ingredients

Tuscan Burger

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• CuisineItalian

Servings

1

Servings 1

Tuscan Burger Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CuisineItalian Servings 1 Servings 1

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:MetricUS Imperial

Instructions

Tuscan Burger

1. Season Burgers with rosemary salt on both sides about 15 minutes before cooking.
2. 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.
3. Put Burger on Focaccia, add one dollop of basil aioli, place frico chip on top.

Parmesan Frico

1. Shred (not grate) Parmesan cheese.
2. On a baking sheet with parchment, make 4 flattened mounds.
3. Bake for 5-7 minutes or until brown.
4. Let cool and remove with spatula.

Basil Aioli

1. Place basil, egg yolks, lemon juice, and salt in food processor. Pulse to combine.
2. Slowly add each oil, about 1 minute.

Rosemary Salt

1. Cover rosemary with Kosher salt for 24 hours.
2. Remove rosemary and chop.
3. Combine with Kosher salt.

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instructions

1. Season Burgers with rosemary salt on both sides about 15 minutes before cooking.
2. 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.
3. Put Burger on Focaccia, add one dollop of basil aioli, place frico chip on top.
4. Shred (not grate) Parmesan cheese.
5. On a baking sheet with parchment, make 4 flattened mounds.
6. Bake for 5-7 minutes or until brown.
7. Let cool and remove with spatula.
8. Place basil, egg yolks, lemon juice, and salt in food processor. Pulse to combine.
9. Slowly add each oil, about 1 minute.
10. Cover rosemary with Kosher salt for 24 hours.
11. Remove rosemary and chop.
12. Combine with Kosher salt.