Flat Burger, poached egg, mustard, cheese and caramelized onions, on a fresh salad of radicchio. If I think of a hamburger I think this kind of dish, although I confess that the 'sandwich model’ dripping with sauces and cheese stimulates my throat. But I find it hard to eat, or maybe I can not do it: I dirt, I always drips something on him, the meat moves and 'flap’ between the slices of bread. And then of course the bread so monstrous increases the calories. Which is why when I make the burgers I always do at the plate and this is one of my personal favorite because it is rich versions, greedy, but also refined. I inform you that I make a non-traditional burgers, because with a little condisco’ of onion, egg, breadcrumbs, parsley and grated parmesan, but if you prefer you can use only ground beef, salt and pepper. The mustard and cheese (I used a dazzling Puzzone di Moena Dop done with the Trentino alpine milk, produced by Caseificio del Primiero) I am a classic, as well as the combination with the egg which is fat, soft and enveloping. The caramelized onions give a sweet and aromatic touch, the radicchio that tip of bitter and cool which completes the dish. Try it and you tell me. Have a good day!
Ingredients for 4 people:
- 500 grams of minced beef meat of choice
- 60 grams of shredded PDO parmigiano reggiano
- little chopped parsley
- salt and pepper
- an egg
- one shallot
- 60 grams of bread soaked in milk crumb
for caramelized onions
- 6 red onions of Cannara or Tropea
- salt to taste
- extra virgin olive oil as required
- 2 tablespoons sugar
- 1 teaspoon red wine vinegar
- grainy mustard, just enough
- 4 slices from 30 grams each of cheese
- 4 eggs
- little butter
- salt and pepper
- a radicchio
For the burger: place in a bowl the ground beef, the egg, shallot and finely chopped parsley, grated Parmesan and the squeezed bread crumbs. Mix well with your hands and season with salt and pepper. Forming with hands 4 hamburger of 170 grams each and slightly oil grease them on both sides.
For the caramelized onions: peel onions, slice them not too finely and cook at very low in a pan fire with an extra virgin olive oil, a pinch of salt, sugar and a little water until the onions have softened and caramelized not, gradually adding a little water at a time to help cook. Finally, add the teaspoon of vinegar, blend and set aside.
Wash the radishes and cut into small pieces, then season with salt, papá, balsamic vinegar and extra virgin olive oil.
Grilling a burger according to your taste (there are those who eat the blood, those rosy, whom much cooked) and, a minute before it is perfectly cooked dispose on each burger a slice of cheese. Cover with a lid so that the heat from melting the cheese.
Cook the eggs in a little butter, dressed with salt and pepper.
Arrange on each plate a little’ of radish salad, Arrange above the hamburger, rub mustard, put on each burger and a fried egg complete with caramelized onions. Serve immediately, and Bon Appetit!
THE PAIRING: Verdicchio dei Castelli di Jesi Doc classic top “Stefano Antonucci“, Santa Barbara Business (Brands). One of the best expressions of Verdicchio: a white wine aged in wood, medium structure, that the nose gives a great aromatic complexity, made of flowers and citrus notes, maintaining a beautiful freshness and flavor to the palate.