Tuscan Burgers Recipes

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.

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.

Steps:

• Preheat a grill to medium high. Heat the olive oil in a skillet over medium-high heat. Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side. Drain on paper towels.
• Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook until tender, about 5 more minutes. Season with salt and pepper.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
• Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper. Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad. Cover with the bun tops.

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.