RECIPES: Recipe Details

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Burger Bolognese

My husband and I had lasagna bolognese for the first time on a train trip in Italy during our honeymoon. After returning home, I have made the entree several times, as it is now my husband's favorite. Now I like to use the same flavors to make an amazing burger.

Ingredients 

Soffritto:
4 oz. Pancetta, cut into 1/4" cubes
1 large white onion, finely chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
3 cloves of garlic
Bechamel:
2 tbsp butter
2 tbsp all-purpose flour
2 cups of milk
½ tsp salt
½ tsp freshly ground pepper
½ tsp freshly ground nutmeg
Burgers:
2 lbs. ground chuck
2 tbsp tomato paste
2 tbsp beef broth
2 tbsp dry red wine, such as Sutter Home Pinot Noir
½ tsp salt
½ tsp freshly ground pepper
2 tbsp vegetable oil
6 ciabattina rolls, split
2 tbsp olive oil
6 slices provolone
12 large leaves of fresh Italian basil

Instructions 

Directions
(makes 6 burgers)

Prepare a medium-hot fire on a charcoal grill

For the Soffritto:
In a pan on the grill, render the fat from the pancetta. Once the pancetta is crisp, set aside to drain on a paper towel, leaving the renderings in the pan. Add the onion, carrot, celery, and garlic. Cook the mixture until soft or the onions are translucent, stirring often. Set the pan and this mixture aside to cool.

For the Bechamel:
In a small saucepan on the grill, melt the butter. Once melted, whisk in the flour, stirring and cooking together until it is a light brown in color, approx 4 minutes. In another small saucepan, warm the milk on the grill and then add to the cooked butter-flour mixture, whisking until smooth. Bring the entire mixture to a boil and continue stirring until thick. Remove the béchamel from the heat and add the salt, pepper, and nutmeg. Set aside.

For the Burgers:
Combine the ground chuck, tomato paste, beef broth, red wine, salt and pepper in a large bowl. Add in the cooled Soffritto mixture and the pancetta. Mix with hands, avoiding overworking the meat. Form into 6 patties. Grill Immediately. Brush the grill with vegetable oil. Place the burgers on the grill, cooking them until Medium (approx. 5 mins per side). Brush Ciabattina rolls with olive oil and place on the outside portion of the grill to toast (about 2 minutes), then set aside.

To assemble:
Once the burgers are mostly done, add a heaping tablespoon of Bechamel sauce to the center of each patty. Cover with a slice of provolone. Place cover on grill to melt cheese, approx. 1-2 mins. Once cheese is melted and burgers are cooked to medium, remove from the grill and place on the bottom half of roll. Top each patty with 2 basil leaves and the top portion of the roll.

Serve immediately and enjoy!