Ryan Hardy makes a tasty weeknight burger
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Everybody loves a cheeseburger. This slightly elevated, Italian-style burger goes well with wine and is exactly the type of thing you want to eat on a Tuesday night.
Ingredients
Carne Cruda Burger
- 2 pounds burger blend (suggested: 70% lean, 30% fat)
- 1 sprig rosemary
- 1 sprig sage
- 6 tablespoons butter, browned
- 4 tablespoons truffle, minced with ground flake
- 4 tablespoons parmigiano reggiano
- 1 teaspoon red chile flakes
- 1/2 teaspoon cracked black pepper
Preparation
For brown butter, fried rosemary and sage:
1. Melt 1/2 cup butter and cook on medium heat until milk solids have slightly browned or "caramelized." Strain and reserve brown butter – discard solids.
2. Fry whole rosemary and sage in the brown butter until dark green and crispy. Do not overcook! Strain the herbs from butter and place on to kitchen towel and let dry.
3. Set brown butter aside and let cool to room temperature.
4. Finely chop rosemary and sage and reserve.
For the burger patties:
1. In a large mixing bowl, mix the burger blend, fried rosemary and sage, truffle, chile flake, Parmigiano Reggiano and black pepper by hand.
2. Ensure all ingredients are incorporated while being careful not to overmix the burger blend (overmixing will result in a tough and spongy burger).
3. Fold in room temperature brown butter.
4. Form into equal sized burger patties.
5. Season with salt and freshly ground pepper.
6. Grill on charcoal grill or pan sear to medium rare.
7. Serve on a butter toasted bun with fresh mozzarella and some spicy chiles.
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