Northern Italian Trattoria Burger

Name: Northern Italian Trattoria Burger
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters wild arugula (or baby arugula), lightly packed; 158 milliliters grated aged Montasio or Asiago cheese; 0 teaspoons freshly ground black pepper; 113 grams dry, hot capicola (coppa), thinly sliced and chopped (recommended: Boars Head); 1 Tbsps Dijon mustard; 170 grams shredded fontina cheese; 2 Tbsps chopped fresh basil leaves; 1 pinch Pinch fresh rosemary leaves, finely chopped; 0 teaspoons fresh thyme leaves; 1 clove garlic, chopped; 567 grams ground chuck; 1 teaspoon kosher salt; 2 Tbsps fresh lemon juice; 1 Tbsp olive oil; 2 Tbsps chopped fresh Italian parsley leaves; 4 teaspoons toasted pine nuts; 4 potato buns, split; 2 Tbsps chopped shallot; 113 grams speck (smoked prosciutto), thinly sliced and finely chopped; 2 sticks good quality unsalted butter, room temperature

Northern Italian Trattoria Burger might be just the main course you are searching for. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 1272 calories, 58g of protein, and 104g of fat each. This recipe is typical of Mediterranean cuisine. Head to the store and pick up basil leaves, kosher salt, ground chuck, and a few other things to make it today. To use up the pine nuts you could follow this main course with the Pear Cake with Pine Nuts as a dessert. It is a good option if you're following a gluten free and דל פחמימות, diet. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

In the bowl of a food processor, combine the parsley, basil, thyme, shallot, garlic, lemon juice, and Dijon mustard and puree until smooth.

Ingredients you will need

Dijon Mustard

Lemon Juice

Parsley

Shallot

Garlic

Basil

Thyme

Equipment you will use

Food Processor

Bowl

Add the butter and pulse until well combined.

Ingredients you will need

Butter

Transfer to a small bowl and reserve.

Equipment you will use

Bowl

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Sprinkle 1/2 of the cheese into 2 to circles (approximately 4 1/2-inch in diameter) in the skillet. Cook for 2 minutes. Then carefully flip with a spatula and cook for another 1 minute.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Spatula

Drain on paper towels. Repeat with remaining 1/2 of the cheese.

Ingredients you will need

Cheese

Equipment you will use

Paper Towels

Meanwhile, to make the speck, heat the oil in a large skillet over medium-high heat.

Ingredients you will need

Speck

Cooking Oil

Equipment you will use

Frying Pan

Add the speck and cook until crispy, stirring occasionally, about 5 minutes.

Ingredients you will need

Speck

Remove from the skillet and drain on paper towels.

Equipment you will use

Paper Towels

Frying Pan

To make the patties, put capicola and rosemary in the bowl of a food processor and pulse until finely chopped. In a large mixing bowl, combine the capicola mixture, chuck, salt, and pepper; mix well. Separate the mixture into 4 equal portions and form the portions into patties to fit the size of the buns.

Ingredients you will need

Capicola

Rosemary

Pepper

Roll

Salt

Equipment you will use

Food Processor

Mixing Bowl

Heat large skillet or grill pan over high heat.

Equipment you will use

Grill Pan

Frying Pan

Add the patties to the skillet and cook for 3 1/2 minutes. Flip the burgers and cook for 3 to 4 minutes or to desired doneness. During the last few minutes of cooking, top the burgers with equal amounts of fontina cheese and tent with aluminum foil to melt cheese. Also, during last few minutes of cooking, toast the buns.

Ingredients you will need

Fontina Cheese

Melting Cheese

Toast

Roll

Equipment you will use

Aluminum Foil

Frying Pan

To assemble the burgers, spread a generous amount of Italian Herb Butter on the cut sides of the buns. On each bun bottom, arrange equal amounts of pine nuts, Crispy Speck, arugula, a patty topped with cheese, and a Frico. Cover with the bun tops and serve.

Ingredients you will need

Pine Nuts

Arugula

Butter

Cheese

Spread

Speck

Roll

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Spalletti Chianti D.O.C.G. (). It has 5 out of 5 stars and a bottle costs about 12 dollars.