Make

Tip

This is a perfect end of summer dish, when tomatoes are their best.

Tomato Burgers

Dan Barber, Blue Hill at Stone Barns

Dan Barber, executive chef and co-owner of Blue Hill, shares a recipe of a dish you could expect to find at the restaurant.

makes 4

for buns

1/3 cup plus 1 tablespoon almond flour

1/3 cup plus 1 tablespoon all-purpose flour

3/4 cup confectioners sugar

1/2 teaspoon salt

4 large egg whites, lightly beaten

2/3 cup extra-virgin olive oil

for tomato filling

2 medium tomatoes

1/4 cup drained sun-dried tomatoes in oil, finely chopped

2 tablespoons shallot, finely chopped

2 teaspoons balsamic vinegar

for goat-cheese filling

1/3 cup soft mild goat cheese at room temperature

3 tablespoons mascarpone

1 tablespoon chives, finely chopped

to serve

24 small basil leaves

1. For the buns: Preheat oven to 325ºF, lightly butter muffin cups (a mini-muffin pan with 24 [1/8-cup] cups is recommended). Whisk together all dry ingredients. Whisk egg whites into dry ingredients until combined. Add oil in a slow stream, whisking constantly. Divide batter among muffin cups. Bake until pale golden and springy to the touch, 20 to 25 minutes. Cool in pan for 5 minutes. Remove buns and cool completely on a rack.

2.For the tomato filling: Cut a shallow X in the bottom of each fresh tomato. Blanch in a saucepan of boiling water 30 seconds, then transfer to an ice bath. When cool, peel and seed tomatoes. Cut into 1/4 inch dice. Stir diced tomatoes together with sun-dried tomatoes, shallot, vinegar, and season with salt and pepper.

3. Stir together goat cheese, mascarpone, chives and a pinch of salt.

4. Halve each bun horizontally, then fill sandwich with 1 teaspoon tomato filling, a basil leaf, and 1 teaspoon cheese filling. Buns can be baked 1 day ahead and kept in an airtight container at room temperature. Tomato and goat-cheese fillings can be made 1 day ahead and chilled.

Also on Goop
recipes
Sorry Charlie

Tuna salad lasts 5 days and is great on black bread or 7 grain with mixed greens and tomato slices.

Read More
recipes
Cucumber Ice Cream

We serve the jelly with cucumber ice cream. Harry adapted the recipe for Cucumber Ice Cream from Mrs Marshall’s Book on Ices. Try it, it’s surprisingly tasty.

Read More
recipes
Flash Roasted Legs

This is a perfect, quick weekday dinner when served with roasted sweet potatoes and red onions.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.