Hamburger on plate with onions and fried egg, mustard and melted cheese 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 sweet tooth. But I find that the classic bun with burger is 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 increases so monstrous calories we eat and for me, who are always on a diet, It is a drama.
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. On the other hand, You have guessed by now that I do not much meat, except for the Roulade TO MESSINESE or for STUFFED BAKED MEAT LOAF my mom (including YouTube also find the VIDEO RECIPE).
I inform you that I make a non-traditional burgers. Since I do not like meat, I condisco the ground meat with a little’ 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 also pair with the egg being fat, soft and enveloping.
The caramelized onions, a classic with hamburgers, give a sweet-sour and aromatic touch. The radicchio that bit bitter and fresh that completes the dish. Try this dish with fried egg burger and onions and tell me. I am sure that you will enjoy a good day!
500 grams of minced beef meat of choice
60 grams of shredded PDO parmigiano reggiano
little chopped parsley
salt and pepper
60 grams of bread soaked in milk crumb
FOR ONIONS CARAMELIZED:
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, to taste
4 slices of 30 grams of cheese
salt and pepper
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.
Grill the burger according to your taste (there are those who eat it to 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 dish a little' radicchio salad, lay on top of the burger, rub mustard, put on each burger and a fried egg complete with caramelized onions. Serve immediately, and Bon Appetit!
MATCHING: Verdicchio dei Castelli di Jesi Doc classic top "Stefano Antonucci", of the Santa Barbara company (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.