WASHINGTON (THE WASHINGTON POST) – When you reach a certain age or belt size, you tend to slow down on hamburger consumption. So you need to make these consumption opportunities count – and it’s a variation worth the wait.
It’s featured in the new Shake Shack cookbook and was created by Massimo Bottura, from Osteria Francescana in Modena, Italy, who paints plates with impeccable and imaginative flavors.
Her energy in the kitchen is contagious, as I have had the pleasure of seeing.
This creation is loaded with umami, that fifth “savory taste”, but the recipe is not fussy at all. It consists of a quick food processor green sauce on top and balsamic mayonnaise on the bottom; between them goes a pan-fried patty of very cold and very lean ground beef with Parmigiano-Reggiano.
This is a tasty, juicy, messy, and full of flavor burger – especially when delivered on a buttery toasted brioche bun. Half a serving might be all you need and you would be happy.
4 to 8 servings
BE AHEAD: Salsa and balsamic mayonnaise can be made a day or two ahead; refrigerate in separate containers with plastic wrap directly on the surface. You might have some salsa verde left over, which would be great on garlic bread or mixed with scrambled eggs.
Adapted from The Shake Shack Cookbook: Recipes and Stories by Randy Garutti and Mark Rosati (Clarkson Potter, 2017).
For the green salsa:
1 thick slice of crispy day old white bread
2 tablespoons of water
1 tbsp of capers
3 anchovy fillets
1 small clove of garlic
Leaves of 8 to 10 stems flat parsley (1 packed cup)
1/2 teaspoon white wine vinegar
5 tablespoons of olive oil
Kosher or sea salt
For the burgers:
454 g (1 pound) very cold ground beef (preferably 92 percent lean)
1/2 cup packaged freshly grated Parmigiano-Reggiano cheese
Kosher or sea salt
Freshly ground black pepper
1 tbsp of olive oil
2 tbsp unsalted butter
4 hamburger buns, preferably potato
For the balsamic mayonnaise:
1/4 cup mayonnaise
2 1/2 teaspoons aged balsamic vinegar
1. For the salsa verde: place the bread in a medium bowl. Pour the water over it and let it soak for a minute or two, then tear the bread apart, letting the pieces fall into a food processor. Drain the capers and anchovy fillets.
2. Cut a few slices of the garlic clove (to taste) and add them to the food processor, along with the parsley leaves, capers, anchovies, vinegar, oil and a pinch of salt. Puree fairly smooth, stopping to scrape down sides of bowl as needed. The yield is approximately 1 cup.
3. For the burgers: Place the chilled ground beef in a mixing bowl. Stir in cheese until well incorporated. Season lightly with salt and pepper. Divide the mixture into 4 equal portions and form each into a 2 cm (3/4 inch) thick patty.
4. Heat the oil in a large skillet over medium-high heat. Once the oil is simmering, add the hamburger patties and cook, 2 to 3 minutes per side, until fully seared and just cooked through (medium rare). Transfer to a cutting board to rest while you prepare the buns.
5. Melt the butter, then use it to spread it inside the hamburger buns. Toast in a toaster oven until golden brown.
6. For the balsamic mayonnaise: Combine the mayonnaise and balsamic vinegar in a small bowl, until well incorporated.
7. To serve, spread each bottom loaf with a quarter of the balsamic mayonnaise. Place a burger on top, then spread salsa verde on each burger and finish with the top buns. Serve hot.
Food | Per half burger (with half the salsa verde): 400 calories, 17 g protein, 27 g carbohydrates, 25 g fat, 9 g saturated fat, 75 mg cholesterol, 510 mg sodium, 1 g dietary fiber, 4 g of sugar