Burgers are no strangers to reinvention. Nor is Jim Kennedy, one of three finalists in the 2016 Boston Battle of the Burger Home Grillers competition. His take on the American classic brings us to Italy in the hills of Tuscany where herbs and aged cheeses dominate the culinary landscape.
Jim’s Tuscan Burger brings a freshness and a richness of flavor to every bite. It’s the kind of Burger that will leave you wondering why you haven’t been eating Burgers like this all along.
Ingredients
Tuscan Burger
- 1 Burger Schweid & Sons Signature Series: The Chuck Brisket
- 1/2 Cup Rosemary Salt
- 1 Dollop Basil Aioli
- 1 Chip Parmesan Frico
- 1 Roll Homemade Focaccia (sliced in half)
Parmesan Frico
- 6 Tbsp Parmesan cheese (shredded)
Basil Aioli
- 4 Tbsp Fresh Basil
- 1 Tbsp garlic (minced)
- 1 Tbsp Lemon Juice
- 1/2 Tsp Kosher Salt
- 2 Large Egg Yolks
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Canola Oil
Rosemary Salt
- 4 Sprigs Rosemary
- 1/2 Cup Kosher Salt
Servings:
Units:
Instructions
Tuscan Burger
- Season Burgers with rosemary salt on both sides about 15 minutes before cooking.
- Cook Burger over medium-high heat on skillet or flat-top grill, then flip once, making sure both sides are seared. Cook about 3-4 minutes per side.
- Put Burger on Focaccia, add one dollop of basil aioli, place frico chip on top.
Parmesan Frico
- Shred (not grate) Parmesan cheese.
- On a baking sheet with parchment, make 4 flattened mounds.
- Bake for 5-7 minutes or until brown.
- Let cool and remove with spatula.
Basil Aioli
- Place basil, egg yolks, lemon juice, and salt in food processor. Pulse to combine.
- Slowly add each oil, about 1 minute.
Rosemary Salt
- Cover rosemary with Kosher salt for 24 hours.
- Remove rosemary and chop.
- Combine with Kosher salt.
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About Jim Kennedy
I’ve been inspired as an avid home cook since watching Steve Raichlen, Julia Child and Jacques Pepin cook on television. For years, both my wife and I have been mastering recipes at home. We tried our hand at competition barbecue, ran a small spice business and more recently have taken to doing food for small groups at social functions.
I like to think that there is no better way to bring people together than to cook great food and spend time talking about the days’ events.
About The Home Grillers Competition
Of all the Burger-lovers who submitted their recipes for The Very Best Burger, three finalists were selected to grill their Burgers for a panel of judges at Boston Magazine’s Battle of the Burger. The winner will not only take home bragging rights, but a prize package including $200 in Schweid & Sons Burgers, a Schweid & Sons apron, and a grill from Kenyon Grills.
