about 1 year ago
Pienza is a lovely little town atop a hill on the road between Montalcino and Montelpuciano. It has winding narrow little streets lined with shops ... in particular cheese shops that sell primarily pecorino. The town smells of pecorino and of Tuscany. These burgers are a tribute ....
- 1 pound ground lamb
- zest from one lemon
- 1 teaspoon kosher salt
- 2 teaspoons fresh ground pepper
- 1 tablespoon olive oil - plus additional for the burgers
- 1 tablespoon honey
- 2 tablespoons sherry vinegar
- 1 teaspoon white truffle oil
- salt and pepper
- 4 cups arugula
- 4 slices of a perfect tomato (see note at bottom)
- sliced fresh pecorino - make sure you get the soft fresh kind not the hard aged kind
- 4 soft buns or rolls - I found pan de leche at my store, a brioche or challah roll would be nice too
Get the grill heating to med-high. Make the patties - put the lamb, lemon zest, and measured salt and pepper in a bowl. Mix them gently and form into 4 patties. Press slightly in the center of each patty so they will cook evenly. Coat each patty with olive oil and set aside.
Make the arugula salad - whisk 1 tbs olive oil with the vinegar, truffle oil and honey. Add salt and pepper, taste, adjust. Toss with the arrugula leaves. ** this is a delicious salad in it's own right by the way **
Grill the burgers to your preferred doneness - I actually prefer mine a bit on the done side, which I know to be frowned upon in some parts but whatever. Cook them the way you like them.
At the last flip, top each patty with sliced pecorino and get it all melty on the burger. Toast the buns on the cooler part of the grill as well - this happens fast with soft rolls so be careful!
Assemble your burgers - bottom bun, cheesy patty, sliced tomato, arrugula salad, top bun. Enjoy - a glass of brunello wouldn't be a bad thing!
- 383 calories
- 30g total fat
- 12g saturated fat
- 83mg cholesterol
- 716mg sodium
- 8g carbohydrate (2g dietary fiber, 6g sugar)
- 20g protein