Italian Burger

My Italian girlfriend Anna loves roasted peppers. Every time she eats them, she always murmurs "mm-----". You can tell how much she enjoys it. What else I can do to add creating to the Italian burger? The salty provolone cheese that my daughter loves, fresh peppery arugula, nutty pesto and a touch of balsamic vinegar to sweet roast peppers. Take a bite, and you will fall in love with Italy again and again!

Roast peppers:





















Roast Peppers with Pesto and Balsamic Vinegar

Preparation time:  5 minutes
Cooking time:  10 minutes
Makes about 2 cups

Ingredient:

Preheat grill to 400F degree.

1. 4 peppers (orange, yellow and red). Cut into quarters, remove seeds, and stems.

2. 1 teaspoon pesto (Lucy"s pesto, or store bought)

Lucy's pesto:  3 cloves garlic, 2 cups basil, 1/2 cup toasted pine nuts, 1/2 cup Parmigiana-Reggiano cheese, 1 tablespoon lemon juice and 1 tablespoon lemon zest, 1 teaspoon  Worcestershire's sauce.
grind everything in the food processor, cover tight with a piece of plastic wrap the
lid ( It will keep up to 1 week. in the refrigerator.)

3. 1tablespoon balsamic vinegar

Toast peppers with oil, salt and pepper in the bowl or zip bag for easy clean.
Grill peppers until black color.( only on the skin side), set aside in a bowl with the lid on. Take the chuck skin off when peppers cool down to handle.( The stem will help to take skin off more easily. )Slice the peppers thin then add in pesto and balsamic vinegar.   Check the salt and pepper again, add more as needed.


Italian Burger

Preparation time:  5 minutes
Cooking time:  10 minutes
Serve:  4 peoples

1.  1 and half pound fresh( never frozen) 80% ground beef  ( Angers beef is good. Dry age beef are great.)

2.  4  1/2 1 tablespoon butter squares

3.  1 cup roast peppers

4.  4 slices Provolone cheese

5.  Arugula

6.  4 burger buns

Mold the patty gently with 1/2 tablespoon butter in the center, lightly brush vegetable oil, and season with salt and pepper on two sides. (Burger shrinks after cooked, so check your bun size. It should be the same size as bun about 31/2  inch diagonal, 1 inch thick, so after you cook, you can enjoy it every bite.)

Preheat grill or cast iron pan on high at least 400 F. ( To tell if it is hot enough, place you palm about 3 inches above, and you have to remove your hand immediately.) Put patties on the grill, leave it to cook, without pressing, and once it is sealed half way.  It will not stick and will be easy to flip, then wait about 2 minutes, add the cheese and cover the lid, cheese will melt nice and even.  Burger will be medium to medium rare. 

Toast bun to lightly brown on the same grill or pan, because it will get the flavor from the patties,  then layer on arugula, patty with cheese on top, roast peppers and close the bun.  Enjoy every bite!