Italian Riviera Burgers
with Spring Greens and Shaved Parmesan
by Kate Heyhoe
Kissed with the flavors of the Italian Riviera, these easy open-faced burgers transform traditional fare into casual elegance. Accent the table with a platter of olives, caperberries, and pickled peppers, scooped up from a local olive bar.
- 1-1/4 pounds ground chuck
- 3 tablespoons sun-dried tomato pesto
- 1 ounce (about 4 tablespoons) grated Pecorino Romano cheese
- 4 ciabatta rolls or hamburger buns
- Olive oil or olive oil spray
- 4 tablespoons mayonnaise
- Spring Greens and Shaved Parmesan (see below)
1. Prepare and preheat a grill for direct cooking. (If cooking indoors, set out a large nonstick skillet and preheat the broiler.)
2. In a large mixing bowl, combine the chuck, pesto, and cheese. Shape into 4 patties.
3. Separate the bread into halves and brush or spritz each cut side with olive oil. Grill burgers or pan-fry over medium-high heat. Allow 4 minutes per side for medium doneness. While the burgers cook, toast the bread on the grill or in the broiler.
4. Place the bread, toasted side up, on plates. Spread the lower bun with mayonnaise. Set the burgers on top. Top with a Mountain of Spring Greens and Parmesan Shavings and serve. (Or, add condiments of your choice, and serve the Spring Greens on the side.)
Spring Greens and Shaved Parmesan
Toss 1-1/2 ounces of mesclun or baby spinach (about 4 large handfuls) with 2 tablespoons each extra virgin olive oil and white balsamic vinegar, and a pinch of sea salt. Mound on the burgers and garnish with 3 ounces shaved Parmesan and freshly ground black pepper. (Use a vegetable peeler to shave the Parmesan.)
- Fig Burgers Balsamico
- Toasted Pecan Burgers
- Italian Riviera Burgers
- with Spring Greens and Shaved Parmesan
Copyright © 2011, Kate Heyhoe. All rights reserved.
This page modified September 2011