RECIPES: Recipe Details

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Pignolia-Crusted PiAzza Burgers with Orange-Arugula Tumble

The flavors of these burgers reminds me of outdoor meals enjoyed at a trattoria, on the piazza of a small Tuscan town. All that’s needed is a bottle of SUTTER HOME Pinot Noir (Pinot Nero?)

Ingredients 

2 blood oranges (in season) or 1 large seedless oranges
2 pounds ground chuck, about 74%-76 lean
2 teaspoons fennel seeds, crushed
4 tablespoons loosely packed fresh basil, slivered, divided use
3 teaspoons coarse or Kosher salt or to taste
freshly ground pepper
2 ounces Bakes potato chips, lightly salted variety (1/2 of 4-oz bag) finely crushed, divided use
2-1/2 ounces Sutter Home dry red wine, any varietal
1 cup pignolia nuts, coarsely chopped
4 tablespoons Grey Poupon honey mustard.
1/2 cup Colavita Extra Virgin olive oil, more as needed
6 ciabatta rolls, split*
1 tablespoon crushed garlic
5 ounce bag pre-washed arugula

Instructions 

Preheat the grill to medium-hot. Adjust rack so that burgers will be 5-6” from heat source. If not feasible, preheat to medium. Grate 2 teaspoons orange zest. Peel, section and dice oranges. Combine beef, fennel seeds, half the basil, 1 tablespoon salt, 3/4 teaspoon pepper, 1/4 cup crushed chips, 3 tablespoons wine; handling gently. Form into six 3/4” patties; avoid compacting the burgers. Combine remaining crushed chips (you should have about 1/4 cup) with pignolias. Mix mustard and 1/2 tablespoon olive oil. Paint lightly on both sides of burgers. Press burgers into the nut-crumb mixture, patting gently to ensure they adhere. Season with a grind of pepper if desired. Toast rolls cut side down, on side of grill. Combine garlic with 1/3 cup extra virgin olive oil. Brush on roll bottoms. Orange and Arugula Tumble: Combine 2 tablespoons olive oil, 2tablespoons wine, orange zest, 1/4 teaspoon salt and pepper to taste. Toss with oranges arugula, and remaining basil. Oil grill rack. Place burgers on grill. Close cover. Cook 4-5 minutes per side, or until thermometer inserted through one side registers 160 F. If browning occurs too quickly move patties to a cooler part of the grill. Transfer to roll bottoms. Drain any excess juices from Orange-ArugulaTumble and divide on burgers. Close rolls and serve. Wine Pairing Suggestion: Sutter Home Pinot Noir

Comments 

If ciabatta rolls are not available in your market, purchase 2 ciabatta loaves and cut six 3-1/2” lengths to use as rolls. If desired, arrange 4-6 water-soaked rosemary branches on grill rack between burgers. They will add a piney flavor and eventually burn off.