ItalianAmerican
Killer Cheeseburger
A juicy double cheeseburger with sautéed broccoli pesto, mortadella, aged cheddar, and sun-dried tomatoes, created by Chef Max Mariola.
- Difficulty
- medium
Ingredients
12 items- BroccoliSicilian variety recommended
- Montoro OnionSweet onion, thinly sliced
- Ground BeefUse a mix of lean and fatty cuts from the back
- 2 pcsSun-Dried Tomatoes in Oil
- Cherry Tomatoes in Oil(optional) — Optional
- MortadellaSliced thin
- Aged Cheddar CheeseEnglish aged cheddar, sliced from a block
- Burger Buns
- 2 pcsGarlicCloves
- Extra Virgin Olive OilAs needed
- SaltTo taste
- Black PepperTo taste
Method
- Bring a pot of salted water to a boil and blanch the broccoli until bright green. Drain and set aside.
- In a bowl, season the ground beef with a pinch of salt and black pepper. Mix well and divide into 2-3 portions. Form each into a thick patty.
- Heat olive oil in a pan and lightly crush a garlic clove into the oil. Add the blanched broccoli and a pinch of salt. Sauté for a few minutes until tender.
- Transfer some of the sautéed broccoli to a blender and blend into a smooth pesto-like cream. Set aside this 'broccoli mayonnaise'.
- In the same pan, add a little more oil and sauté sliced onion until softened. Push the onion to one side.
- Place the burger patties in the pan. Cook until the bottom is well seared and the patty puffs up, then flip.
- Immediately place slices of aged cheddar on each patty. Cover the pan with a lid and let the cheese melt.
- Toast the burger buns lightly.
- Assemble the cheeseburger: spread the broccoli cream on the bottom bun. Add slices of mortadella. Place one cheddar-topped patty (or two for a double). Add sun-dried tomatoes (and optional cherry tomatoes). Top with sautéed onion and more broccoli cream. Close with the top bun.
- Serve immediately.