#ad This is the second in a series of posts I am doing for Omaha Steaks gourmet burgers. Initially, I had a bit of writers block for a recipe idea for this pork and bacon burger. To me the challenge to develop compelling ideas for this burger series is to really highlight the uniqueness of the burger itself. I had a lot of fun with this idea ultimately. I hope you like what I think is a very playful, very messy idea for this burger.
A Croque Monsiuer is a traditional French sandwich made with hearty bread and filled with ham and cheese and finished off on top with more cheese and a bechamel sauce. It always looks so cool because the sandwich is finished off under the broiler. I researched the origin of the sandwich and learned that this sandwich appeared on Parisian cafe menus around 1910. Croque Monsieur translates into “Crispy Mister.” Originally thought to simply be a hot ham and gruyere sandwich. Somewhere along the line, a chef thought to add butter and crisp the bread up in the pan. Someday later, a chef decided to make this a super rich sandwich and added the bechamel.
I think you are now getting the idea. Instead of the ham, I thought this pork and bacon burger would be a great substitute. It took me a long time to come up with this idea and I went through a lot of ideas that I decided not to use. This Croque Monsieur Burger is so rich. I could not just use one cheese, so I used two. I made an additional play on the burger meat with the cheese. I used a smoked gruyere and a cheddar. The smoked cheese is such a good compliment for pork. To finish it off, I added the bechamel. This sauce is truly over the top. Again, I think this sauce owes its roots in this recipe to my love of Cajun food. Making a roux thickens the milk when added to really bring out the richness of this recipe.
With all this cheese and the béchamel sauce, this Croque Monsieur Burger is definitely messy. I think you can try and pick it up for the first bite but I suggest, you just give in, and start with a knife and fork. As for the flavors, this is a very rich sandwich. The pork and bacon and the béchamel are each rich. The burger, however, makes this sandwich eat more like a meal. I used a hearty Italian bread which is very similar to French bread in how it is made. I toasted the bread first to make it sturdier so it would stand up to the burger, cheese and sauce.
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 4 slices firm french sandwich bread
- 1 tablespoon grape seed oil
- 2 Omaha Steak pork and bacon burgers
- 4 ounces sliced Gruyère cheese
- 1/2 cup shredded cheddar cheese
- 1 tablespoon melted butter
- Melt 2 tablespoons butter in small saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk. Increase heat to medium-high and boil until sauce thickens, whisking constantly, about 2 minutes. Season with salt and pepper.
- Preheat broiler. Place 2 bread slices on a baking tray and cook until the bread browns. Remove from oven and set aside.
- Heat a skillet on medium high heat. Add 1 tablespoon of grape seed oil.
- Add the burger in a skillet and cook approximately 4 minutes per side.
- After flipping the burger to the second side, top with the sliced gruyere and 1/2 of the shredded cheddar cheese and cover the skillet with a pan top. Cook for 2 more minutes to get a good melt.
- Add the cheeseburger to the bread.
- Spoon the bechamel sauce to the top piece of bread.
- Add grated cheddar cheese over the bechamel.
- Return to the Broiler and cook until the cheese begins to brown, about 2 minutes.
- Serve and enjoy!
Cheeses Added to Burger.
Cream & Smoked Paprika Added.
Sandwich Assembled With Bread.
Bechamel Sauce Added.