Italian
Hand-Cut Hamburger Sandwich with Avocado Sauce
A succulent hand-cut hamburger sandwich with a creamy guacamole-style sauce, grilled onions, and fresh fiordilatte mozzarella. Chef Max Mariola shows how to select the best beef and make the patty from scratch.
- Difficulty
- medium
Ingredients
11 items- 1 pcsAvocadoripe
- 1 pcsLimejuice
- Coriander (Cilantro)(optional) — to taste, roughly chopped
- 2 pcsSpring Onionfinely chopped for guacamole
- 2 pcsRosa di Sorrento Tomatodiced for guacamole and sliced for sandwich
- 1 pcsOnionsliced into rings for grilling
- Beef (sirloin or ribeye)choose a thick cut with some fat, about 200g per patty
- Saltto taste
- Extra Virgin Olive Oila drizzle
- 3 pcsMilk Rollssoft milk buns or medallion bread
- 150 gFiordilatte Mozzarellasliced, for melting on patties
Method
- Prepare the guacamole: mash the avocado in a bowl with a fork. Add lime juice, salt, chopped cilantro, chopped spring onion, and diced tomato. Mix well.
- Cut the onion into rings and set aside for grilling.
- For the meat: take a thick cut of beef (like sirloin or ribeye) and cut into strips, then chop finely with a knife until it resembles coarse ground meat. Keep some fat pieces mixed in.
- Form the chopped meat into thick patties, about 2 cm thick. Season with salt and a drizzle of oil.
- Heat a griddle or cast-iron pan over high heat. Grill the patties for a few minutes per side to get a nice crust. Also grill the onion rings until softened and charred.
- Split the milk rolls in half and toast them on the grill.
- When the patties are almost done, place slices of fiordilatte mozzarella on top to melt.
- Assemble the sandwiches: spread a generous layer of guacamole on the bottom half of each roll. Place the patty with melted cheese on top. Add grilled onion rings and a couple of tomato slices. Season with a pinch of salt. Close the sandwich and press gently.
- Serve immediately, preferably with a cold beer.