Northern Italian Trattoria Burger

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Congratulations Michael! I read and printed the recipe and can't wait to try it. I am just a regular cook but it does not sound complicated to me. Several ingredients - but that's why it's so good, Im sure! Looking forward to more recipes from you and your dad!

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Very flavorful, not difficult to make. Best burger I ever had!

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Heat a large cast-iron skillet over high heat for a few minutes. Place the patties in the skillet and cook for 2 1/2 minutes. Meanwhile, toast buns: place buns cut-side up on a baking sheet and broil in the oven on the second shelf from the top?be careful not to burn. Once the tops have nicely toasted, flip buns over; transfer baking sheet to bottom shelf and toast another minute or two.

After burgers have cooked for 2 1/2 minutes, flip burgers and top with fontina cheese. Tent with aluminum foil. Cook for 2 1/4 to 2 3/4 minutes for medium-rare. When done cooking, place burgers on paper towels to drain and tent with foil.

To assemble the burgers, spread a thin layer of Italian Herb Butter on the cut side of the bottom buns. Spread a very generous amount of Italian Herb Butter on the cut side of the top buns. On each bun bottom, place equal amounts of pine nuts, a very light sprinkling of Crispy Speck, a patty topped with cheese, another light sprinkling of Crispy Speck, arugula, and a Frico. Add bun tops and serve.

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Preheat broiler to high.

To make Italian Herb Butter, in the bowl of a food processor, combine basil, parsley, thyme, shallot, garlic, lemon juice, and Dijon mustard; puree. Add butter; pulse until well combined. Transfer to a small bowl.

To make Frico, heat two large non-stick skillets over medium-high heat. Sprinkle a very, very thin layer of aged Montasio cheese in each skillet (approximately 6 inches in diameter. Cook 2 minutes. Then carefully flip with a spatula and cook for another 1 minute. Cook until reasonably browned. Place on paper towels. Repeat with remaining cheese.

Meanwhile, to make Crispy Speck, heat oil in a large skillet. Add speck and cook over medium-high heat until crispy, stirring occasionally, about 5 minutes. Drain on paper towels.

To make the patties, place capicola and rosemary in the bowl of a food processor; pulse until finely chopped. In a large mixing bowl, combine the capicola/rosemary mixture, chuck, salt, and pepper; mix well. Separate the mixture into 4 equal portions and form the portions into patties to fit the buns.

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Hey, y'all. This is Mike (the guy who came up with this recipe, and I've made a few slight adjustments to make the burgers come out better when you make 'em at home. So, I recommend you use the version of the recipe below:

NORTHERN ITALIAN TRATTORIA BURGER

Italian Herb Butter:
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh Italian parsley leaves
Pinch fresh thyme leaves
3 tablespoons chopped shallot
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 1/4 sticks good-quality unsalted butter, room temperature (e.g., Kerrygold

Frico:
2/3 cup finely grated aged Montasio cheese (Asiago is a very good substitute

Crispy Speck:
1 tablespoon olive oil
1 ounce speck (smoked prosciutto, thinly sliced, finely chopped

Patties:
6 ounces dry, hot capicola (coppa, thinly sliced and chopped
1/4 teaspoon finely chopped fresh rosemary leaves
22 ounces ground chuck (20%-25% fat
Heaping 1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

5 ounces shredded fontina cheese
4 country potato buns or potato rolls (about 4 1/2 inches diameter, split
4 teaspoons toasted pine nuts
1 cup wild arugula (or baby arugula

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The only slightly difficult part of this recipe is making the cheese crisps. Otherwise, you don't even have to chop the ingredients for the herb butter, just throw it into the food processor and go! If you're slow with your knife skills, make something easier, or adjust this recipe to suit your particular talents.

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Flavors & textures are to die for. Not all that difficult to make either. Thanks for the comment Gilbert or should I say the RATING-----come on, 1 star ? Save your comment next time til you've tried it. The judges all said he was taking a chance trying to do it in the allotted time, but he did it and not only that the had ALL the judges drooling all over themselves eating it and got a 98 !

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This looks amazing!! Can't wait to try it the next time I make burgers! I was so happy that he won - loved his dad's pimiento cheese burger last year!!! Anyway, this recipe may have a lot of steps involved but doesn't look "hard" by any means. . . if you really read the recipe, it just involves a bit of chopping and mixing. . . What's so hard about that?!? And yes, it will definitely take longer than 15 minutes - but the 15 minutes listed on the recipe is the COOK TIME, not the prep time! Don't knock it til you try it!!! After all, he did win $25,000!

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I haven't tried this recipe but was curious about it after watching the show. According to the directions, the prep time is 15 minutes and I would like to see a cook get all those things together and do it in that amount of time. Also, it says the cooking level lis easy and I think that's a joke. It looks like an interesting recipe but by no way is it an easy one. I was shocked, especially with the amount of work and ingredients involved, that it got a 9 out of 10 during the show for ease of cooking.