TUSCAN-STYLE BURGERS
Steps:
- Heat a gas or charcoal grill to high heat. Place a large heatproof skillet on the grill (alternatively, you can use a stovetop over medium heat). Place 4 cazuelas on the grill for a few minutes.
- For the mushrooms: Heat the olive oil in the large heatproof skillet until it begins to shimmer. Add the mushrooms and some salt and pepper and cook, stirring just a few times, until they release their liquid and turn golden brown, about 10 minutes.
- Stir in the garlic and oregano and cook for 1 minute longer. Remove from the heat and set aside.
- For the burgers: Combine the ground beef and pork together in a large bowl, being careful not to overmix. Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
- Add enough olive oil to each cazuela to thinly coat the bottom and sides. Carefully place each patty, divot-side up, inside each cazuela. Combine the fennel, paprika and some salt and pepper in a small bowl, then sprinkle over top of each burger. Grill, covered, until charred and completely cooked through, 3 to 4 minutes per side.
- While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
- Add the cheese to the tops of the burgers. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
- Top each burger with a large spoonful of the mushrooms. Place the burgers on the bottom buns. Top with the ketchup, oregano and top buns and serve immediately.
TUSCAN PORK SMASH BURGER
Giada's Tuscan Pork Smash Burgers are inspired by an Italian bed and breakfast in Tuscany called Tenuta Astrone in Sarteano.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- For the garlic mayo: To a bowl, add the mayonnaise, fresh rosemary leaves, and clove of minced or microplaned garlic. Add ½ teaspoon salt, to taste. Cover and set aside to let the flavors marry.
- For the burgers: In a medium-large bowl, mix the fresh herbs into the ground pork. Form the beef into 4 even ball-shaped portions, about 4 ounces each. Sprinkle them evenly on all sides with the salt.
- Heat a grill pan or large skillet over medium-high until hot, about 2 minutes. Add the olive oil to the pan. Working in batches if necessary to not over-crowd the pan, place the portions on the griddle. With a spatula, immediately smash the burgers down flat. Cook undisturbed for about 3-4 minutes, or until the outer edges of the patties look a deep golden brown. Flip the patties, and top each with a slice of taleggio cheese (or your cheese of choice). Continue to cook for 3 minutes longer, until the cheese is beginning to melt and the other side of the patties are golden brown.
- Transfer the burgers to a plate to allow them to rest, and lower the heat on the stove to medium. Take the burger buns, and place them in the pan cut-side down. Grill for about 30 seconds or until golden and crispy around the bottom edges, being careful not to burn the bread.
- To assemble the burgers: Spread a dollop of the mayonnaise mixture on the tops and bottoms of the toasted buns. To the bottom buns, add a handful of arugula. Place the patties on top. Serve with ketchup if desired.
Nutrition Facts : ServingSize 4, Calories 725
TUSCAN BURGERS
This recipe was one of 8 favourite recipes by Valli Little on recipe cards which came with the current issue of the Australian cooking magazine 'delicious'.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 4 Tuscan Burgers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the beef, pancetta and 2 tablespoons of pesto in a processor; season with salt and pepper; pulse until just combined (do not over-process); form the mixture into 4 patties and chill while you cook the vegetables.
- Preheat the oven to 160°C/325°F/gas mark 3; heat a chargrill pan or cr barbecue over a medium heat; toss the onion in a little oil and grill for 1 minute on each side or until just cooked; place the onion in the oven to keep it warm; brush the tomatoes with a little oil and season them with salt and pepper , to taste; then grill the tomatoes for one minute on each side; place the tomatoes in the oven to keep them warm; mix the remaining pesto with the mayonnaise.
- Brush both sides of the patties with oil; cook the patties on the chargrill for 2-3 minutes on each side or until they are cooked through; top the patties with bocconcini and place them in the oven for 1 minutes or until the cheese melts.
- Spread the bread-roll bases with some of the mayonnaise mixture; top with rocket, patties, onion and tomato; drizzle with the remaining mayonnaise mixture and top with the remaining bread-roll halves.
TUSCAN STYLE BRAISED PORK
This recipe is based upon my recollection of Marlena De Blasi's Tuscan Wild Boar recipe in her book "A Thousand Days in Tuscany." (My copy of that book is currently packed up, so I couldn't consult it.) Also, I made modifications based upon what I had on hand. This is a great dish to serve to a hungry crowd of meat eaters! Please note that prep time does not include time to marinate meat which can vary according to your needs or preferences.
Provided by Mama Cee Jay
Categories < 4 Hours
Time 3h15m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Cut roast into 2" chunks, removing excess fat.
- Process juniper berries, cloves, peppercorns, dried garlic and sea salt in spice grinder until coarse mixture results.
- Put meat into large plastic container and rub generously with several tablespoons of spice mixture. (Reserve remaining spices.) Add gin and olive oil and thoroughly mix together. Seal container and refrigerate for at least 3-4 hours. Turn container a few times during marination process. You can marinate for up to three days if you can wait that long!
- Preheat oven to 325 deg F. Brown meat pieces in batches on stove top over medium high heat in a large oven safe covered pot or dutch oven. Place browned meat back into pot and add chicken broth, tomato sauce, red wine vinegar and enough water to cover meat.
- Cover and transfer pot to oven. Braise meat for 3-4 hours or until meat is very tender. Taste sauce and season with reserved spices if desired. Serve over pasta or mashed potatoes.
Nutrition Facts : Calories 609.3, Fat 46, SaturatedFat 15, Cholesterol 161, Sodium 1667.9, Carbohydrate 2.2, Fiber 0.7, Sugar 1.1, Protein 41
TUSCAN BURGERS WITH PESTO MAYO
Everyone needs to bring their appetite when you serve these man-size burgers. They have a bit of Italy in them with the use of pancetta, pesto and mozzarella cheese. Try them and you'll love them! -Rita Combs, Valdosta, Georgia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving. In a large bowl, combine the pancetta, pepper, salt and remaining pesto. Crumble beef over mixture and mix well. Shape into four patties., Brush onion and tomato slices with oil. Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender. Grill tomato for 1-2 minutes on each side or until lightly browned., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Top burgers with mozzarella cheese. Grill 1 minute longer or until cheese is melted. Spread cut sides of rolls with pesto mayonnaise; top with burgers, onion, tomato and arugula.
Nutrition Facts : Calories 833 calories, Fat 58g fat (20g saturated fat), Cholesterol 142mg cholesterol, Sodium 1015mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 42g protein.
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