  • mimolette cheese, thinly sliced
  • lettuce leaves
  • organic tomato slices

For the Onions
Heat olive oil in a large, flat-bottom pan. Add onions and cook until they soften and turn translucent, approximately 20 to 25 minutes. Add wine and stir to coat. Cook until deeply caramelized, approximately 15 to 20 more minutes. Season to taste with salt and pepper.

In a large bowl, using your hands, mix together all of the ingredients until well-combined. Form six patties and grill or cook on the stove to your preferred doneness.

Toward the last few minutes of cooking, place cheese slices on top of the burger to melt.

To Assemble
Place the burger on the bun. Top with Malbec onions. On the other side, layer lettuce and tomatoes. Enjoy!

I also made oven-crisped fries with a recipe similar to this one.

Next week the #KitchenMatrixCookingProject crew will be wrapping up September with cookies. Stay tuned!


  1. Your burgers look delicious. I have never even heard of mimolette.

  2. That cheese sounds so interesting! So neat that your kids are so adventurous.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an