Cookies and Milk Burger

This is the other recipe from my photo session with Dominic Perri. I have had a cookie bun burger on my list for a long time but it never fully came together for me. The main problem was that I couldn't figure out toppings. When I suggested this idea, Dom immediately said bacon, so my first thought was blue cheese since it is another ingredient that plays sweet and savory well and bacon blu burgers are a common thing. I quickly realized that this burger was already going to be divisive and throwing a funky cheese on top might tip the scales into full-on gross. Then I thought of milk because it works with cookies and can pair well with beef, but how was I going to put milk on a burger? I decided to make a bechamel which is basically thickened milk and the recipe was complete!
The bechamel was just butter, flour, milk, and plenty of salt. It almost looks like marshmallow. I used a cakey cookie recipe for the bun but used only half suggested amount of chocolate chips. Normally I like chewy cookies better but the more cakey texture worked better for the burger buns. I made the bottom buns in mini springform pans so they would be shaped more like bottom buns. The sauce was very thick and was a great bridge between the sweet cookies and savory burger and bacon. I really did love how these came out. Not something I would eat every day for sure, but they were a really fun idea that tasted way better than I originally thought they would! The cookie recipe I used is here.

Cookies and Milk Burger

  • 1 tablespoon Butter
  • 1 tablespoon Flour
  • 1 cup Whole Milk
  • Cooked Bacon
  • 1 pound Ground Beef
  • Cookie recipe linked above

Instructions

  1. You need small springform pans for this recipe to work and look the way it does in the photo.
  2. Use the recipe for cakey cookies linked above but with only 50% of the chocolate chips. Bake half the cookies the regular way, and the other half in the mini springform pans.
  3. Melt the butter in a frying pan and whisk in the flour. Cook about 2 minutes until the flour is fully incorporated. Whisk in the milk and bring to a simmer. Add a little more milk if needed if the sauce is too thick, or alternatively, cook a little longer if it is too thin. Season well with salt.
  4. Form the burgers the same shape and size as the cookies and season with salt and pepper. Cook in a hot pan to brown on both sides and cook to desired doneness.
  5. Build the burger with the bottom bun first, then the burger, then the bacon, then the sauce, then the top bun.