List of ingredients
Serves four :
4 hamburger buns or regular bread rolls
4 large slices of chorizo
2 green tomatoes, finely sliced
A few leaves of arugula
8 slices of cucumber
1 onion, chopped
1/2 a Soumaintrain cheese
This dish offers the perfect combination of flavors and textures. The creaminess of the Soumaintrain and its powerful flavor along with the crunch and heat of the chorizo demand a vigorous wine. The freshness and energy of a Petit Chablis pull off the challenge with brio and skillfully support all these flavors.
Warm the rolls.
Fry the burgers in a frying pan along with the chorizo slices. The chorizo should crisp up like potato chips. Drain on absorbent paper. In the same pan, fry the onion.
Cut the rolls in two and drizzle each half with a little olive oil.
Arrange a little arugula on top, add a few slices of tomato and cucumber, and a little fried onion.
Place the meat on top, along with a generous slice of Soumaintrain, which should melt in contact with the hot burgers. Add a little more tomato, cucumber, and onion, and finish with the chorizo.
The villages of Chablis and Soumaintrain are around 30km apart. The wines of Chablis and Soumaintrain cheese share both a territory and a history with the Abbey of Pontigny, where the Cistercian monks began to develop vines originally planted by the Romans. It was also they who built up the cheesemaking activity, at a time when farmers paid part of their tithe to the clergy in mature cheese. But beyond their historical and territorial connections, one is struck by the perfect partnership they make. The vivacity of Chablis wines brings out the creaminess of the Soumaintrain and supports its slight acidity. It makes for a harmonious whole, with neither dominating in the mouth.