RECIPES: Recipe Details
In this day and age we're strongly encouraged to cook ground beef more than many of us have done in the past. My inspiration was to create a recipe where the ground beef would be safely cooked to 160Â° with no loss of flavor or its natural juicy texture. By adding the Soffrito to the ground beef we enhance the flavor and keep the meat juicy. The final touch of Fontina Cheese completes this burger with a touch of the essence of Italy.
3 Cloves Garlic, very finely chopped
1/2 Cup Onion, very finely chopped
2 Tablespoon Fresh Parsley, very finely chopped
3 Tablespoons Carrots, very finely chopped
1/2 Cup Celery, very finely chopped
1/2 Cup Green Bell Pepper, very finely chopped
3 Tablespoons Scallions (white and green parts) very finely chopped
1/8 Teaspoon Dried Thyme Leaves
1/8 Teaspoon Dried Marjoram
4 oz. Pancetta, very finely chopped
3 Tablespoons Tomato Paste
2 lbs Ground Chuck
6 oz Fontina Cheese, thinly shaved
6 Good quality hamburg buns
For the Soffrito:
Mix the garlic, onion, parsley, carrots, celery, green pepper, scallion, thyme, marjoram and pancetta together. Saute over medium heat until vegetables begin to soften. Then stir in the tomato paste and continue cooking until the pancetta is rendered and the vegetables are completely softened, about 20 minutes. Let the mixture cool to room temperature.
For the Burgers:
Thoroughly mix the Soffrito with the ground chuck and form 4 patties. Place the burgers on oiled grill over medium to high heat, cover and grill approximately 3 to 4 minutes. Turn the burgers and top with the cheese and cook an additional 3 minutes or until cheese begins to melt. Remove from grill and lightly cover with aluminum foil. Turn the grill to low and place the bun on the grill, cut side down, until lightly toasted. Assemble by simply adding the burger to the buns.
This seemingly simple recipe needs no further enhancement with additional toppings. The Soffritto and Fontina Cheese carry the flavor.