RECIPES: Recipe Details
Tuscan Burgers with Burrata Cheese, Rocket & Salsa Verde
2 lbs. ground chuck
½ cup grated yellow onion
1/3 cup minced sundried tomatoes
3 cloves minced garlic
1 ½ teaspoons kosher salt
¾ teaspoon black pepper
1 cup fresh Italian parsley
1 cup fresh mint
1 cup fresh Italian basil
3 tablespoons red wine vinegar
2 cloves garlic
1 tablespoon capers
2 teaspoons Dijon mustard
½ teaspoon red pepper flakes
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup EVOO
Balsamic Glazed Red Onions:
1 cup good quality balsamic vinegar
2 large red onions, sliced into 1/3-inch rings
2 tablespoons olive oil
Vegetable oil for brushing grill rack
6 ciabatta rolls, split
12 ounces burrata cheese, sliced (can substitute buffalo mozzarella)
1 cup loosely packed baby rocket (baby arugula) leaves
Prepare a medium-hot fire on a charcoal grill with a cover, or preheat a gas grill to medium high.
To make the patties, combine the ground chuck, onion, sundried tomatoes, garlic, salt, and pepper in a large bowl. Form into 6 patties, being careful not to overwork the meat. Make a slight indentation in the center of the patties so that they will cook evenly. Cover and refrigerate.
To make the salsa verde, place the parsley, mint, basil, vinegar, garlic, capers, mustard, red pepper flakes, salt, and pepper together in a mini food processor or blender. Pulse until chopped. Add the olive oil and process until blended. Cover and refrigerate until ready to serve.
Heat the balsamic vinegar in a small, fireproof, heavy saucepan on the grill. Bring to a boil then reduce heat. Let vinegar simmer until it is reduced by half, approximately 10 minutes. Remove from heat. Return heat to medium high. Brush the onion slices with the olive oil and place them on the grill. Grill 2-3 minutes on each side until slightly softened. Remove from grill and place on a plate. Separate the rings and brush them with the balsamic reduction. Set aside.
Brush the grill rack with vegetable oil. Place the burger patties on the rack, cover, and cook 4-6 minutes on each side for medium doneness. Place the ciabatta rolls, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling. Place a slice of burrata cheese on each patty during the last minute of grilling.
To assemble the burgers, place an equal amount of rocket leaves on each bun bottom and place the cheese-topped patties on top. Arrange some balsamic glazed onions on the patties. Spread some salsa verde on each bun top. Add bun tops and serve.
This recipe makes 6 burgers.
My name is Sonali Ruder and I’m an Emergency Room doctor in New York City, but in my free time, I love to cook and develop new recipes. Finishing as second runner-up at last year’s Build a Better Burger cook-off was an amazing experience, but this year, I would love the chance to compete again and bring home the grand prize. This recipe was inspired by a trip to Italy that my husband and I took. We loved the use of simple, fresh ingredients to create delicious, rustic dishes. The richness of the meat in this burger is nicely complemented by the bright salsa verde, creamy burrata cheese, sweet balsamic glazed onions, and peppery rocket. Mangia!
Note: Fresh buffalo or cow’s milk mozzarella can be substituted for the burrata cheese if needed.