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


  1. Preheat the barbecue to a medium-high heat (or crank  cast iron pot on the stove over high flame).
  2. 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.
  3. 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.
  4. 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.
  5. Place the cheese slices on top of the burgers the final minute of grilling.
  6. Move the meat to a large platter to cool off slightly and rest 5 minutes. Meanwhile, lightly toast the burger buns.
  7. 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.