RECIPES: Recipe Details

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corpulent capones

Growing up in Chicago, the bedtime stories my father told us consisted of the adventures he had as a boy in Chicago. Many of these involved kids he had known in school who had gone on to a life in the mafia. Later, when he worked at a prominent men's clothing store he was chosen to do all the outfitting for the sons of a higher up in Al Capones gang. I'm sure the stories were somewhat embellished, but we loved them just the same. So, when I developed this opulent burger I named it for Chicago's most famous gangster (hearing how he loved to eat) Al Capone.

Ingredients 

2 cups decrusted italian bread, cubed
1/2 cup milk
1 Tbsp. unsalted butter
8 Tbsp olive oil, divided (2-4-2)
3 clove garlic, peeled-divided (2minced 1 whole)
1 large onion finely diced
1-8oz bag fresh baby spinach, chopped
27oz. ground Angus Beef (85%lean)
9oz. bulk hot Italian sausage
1 cup ricotta (fresh is possible)
1/3 cup marscapone
1/3 cup grated Italian cheeses (parmesan, romano, asiago)
2 large eggs
1 1/2tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
6 good quality Kaiser rolls, split

Instructions 

Combine bread cubes and milk, let liquid absorb 10-15 min., squeeze out excess liquid. Light side burner on gass grill, place saute pan on burner add unsalterd butter and 2 Tbsp. olive oil. Add onions and minced garlic. Saute over medium heat until onions are translucent. Add chopped spinach and toss until wiilted. Remove from heat and cool slightly. In food processor combine meats and pulse 3-4 times, until just combined (don't overmix). Turn mixture into bowl, add spinach-onion mixture. Add soaked breand and next 6 ingredients. Mix, with hands, until nicely combined. Form into 6 patties. Brish Kaiser rolls with 4 Tbsp of oil and rub with garlic clove. Heat grill to high-Oil grate. Lightly brush burgers with remaining 2 Tbsp oil. Grill patties for 4 min. Turn and grill for 4-5 more min for a medium burger. During the last 2 min. place the rolls on the grill to toast. Serve

Comments 

I had a lot of fun developing this recipie and added a few ingredients after I named it to make it truly corpulent.