Serves 6
I like burgers and Ben Roche likes burgers. He likes them so much he decided to make one for dessert. He starts out with sesame macaroons, which become little buns. Then he makes burger patties out of ground chocolate mixed with ganache. Banana puree becomes a dead ringer for a slice of cheese—American, of course. Finally, he garnishes it with real lettuce because its refreshing crunch is actually a nice note to balance the sweetness of the other ingredients. This tiny burger is a satisfying one-bite dessert.
150 grams almond flour
150 grams confectioners’ sugar
120 grams (3 large) egg whites, divided
48 grams water
150 grams granulated sugar
10 grams white sesame seeds
250 grams milk chocolate, chopped, divided
150 grams heavy cream
30 grams unsalted butter
500 grams bananas, roughly chopped
100 grams water
75 grams unsalted butter, melted
Juice of ½ lemon
400 grams Banana Puree
Pinch of turmeric for color
2 grams iota carrageenan (see Sources, here)
10 grams lettuce
Preheat the oven to 275°F.
Sift the almond flour and confectioners’ sugar into a large bowl; stir to combine. Add 60 grams of egg whites and mix to make a paste. Reserve.
Combine the water and granulated sugar in a medium saucepot, set over medium-high heat, and bring to 250°F. Put the remaining 60 grams of egg whites in a stand mixer with the whisk attachment and whip on medium-high speed until the mixture just forms soft peaks. With the mixer running, slowly pour in the hot sugar mixture and continue beating until the mixture reaches medium peaks. Use a rubber spatula to fold the meringue into the almond flour mixture in three additions. Once the batter is homogenous, transfer to a piping bag fitted with a large plain tip.
Line a sheet pan with a silicone mat and pipe out sixteen 1½-inch rounds. Sprinkle sesame seeds over half of the macaroons to resemble the top of a hamburger bun. Bake for 10 minutes. Remove from the oven and let cool. Reserve until ready to plate.
Put 150 grams of the milk chocolate, cream, and butter in a heatproof mixing bowl and set it over a medium saucepot of simmering water to create a double boiler. Stir to combine and heat until the chocolate melts and everything is incorporated. While the chocolate is melting, place the remaining 100 grams of milk chocolate in a food processor and pulse to grind into crumbs. Once melted, remove from the heat and allow the melted chocolate mixture to cool slightly, but not enough to set. Transfer the chocolate crumbs to a mixing bowl and pour the warm ganache over them, mixing with a rubber spatula to make a chunky paste. Line a sheet pan with parchment paper. Form the chocolate mixture into 1½-inch patties and set them on the prepared pan. Store in a cool place until ready to plate.
Put the bananas, water, butter, and lemon juice in a blender and puree on high for 1 minute, until smooth.
Transfer 400 grams of the Banana Puree to a small saucepot and stir in the turmeric, a little at a time, until the color resembles that of American cheese.
Add the iota carrageenan and blend well with an immersion blender. Set the saucepot over medium heat and bring to 160°F.
Line a sheet pan with a silicone mat and pour in a thin layer of the mixture to coat the bottom of the pan. Reserve in a cool spot while the carrageenan sets up and then slice into 1½-inch squares. Keep cool until ready to plate.
Set 6 plain Macaroons out on a cutting board, flat side up. Set 1 Burger Patty on top of each “bun” and top with a thin slice of “cheese.” Garnish with a few leaves of lettuce. Top each burger with a Sesame Macaroon top. Serve immediately.