by aargersi
View
my 180 recipes »
Photo by aargersi
A&M's Testing Notes:
Expand Collapseaargersi's Notes:
Expand1 pound ground sirloin Ask a question about this ingredient
zest from one lemon Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
2 teaspoons ground black pepper Ask a question about this ingredient
1 tablespoon olive oil - plus additional for the burgers Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
2 tablespoons sherry vinegar Ask a question about this ingredient
1 teaspoon white truffle oil Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
4 cups arrugula Ask a question about this ingredient
4 slices of a perfect tomato (see note at bottom) Ask a question about this ingredient
sliced fresh pecorino - make sure you get the soft fresh kind not the hard aged kind Ask a question about this ingredient
4 soft buns or rolls - I found pan de leche at my store, a brioche or challah roll would be nice too Ask a question about this ingredient
Get the grill heating to med-high. Make the patties - put the beef, lemon zest, and measured salt and pepper in a bowl. Mix them gently and form into 4 patties. Press slightly in the center of each patty so they will cook evenly. Coat each patty with olive oil and set aside.
Ask a question about this stepMake the arrugula salad - whisk 1 tbs olive oil with the vinegar, truffle oil and honey. Add salt and pepper, taste, adjust. Toss with the arrugula leaves. ** this is a delicious salad in it's own right by the way **
Ask a question about this stepGrill the burgers to your preferred doneness - I actually prefer mine a bit on the done side, which I know to be frowned upon in some parts but whatever. Cook them the way you like them.
Ask a question about this stepAt the last flip, top each patty with sliced pecorino and get it all melty on the burger. Toast the buns on the cooler part of the grill as well - this happens fast with soft rolls so be careful!
Ask a question about this stepAssemble your burgers - bottom bun, cheesy patty, sliced tomato, arrugula salad, top bun. Enjoy - a glass of brunello wouldn't be a bad thing!
Ask a question about this step** Note to gardeners - pictured is a sweet tangerine tomato - possibly the best tomato I have ever eaten. It is an heirloom hybrid from Burpee, I start several of these plants every year ... they are amazing! **
Ask a question about this stepTriple yum. This was our dinner tonight! Looking forward to writing up my thoughts. So glad I got to test this one out. Weather here is actually pretty Tuscan tonight, too. Buona sera!
Oh yay I am glad you like it! Seriously, when you start with Italy as in inspiration and add truffles and honey, what could go wrong?
Yes, go RI! lived in Bristol RI where I entered my first cooking contest at age 8; my dad worked in Newport....then we moved to Kingston, I went to college in Providence and later lived in Snug Harbor! I have a high school reunion coming up that will be in Narragansett this fall!
Love, LOVE pecorino toscano! And with truffle oil! Not a big burger eater but this one might call my name.
Me too on the pecorino ... if you ever can get to Italy you HAVE to go to Pienza - pecorino heaven!!!
Love the flavor combo you have here, as soon as I can move my right shoulder, I plan on making this, using my cheesy bun recipe here on F52...with pecorino melted on the bun and probably fresh mozzarella on either ground sirloin or ground brisket. Saving the recipe, will let you know after I get to make them! Thanks for sharing...
Your buns look great (hee hee - that was fun to type!) I need to try them. Hope your shoulder heals STAT - what a bummer!!!!
Oh man, you got me at truffle oil. We have these big, soft Mexican rolls here that would be perfect. Truffle oil is expensive but a little goes a long way -
Yeah just the teaspoon here is plenty ... get the oil YOU ARE WORTH IT!
One tsp. does go a long way, and you can find a small bottle of this....once I found truffle honey, thinking it was like chocolate truffles and used it with iced tea. Oh yuck. But here is an instance where truffle honey would work well. This is an incredible recipe, I'm surprised it wasn't a finalist or ep already!
You know what me either on the beef but I ate this up! This actually is great with lamb as well - not sure if Mr Dr Babs is a lamb eater? Mr L is not ....
My husband (His handle here is eateronly--isn't that cute?) does like lamb... me, not so much.
Wow... that bad boy looks delicious...seriously! I love the addition of truffle oil, too.
Thanks! What about the wine paring - have any domestic thoughts? :-)
I love Zins with good ole boy red meat burgers with the works including truffle oil. (we do not make Zins ourselves). Hmmmreally?? well done???
Takes me back! Pecorino with truffles - Yum! Burger sounds delicious!
That thing is gorgeous! Gonna put white truffle oil on my wish list for sure. Thanks for recipe!!
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
You had me at Montelpuciano...I've been thinking about buying some white truffle oil and now I have the perfect excuse! I'm saving this and I know it will be delicious!