The CC Burger

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Recipe summary

I gave my burger an Italian twist by adding lots of pecorino cheese and Italian herbs to the hamburger mixture and piling on the sauteed mushrooms and garlic. Adding tomato juice to the meat mixture helps to keep it moist during cooking. Yield is 8 servings.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Mushrooms

1 tablespoon olive oil
1 clove garlic, minced
1/2 pound mixed mushrooms such as shiitakes, cremini and button, wipe clean and sliced (125 grams)
Coarse salt and freshly cracked black pepper

Burgers

1/2 pound ground beef
1/2 pound ground veal
1 large egg
1/3 cup grated pecorino cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 clove garlic, minced
Coarse salt and freshly cracked black pepper
6 tablespoons fresh breadcrumbs
1/2 cup tomato juice
1 1/2 tablespoons Worcestershire sauce

Assembly

Directions

Mushrooms

Heat the olive oil in a nonstick skillet over medium heat.
Add garlic and cook for one minute.
Add the mushrooms and saute until golden and cooked, about 6 minutes.
Season to taste with salt and pepper and set aside.

Burgers

Combine ground meats in a large bowl.
Add eggs, cheese, parsley, basil, garlic and salt and pepper.
With your hands, blend the ingredients together.
Add breadcrumbs to mixture.
Slowly add the tomato juice, a bit at a time, until mixture is moist.
Add Worcestershire sauce.
Form into 4 patties.
Heat a grill on medium high.
Cook the burgers until charred on the outside and just cooked through, about 6 to 7 minutes per side, melting a slice of gouda on each during the last 2 minutes of cooking.