In Italy they don’t eat spaghetti and meatballs. Instead they have what they call polpettini, or little meatballs (page 47). And when they want something bigger, they make polpettone—meatloaf. I figured, if they make little ones and a big one, why not make a medium-size one and throw it on a bun? This size is just right, and if I could have a burger this good every time I wanted one, I’d be a happy, happy girl.
Recipe information
Yield
serves: 4
Ingredients
Preparation
Step 1
Coat a large sauté pan with olive oil, add the onions, and bring to medium heat. Season the onions with salt and cook until soft and aromatic, 8 to 10 minutes. Add the garlic and cook for another 2 to 3 minutes, stirring frequently. Remove from the heat and let the mixture cool.
Step 2
In a large bowl, combine the cooled onion mixture with the beef, veal, pork, rosemary, Parmigiano, bread crumbs, egg, and 3 to 4 tablespoons of water. Mix well and season generously with salt.
Step 3
Make a 1- to 2-inch tester patty. In a small sauté pan, heat a bit of oil and cook the patty. When it’s cool enough, taste it to make sure it’s delicious—if it’s not, reseason. When the tester tastes fabulous, form the meat mixture into four equal patties.
Step 4
Preheat a grill or coat a large sauté pan with olive oil and bring it to medium-high heat. Cook the burgers for 4 to 5 minutes per side. Toast the buns on the grill or in the toaster. While the second side of the burger cooks, place a slice of cheese on top and let it melt.
Step 5
Schmear each side of the bun lightly with mayonnaise, place a burger on each bottom half, garnish with the arugula, tomato, and onions (pickled or otherwise), top with the other half of the bun, and serve.
