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Italian Hamburgers (Hamburger all'italiana)

Ingredients for 2 persons

240 gr (8.46 oz) Ground Beef
50 gr (1.76 oz) Grated Parmesan
50 gr (1.76 oz) Robiola Cheese
20 gr (0.7 oz) Dried Porcini Mushrooms
2 Buns cut in half
3 Thin Slices Rolled Pancetta
2 Lettuce Leaves Thinly Sliced
1 Garlic Clove
Red Onion Slices
Extra Virgin Olive Oil
Salt and Black Pepper



Italian Hamburgers - Hamburger all'italiana

Gently rinse dried porcini mushrooms (20 gr - 0.7 oz) under cold running water then transfer to a bowl of warm water, let them soak for about 10 minutes and gently drain


Place the ground beef into a large bowl, add some freshly ground black pepper, a pinch of salt, add half the grated Parmesan and lightly mix together until the mixture forms a cohesive mass
Divide the meat into 2 equal portions then work the first portion to form a small ball,gently press down to form into a burger-shaped patty and do the same with the second portion


Heat a non-stick frying pan over low heat, once hot, pour the grated parmesan into the pan and form into a circle about the size of the bun. Leave it to cook gently so that the parmesan melts and forms a little crust, once it is crisp on the edges turn the heat off, let it cool and gently transfer the crisp to a sheet of wax paper


Pour some olive oil in a hot pan, add the clove of garlic cut in half, let it simmer till lightly brown and add the mushrooms. Cook over medium heat for about 3-4 minutes, once the mushrooms are ready, remove the garlic, add a pinch of salt, turn the heat off and cover up to keep them warm


Heat a grill pan over medium flame and place the hamburger on the pan, we suggest suggestion is to cook about 3-4 minutes per side.


Spread the robiola cheese on the bottom of your first bun, place the burger on the cheese, lay down the slices of pancetta, onion, and lettuce


Place the burger on the bottom of your second bun, gently take the parmesan crisp and place it on the burger, top with mushrooms, garnish with lettuce,drizzle with a little olive oil
and serve


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