RECIPES: Recipe Details

Rate This Burger 
No votes yet

South Philly Italian Market Cheeseburgers

Summertime in Philadelphia means frequent trips to South Philly's Italian Market. Kennett Square mushrooms, South Jersey tomatoes, and dandelion greens are on every cart. Chicken livers, panchetta, and provolone cheese make every dish rich and flavorful. This burger celebrates rich Italian flavors and local seasonal produce. Every bite is an explosion of flavor.

Ingredients 

Ricotta mayo:
3/4 cup mayonnaise
1/2 cup ricotta cheese
1/2 cup chopped Alfonso olives
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1/2 tsp. dried oregano

Patties:
4 oz. fresh chicken livers
1 tsp. "Liquid Smoke"
3 tbsp. Worcestershire's sauce
2 lbs. ground chuck
1 cup baby bella mushrooms, chopped fine in processor
2 tsp. sea salt
3/4 tsp. fresh ground black pepper
3 tbsp. fresh ground Romano cheese
3 cloves minced garlic

12 slices pancetta

1/2 cup chopped fresh dandelion greens
1/2 cup chopped fresh basil
1 cup shredded iceberg lettuce
1 tbsp. red wine vinegar

1 large yellow onion, thinly sliced
1 large red bell pepper, thinly sliced
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
1 tbsp. fennel pollen
2 tbsp. balsamic vinegar

vegetable oil to brush rack
6 slices aged provolone cheese
6 focaccia rolls, split
1/4 cup olive oil
1 tbsp. finely chopped fresh rosemary
6 slices beefsteak tomato

Instructions 

1. Preheat grill to medium high.
2. To make ricotta mayo: combine mayonnaise, ricotta cheese, olives, salt, pepper and oregano. Cover and refrigerate until ready to use.
3. To make patties: combine chicken livers, Liquid Smoke, Worcestershire's sauce in mini processor and pulse until smooth. Combine mixture with ground chuck, mushrooms, salt, pepper, cheese and garlic. Gently combine and form 6 equal patties. Cover and refrigerate until ready to use.
4. Cook pancetta in cast iron skillet on grill until crisp. Place on paper towels and reserve until ready to use. Reserve drippings.
5. Combine dandelion greens, basil and lettuce. Toss with vinegar and reserve until ready to use.
6. Add onion, red pepper, salt, pepper, fennel pollen to pancetta drippings in skillet and caramelize on grill. Add vinegar and reduce when mixture is nearly caramelized. Reserve mixture until ready to use.
7. Brush rack with vegetable oil.
8. Place patties on rack. Cover and grill 5-7 minutes. Turn and grill another 4-6 minutes for medium or longer if desired. Add 1 slice of cheese per patty during last minute of cooking to melt.
9. Brush olive oil on cut sides and tops of rolls. Dust tops of rolls with rosemary. Toast rolls on rack during final few minutes of cooking.
10. To assemble burgers: place equal amount of mayo on roll bottoms. Add equal amounts of greens, 1 slice tomato, patty, 2 slices pancetta, equal amount of onion/pepper mixture per burger. Add roll tops and serve.
Makes 6 servings.

Comments 

When I went to submit the recipe; the "Why this is a great local American burger", section did not go through. I am submitting that information here.
Summertime in Philadelphia means frequent trips to South Philly's Italian Market. Kennett Square mushrooms, South Jersey tomatoes, and dandelion greens are on every cart. Chicken livers, pancetta, and provolone cheese make every dish rich and flavorful. This burger celebrates rich Italian flavors and local seasonal produce. Every bite is an explosion of flavor.