Super Tuscan Burgers and Potato Salad with Capers and Celery

Name: Super Tuscan Burgers and Potato Salad with Capers and Celery
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 237 milliliters arugula leaves, 1/2 bunch, trimmed of stems; 1 kilograms waxy potatoes, quartered or halved, depending on size; 3 Tbsps capers; 4 servings Coarse salt; 227 grams cremini (baby portobello) mushrooms, sliced; 4 crusty rolls, split; 4 cloves garlic, chopped; 1 celery heart and greens, from the center of stalk, chopped; 340 grams ground pork; 340 grams ground veal; 1 lemon, zested and juiced; 3 Tbsps extra-virgin olive oil, plus 5 to 6 tablespoons, divided; 0 mediums yellow skinned onion, finely chopped; 227 grams Pecorino Romano, shaved with a vegetable peeler; 4 servings Coarse black pepper; 1 mediums red onion, finely chopped; 2 Tbsps red wine vinegar; 118 milliliters dry Italian red wine, divided

You can never have too many American recipes, so give Super Tuscan Burgers and Potato Salad with Capers and Celery a try. This recipe serves 4. One serving contains 1686 calories, 77g of protein, and 71g of fat. Head to the store and pick up wine vinegar, onion, celery heart and greens, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. The Fourth Of July will be even more special with this recipe. It works well as a side dish. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Bring a medium pot of water to a boil while you dice potatoes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to15 minutes.

Ingredients you will need

Potato

Water

Salt

While potatoes cook, prepare burgers.

Ingredients you will need

Potato

Combine pork and veal in a bowl with 3 tablespoons extra-virgin olive oil, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Red Wine

Garlic

Onion

Pork

Sage

Veal

Equipment you will use

Bowl

Preheat a large nonstick skillet over medium high heat.

Equipment you will use

Frying Pan

Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Roll

Equipment you will use

Frying Pan

Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese.

Ingredients you will need

Cheese

Mushrooms

Equipment you will use

Aluminum Foil

Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.

Ingredients you will need

Arugula

Roll

Wine

Dip

Equipment you will use

Frying Pan

Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste.

Ingredients you will need

Extra Virgin Olive Oil

Red Wine Vinegar