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| From gastronomic guesswork |
The idea for the full sensory experience here was to play with sweet + earthy + hot + acid in a fun food form factor (the flavors respectively, black garlic + beef + habanero toned down + cornichon). As crazy as brie and habanero sound, the fat of the brie contained the heat while letting the great flavor of this dastardly little chile come through; the flavor of brie is completely lost but you won't miss it. Somehow everything worked so well I'm calling this an instant personal classic, and I can't wait to make these for some adventurous foodie guests.
The burger meat was fresh ground from a rump roast, then 1 lb was mixed with a mince of 3 cloves of black garlic, 1 clove of fresh garlic, a little kosher salt, and two turns of fresh ground white pepper. These were pan grilled, plated on toasted sour dough rolls, topped with a round from a brie log (the cheap stuff), a thinly shaved cut of habanero pepper (1/16" - 1/8" thick), and some slices of cornichons for a little acid. One good part of the flavor profile that I think I stumbled on here was the black garlic with the cornichon, as I think the fermented nature of black garlic evokes some of the flavor sensations of smoked meats, a classic pairing with cornichons. For the less adventurous, the black garlic + ground beef flavor was addictive on its own.
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