Best Northern Italian Trattoria Burger Recipes

Italian Burgers image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, plus more for drizzling
8 deli slices Genoa salami
8 ounces cremini mushrooms, quartered
Kosher salt and freshly ground pepper
1 1/2 pounds ground beef, preferably chuck
Vegetable oil, for the grill
4 semolina rolls, split
2 cups baby arugula
1/2 tablespoon balsamic vinegar
1/2 cup fresh ricotta cheese

Steps:

Preheat a grill to medium high. Heat the olive oil in a skillet over medium-high heat. Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side. Drain on paper towels.
Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook until tender, about 5 more minutes. Season with salt and pepper.
Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper. Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad. Cover with the bun tops.

Italian Burger image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

12 ounces coarsely ground beef chuck
12 ounces coarsely ground beef sirloin
2 teaspoons dried parsley
1 1/2 teaspoons lightly crushed fennel seed
1 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan
Kosher salt and freshly ground black pepper
4 hamburger buns, for serving
Arugula, sliced tomato, pesto and giardiniera, for serving
Heat a large cast-iron skillet over medium-high heat for 5 minutes.

Steps:

Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper.
Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes.
Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera.
Copyright 2016 Television Food Network, G.P. All rights reserved.