In 2002 my sister and I went to Napa Valley with a banjo on our knee--and this recipe. We've had more fun than two sisters deserve, and some of it has been thanks to this burger. The recipe evolved from the filling I use for beef cannelloni. I always thought it was so delicious and was trying to find something else to do with the flavorful combination. The burger worked perfectly. —Annelle
extra virgin olive oil, plus 2 T for sauteing onions and garlic
mixed dried Italian herbs
freshly ground black pepper
slices fresh mozzarella
slices fresh tomato
medium to large fresh basil leaves
medium sized sweet onion, diced
garlic cloves, chopped
dry white wine
hard salami, diced
fresh Italian flat leaf parsley, chopped
shredded fresh Parmesan
pieces Italian flat bread, cut to size of hamburger buns, and sliced open
stick butter, melted
In This Recipe
Whisk together the oil, vinegar and mustard. Add herbs and pepper and mix. Pour over tomatoes, basil and mozzarella and set aside.
Prepare charcoal grill for medium heat. Saute onion and garlic in olive oil in small iron skillet on heated grill. Add wine, and reduce for a couple of minutes. Set aside.
Process salami, proscuitto, Parmesan and parsley in food processor just until coarsely ground.
Add onion mixture and salami mixture to ground veal. Add eggs and mix gently with hands to combine. Form into 12 patties, handling as little as possible.
Cook on medium grill (which has been brushed with olive oil) for 3 minutes on each side, turning only once (or cook to your desired doneness). Remove from heat, place a slice of mozzarella on each patty, tent with foil and let rest while grilling bread. Butter cut sides of bread and grill, buttered side down until toasted.
Remove tomatoes and basil from dressing. Place a slice of tomato and 2 basil leaves on top of cheese. Cover with top piece of flat bread…buon appettito!