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‘Emilia’ Burger With Salsa Verde and Balsamic Mayo Recipe

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This recipe for ‘Emilia’ Burger With Salsa Verde and Balsamic Mayo is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 packed cup finely grated Parmigiano-Reggiano
2 pounds ground beef
Salt and freshly ground black pepper
4 tablespoons mayonnaise
¾ tablespoon aged balsamic vinegar
2 tablespoons water
1(½-inch-thick) slice day-old crusty white bread
6 tablespoons olive oil
1 packed cup parsley leaves
1 tablespoon capers, rinsed and dried
3 anchovy fillets
½ teaspoon white wine vinegar
¼ clove garlic
4 hamburger buns, split and toasted
Directions:
Directions:
1. In a large mixing bowl, fold grated cheese into ground beef until uniformly distributed. Lightly season with salt and pepper. Divide mixture into 4 equal portions and pat each into a 1-1½-inch-thick patty.

2. Make balsamic mayonnaise: In a small bowl, combine mayonnaise and aged balsamic. Season with salt.

3. Make salsa verde: Pour water over bread and allow it to absorb completely. In a blender or food processor, purée soaked bread, 5 tablespoons oil, parsley, capers, anchovies, white wine vinegar and salt.

4. Heat remaining oil in a large frying pan over medium-high heat. Once hot, add burgers to pan and cook until well seared, 2-3 minutes per side. Transfer burgers to a cutting board and let rest at least 5 minutes before serving.

5. To serve, spread bottom of each bun with balsamic mayonnaise, then top with a burger patty. Spread salsa verde over patty and top with other half of bun.

 

 

 

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