In Italy, we don’t eat burgers. When we think of burgers, we think of the constant fight that local politicians have to keep McDonalds out of our historical centers of the cities. However, since I moved to the States, I got to appreciate it just because it’s easy, and your kitchen stays clean!
Serves: 4 – 6 / Prep time: 15 minutes / Cook time: 7 – 10 minutes
Tuscan Burger Mix:
- 2 pound ground beef
- 1 red onion, finely chopped
- 1 handful fresh flat-leaf parsley, leaves picked and finely chopped
- 1 tablespoon grated Parmigiano (or Pecorino)
- 2 egg yolks
- 4 slices provolone cheese (or sharp cheddar or Pepperjack)
- 4 – 6 burger buns
- Kosher salt and freshly ground black pepper
- 4 lettuce leaves
- 2 avocado, halved, pitted, peeled and sliced (optional)
- 1 tomato, sliced thin
- Preheat the barbecue to a medium-high heat (or crank cast iron pot on the stove over high flame).
- For the burgers: In a large bowl, mix the beef, onion, parsley, cheese, and egg yolks and stir well until all ingredients are evenly distributed.
- Divide the mixture in portions based on your party, In my house for example I am the primitive caveman that likes a burger 2 fingers thick, my wife and daughters favor thinner patties… in a way this helps when I am cooking, as all burgers can go on the grill at the same time. The thicker ones will be more on the medium-rare side, while the girl’s ones will be well done.
- Grill your burgers 3 to 4 minutes on each side for medium-rare, cook longer for desired degree of doneness, or until an instant read thermometer inserted in the center of the burger reads 165 degrees F for medium.
- Place the cheese slices on top of the burgers the final minute of grilling.
- Move the meat to a large platter to cool off slightly and rest 5 minutes. Meanwhile, lightly toast the burger buns.
- Serve your burgers dressed with lettuce, tomatoes and a gentle spread of your favorite sauce. At the moment in my house we are all crazy about sriracha mayo! Also add pickles and avocados if you fancy.