Directions:
STEP 1
Portion the ground beef into four equal patties, each one inch thick. Season the patty with salt and pepper. On a small plate, grind fresh black pepper and mix it with salt, to taste. Roll the outer edge of the burger in the mixture to coat all the way around.
STEP 2
Cut the red onions 1/2” thick and put them on the grill. Add salt, olive oil and a drizzle of balsamic vinegar, grill until caramelized so they are soft, sweet and smoky with a delicate balsamic taste. Slice tomatoes, wash and cut the gem lettuce keeping it cover until ready to use.
STEP 3
For a medium rare burger, grill over medium-high heat for 4 minutes per side. Flip just once to get the temperature just right. Warm the brioche bun on the grill.
STEP 4
After having prepared the necessary foundations to build your burger, build as follows:
– Ketchup at the very bottom
– Gem lettuce
– 1 slice of tomato with a drizzle of salt and olive oil
– Au poivre burger patty
– Balsamic caramelized red onion
– Shaved Parmigiano Reggiano cheese
– Ketchup
MAIN
Burger Au Poivre with Parmigiano Reggiano® Cheese and Balsamic
-
10m
PREP
-
10m
COOK
-
640
CALORIES
-
4
SERVINGS
Nothing says ‘4th of July’ like a classic summertime BBQ with the classic cheeseburger. But where did the cheeseburger come from? Apparently, no one really knows.
One of the earliest people credited with the invention of the hamburger is Charlie Nagreen who, according to some food historians, was only 15 years old when he sold a meatball between two slices of bread at the 1885 Fair in Seymour, Wisconsin.
The hamburger chain White Castle traces the origin to Hamburg, Germany, crediting Otto Kuase for being the first to create a beef patty cooked in butter and topping it with a fried egg, back in 1891.
Another origin story places the hamburger’s beginnings at the 1904 St. Louis World’s Fair, when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”.
No conclusive argument has ever ended the dispute over its invention but what we know for sure is that Chef Michele put a distinctively Italian spin on his version by using Parmigiano Reggiano cheese and balsamic vinegar. Let the fireworks begin. Viva l’America!
Ingredients:
2 lb. lean ground beef (ideally 80/20)
4 Brioche buns
Tomatoes
Red onion
Gem or romaine lettuce
Ketchup
Parmigiano Reggiano cheese, aged 18 Months
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper, to taste
Hint:
Chef Michele suggests an 8oz burger patty made of 80/20 beef, 1 inch thick and seasoned with salt and pepper only.
Flip the burger just once to get the temperature just right ( Rare: 125 F / Medium Rare: 135 F / Medium Well:
155 F / Well Done: 165 F ) Use shaved or thinly sliced Parmigiano Reggiano cheese 18 months.
Also, brioche buns made with butter, eggs, and milk make the perfect complement to the au poivre burger.
MAIN
Burger Au Poivre with Parmigiano Reggiano® Cheese and Balsamic
-
10m
PREP
-
10m
COOK
-
640
CALORIES
-
4
SERVINGS
Nothing says ‘4th of July’ like a classic summertime BBQ with the classic cheeseburger. But where did the cheeseburger come from? Apparently, no one really knows.
One of the earliest people credited with the invention of the hamburger is Charlie Nagreen who, according to some food historians, was only 15 years old when he sold a meatball between two slices of bread at the 1885 Fair in Seymour, Wisconsin.
The hamburger chain White Castle traces the origin to Hamburg, Germany, crediting Otto Kuase for being the first to create a beef patty cooked in butter and topping it with a fried egg, back in 1891.
Another origin story places the hamburger’s beginnings at the 1904 St. Louis World’s Fair, when the New York Tribune referred to the hamburger as “the innovation of a food vendor on the pike”.
No conclusive argument has ever ended the dispute over its invention but what we know for sure is that Chef Michele put a distinctively Italian spin on his version by using Parmigiano Reggiano cheese and balsamic vinegar. Let the fireworks begin. Viva l’America!
Directions:
STEP 1
Portion the ground beef into four equal patties, each one inch thick. Season the patty with salt and pepper. On a small plate, grind fresh black pepper and mix it with salt, to taste. Roll the outer edge of the burger in the mixture to coat all the way around.
STEP 2
Cut the red onions 1/2” thick and put them on the grill. Add salt, olive oil and a drizzle of balsamic vinegar, grill until caramelized so they are soft, sweet and smoky with a delicate balsamic taste. Slice tomatoes, wash and cut the gem lettuce keeping it cover until ready to use.
STEP 3
For a medium rare burger, grill over medium-high heat for 4 minutes per side. Flip just once to get the temperature just right. Warm the brioche bun on the grill.
STEP 4
After having prepared the necessary foundations to build your burger, build as follows:
– Ketchup at the very bottom
– Gem lettuce
– 1 slice of tomato with a drizzle of salt and olive oil
– Au poivre burger patty
– Balsamic caramelized red onion
– Shaved Parmigiano Reggiano cheese
– Ketchup
Ingredients:
2 lb. lean ground beef (ideally 80/20)
4 Brioche buns
Tomatoes
Red onion
Gem or romaine lettuce
Ketchup
Parmigiano Reggiano cheese, aged 18 Months
Olive oil
Balsamic vinegar
Salt and freshly ground black pepper, to taste
Hint:
Chef Michele suggests an 8oz burger patty made of 80/20 beef, 1 inch thick and seasoned with salt and pepper only.
Flip the burger just once to get the temperature just right ( Rare: 125 F / Medium Rare: 135 F / Medium Well:
155 F / Well Done: 165 F ) Use shaved or thinly sliced Parmigiano Reggiano cheese 18 months.
Also, brioche buns made with butter, eggs, and milk make the perfect complement to the au poivre burger.
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