RECIPES: Recipe Details
This recipe is a simple, light mixture of classic Tuscan and Southern Italian ingredients.
12 slices Pancetta
1/4 pound Pine nuts (Pinyons)
3 pounds 80% lean Ground beef
1/4 pound Chopped Asiago
4 Tbsp Chopped sage
1 cup Chopped red onions
2 Tbsp Olive oil
3 Tbsp Kosher salt and pepper
1/4 pound Arugula
1 Tbsp Chopped sage
2 Tbsp Lemon Juice
2 Tbsp Olive oil
1 tsp Kosher salt and pepper
2 Beefsteak tomatoes, sliced into six slices
1/2 red onion, sliced into six slices
12 slices of Ciabatta bread
2 Tbsp olive oil
1 Tbsp kosher salt and pepper mixture
3 Tbsp stone ground mustard
Heat grill to medium-high. Place sautÃ© pan directly on grill.
Place 12 pancetta slices in pan, cook until golden-brown (about 5 min). Remove pancetta and place on paper towel to drain. Add 1/4 pound pine nuts to pan, and lightly stir to coat in pancetta grease. Toast until golden brown, about 2 min. Remove pan from heat.
Add pine nuts to mixing bowl. Add 3 pounds ground beef, 1/4 pound Asiago, 4 Tbsp chopped sage, 1 cup red onion to bowl. Mix with wet hands to avoid sticking, handling meat as little as possible.
Form six evenly sized patties, handling as little as possible. Make edges slightly thicker then the middle. Brush patties with 1 Tbsp of olive oil, and brush grill with 1 Tbsp olive oil. Evenly sprinkle 3 Tbsp of kosher salt and pepper mixture on both sides of patties. Grill to desired temperature, about 4 min, on each side for medium rare, 5 min. on each side for medium, and 6 min. on each side for medium well.
While patties are grilling, place 1/4 pound arugula, 1 Tbsp chopped sage, 2 Tbsp lemon juice, and 2 Tbsp olive oil in mixing bowl, and toss well. Slice tomatoes and onion, into six slices each. Brush Ciabatta slices with 2 Tbsp olive oil and sprinkle with 1 Tbsp salt and pepper mixture. Place Ciabatta slices around edges of grill, until golden on one side. Evenly spread 3 Tbsp of stone ground mustard on each slice of bread, place patties on the six bottom slices, place one slice of tomato and one slice of red onion on each patty. Place two slices of pancetta on each patty, then evenly distribute arugula/sage salad on each burger. Place top slice of bread on each burger.
If ciabatta is not available, como or even sourdough will work equally well. Also, asiago is used for its common availability, but pecorino is best if available. Be careful not to overmix the meat, as it gets tougher the more one handles it.