Tuscan hamburger

  • Portions: 1 pp.
  • Level: 3/5
  • Preparation: 15 min.
  • Cooking: 5 min.
  • Season: For any season

The delicious Hamburger Toscana is a twist on a traditional American classic. With summer approaching, this simple meal can really satisfy any company with its casual yet delectable flavors. The staple of an American backyard barbeque has been revived and imbued with new Tuscan style.

The Hamburger Toscana consists of local Tuscan Chianina beef that is grilled to perfection. This lean, dark red meat is complimented by a traditional hard pecorino cheese that provides hints of nuttiness, which is slowly melted by the heat of the freshly grilled Chianina beef.
A slice of a sweet red Statina Certaldo onion, a variety found in the summer months in the Tuscan region, fresh iceberg lettuce and the crispy pan-baked bacon are also added to this succulent burger. These components complete the dish along with sweet homemade mayonnaise and ketchup. This recipe with a bottle of Santa Cristina Chianti DOCG Superiore would make for a perfect combination.

Ingredients

  • 250g ground beef Chianina
  • 30g tuscan Pecorino seasoned seeds
  • 30g pillow sliced
  • 30g salad Iceberg
  • 50g Certaldo’s red onion
  • 2 slices of bread
  • Homemade ketchup

For the ketchup

  • 4 carrots peels
  • The leaves of a bunch of celery
  • 1kg peeled tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 1 piece of fresh ginger
  • 100g brown sugar
  • 1 red pepper
  • 2 cloves
  • 40cl vinegar

Season the meat with salt and pepper and form the hamburger. Slice the onion to a thickness of 2mm and blanched in water, vinegar and sugar, all in the same proportion, starting from cold for about two minutes.
Wash salad and cut into julienne. We begin to cook on the grill at the same time the burgers and bread only from the outside. Separately in a pan bake the bacon until crisp result.
When the burgers will be grilled on both sides let it sit for about ten minutes on a grill, put on top of the cheese and cover them with aluminum foil so that it can grow warm inside.
Then proceed to assemble the burgers, starting with a slice of bread covered with ketchup, salad covered with mayonnaise, meat, onions, mayonnaise and ketchup, bacon and the other slice of bread, stop everything with a toothpick along.

For the ketchup:
Chop garlic, celery, carrot and onion and put them to fry in extra virgin olive oil with spices and grated ginger and salt. Add the tomatoes and 200ml of water and let it cook for an hour.
Blend the mixture and put it back on the stove with sugar and vinegar and cook until desired consistency is achieved. Season with salt.

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