Northern Italian Trattoria Burger

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Best burger I have ever eaten!! However, there were a few things I'll change next time to keep the cost down. I'll substitute Mozzarella for the Fontina, Parmesan for the Asiago, spinach leaves for the arugula. I used and 1/4 lb. of ground pork for the Boars head hot capicola which I couldn't find and it was still great. I also used regular prosciutto because I couldn't find smoked. Next time I'll leave off the pine nuts - they didn't add anything and won't be missed. I can't believe he made this in half and hour - it took 2 of us an hour. Michael Cohen, you rock!

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This was absolutely the BEST hamburger I have ever tasted. It has become my go to summer recipe. The first time you make it, it will seem like a lot of steps but it is not hard and SOOOO worth it!

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I made these last night for my wife and my parents - yes, buying the ingredients was a chore, and kinda expensive, but the end result was INCREDIBLE. I bought the Speck at my local Salumeria, and they were impressed that I asked for it - I guess it's an ingredient not too often purchased. It was SO good. I also made garlic and parsley pommes frites with the burger with some summer slaw on the side. To die for.

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My daughter always complains when I try a new recipe because she says I substitute things for the original recipe. So this time I was determined to follow the ingredients exactly. The only problem I had was my local HEB was out of smoked prosciutto, so I had to use plain. Other than that, I used specified ingredients, even buying the fresh basil, parsley and thyme. These burgers were absolutely wonderful and I plan to serve them to friends and family often. HOWEVER, trying to do everything at the same time is too hectic, so to make it easier, I'll have the herbed butter already in the fridge and the frico already made. The herbed butter would be great on alot of other things too!

In the future I am going to use dried herbs instead of buying fresh..and I will add garlic to the meat mixture and maybe some italian seasons to get a stronger italian flavor. There are also many cheeses that would work for the top of the burger if you don't care for fontina or want something stronger. I bought about 1ounce of pinenuts and paid over 3 bucks!! toasted them myself in a small pan. It was such a small amount on the bun, I don't think I even tasted them. Lastly, I don't like arugula and would prefer butter lettuce.

My son-in-law reheated one of the assembled leftover burgers about 2 days later, added a fried egg and said it was the best burger he'd eaten.

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This was the best burger, even my daughter loved it.

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One of the best burgers that I have ever eaten. Moist & the layers of flavor came through. Easy preparation.

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Man, I made these the night before last for an anniversary party. There are so many ingredients and they are expensive! I didn't think the burgers were good enough to pay that much for all the ingredients.

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not as good as chef psilakis made it sound. can't believe he made this burger in 1/2 hour.

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I made one mistake in making this tonite....don't use very lean ground beef....a little dry....but delicious! I can't wait to try it again with a good cut of marbled ground beef. Easy and original, the hardest part was buying all the ingredients!

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Nice job Michael! Prep is easy, the Frico came out perfect, I used Asiago. I followed your revised recipe but doubled it since we had 8 guests. Comments from guests last night included:
"Best burger ever", "perfect", "Beats the 35 dollar burger at the hot spot down the street"
in reference to comments about cook time and prep time,
I am a multi tasker, I used a food processor and rotary cheese grater. I spent a total of 30 minutes from prep to plating putting this together and enjoyed 2 glasses of wine in the duration.