© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: The Serious Eats Team, adapted from Burgers Every Way by Emily Haft Bloom.
2 slices Italian or French bread
1 tablespoon unsalted butter
1 yellow onion, chopped
1 clove garlic, minced
⅓ pound ground chuck
⅓ pound ground veal
⅓ pound ground pork
1 tablespoon unseasoned tomato paste
¼ cup freshly grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper to taste
1 large egg, lightly beaten
4 deli-style onion rolls
Preheat the oven to 400°F.
Toast the bread on both sides until completely dry and lightly browned, checking often to avoid burning. Cool and process in a blender or food processor to form fine breadcrumbs.
Meanwhile, heat the butter in a small saucepan over medium heat. Add the onion and garlic and sauté, stirring often, until fragrant and lightly browned. Using your hands or a wooden spoon, mix together the breadcrumbs, ground meats, saut&eaecute;ed onion and garlic, tomato paste, and grated cheese in a large bowl, until the ingredients are evenly distributed. Season with salt and pepper. Add the beaten egg and mix well. Cover with plastic wrap and refrigerate for 1 hour.
Preheat a broiler or a charcoal or gas grill to medium-high heat. Form 4 patties of equal size and grill them, flipping once, until cooked through, about 5 minutes on each side. Split the deli rolls in half and, 1 minute before the burgers are done, toast them on the grill. Serve on the toasted rolls.