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

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.
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.

Make

Tip

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

Tomato Burgers

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.

You may also like
recipes
Pickled Mushrooms

These are great in salads and on sandwiches.

Read More
recipes
Chocolate Cupcakes

This recipe comes care of the genius Erin McKenna, and her genius bakery, Babycakes.

Read More
recipes
Tek Tek Peanut Sauce

This goes with Susan Feniger's Tek Tek Noodles.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.