Emilia Burgers

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You may have a little salsa verde left over, which would be great on garlic bread or stirred into scrambled eggs.

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  • 4

Ingredients

  • Ingredients For the salsa verde
  • 1 thick slice day-old crusty white bread
  • 2 tablespoons water
  • 1 tablespoon capers
  • 3 anchovy fillets
  • 1 small clove garlic
  • Leaves from 8 to 10 stems flatleaf parsley (1 packed cup)
  • 1/2 teaspoon white wine vinegar
  • 5 tablespoons olive oil
  • Kosher or sea salt
  • For the burgers
  • 1 pound very cold ground beef (preferably 92 percent lean)
  • 1/2 cup packed freshly grated Parmigiano-Reggiano cheese
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 hamburger buns, preferably potato
  • For the balsamic mayonnaise
  • 1/4 cup mayonnaise
  • 2-1/2 teaspoons aged balsamic vinegar

Preparation

Step 1

Steps For the salsa verde:

Place the bread in a medium bowl. Pour the water over it and let it soak in for a minute or two, then tear the bread, letting the pieces fall into a food processor. Drain the capers and anchovy fillets.

Cut a few slices off the garlic clove (to taste) and add to the food processor, along with the parsley leaves, capers, anchovies, vinegar, oil and a pinch of salt. Purée until fairly smooth, stopping to scrape down the sides of the bowl as needed. The yield is about 1 cup.

For the burgers:

Place the chilled ground beef in a mixing bowl. Fold in the cheese until well incorporated. Season lightly with salt and pepper. Divide the mixture into 4 equal portions and form each into a 3/4-inch-thick patty.

Heat the oil in a large skillet over medium- high heat. Once the oil simmers, add the burger patties and cook for 2 to 3 minutes per side, until well seared and just cooked through (medium-rare). Transfer to a cutting board to rest while you prepare the buns.

Melt the butter and spread it on the inside of the hamburger buns. Toast in a toaster oven until golden brown.

For the balsamic mayonnaise:

Stir together the mayonnaise and balsamic vinegar in a small bowl, until well incorporated.

To serve, spread each bottom bun with one-quarter of the balsamic mayo. Place a burger on top, then spread salsa verde over each burger and finish with the top buns. Serve warm.

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