The Italian chef Massimo Battura teamed up with Shake Shack to offer an exclusive burger inspired by the chef’s roots in Emilia Romagna, Italy. Called Emilia, the burger is made with beef mixed with Parmigiano-Reggiano, salsa verde, balsamic mayonnaise, and some cotechino. I watched him recreate this burger on Master Class and was so inspired I could not sit through the rest of the class before I found myself scouring the refrigerator shelves to create my own version of the Emilia.
My version has organic ground turkey and mushrooms as the two main ingredients. I serve it open-faced on a slice of ciabatta with Chef Battura’s Balsamic Mayo, carmelized shallots, lettuce, and tomatoes, and top it off with sprouts tossed in EVOO and balsamic vinegar. I call it the Amilia and proudly pair this blended burger with a bold glass of Le Senate’s Blu Velluto Spento, an impressive 100% Cab Franc from the Le Marche region.
See ingredients, directions and pairings.
1 pound Ground Organic Turkey, use ground Impossible or Beyond Meat to make vegan
8 ounces Cremini or Bella Mushrooms, cleaned and chopped
1/2 Medium Yellow Onion
2 Cloves of Garlic
1 tablespoon Worcestershire Sauce, or a Vegan Worcestershire Sauce
1 tablespoon Truffle Zest, I like Sabatino Tartufo
5 Shallots, sliced thinly
5 tablespoons EVOO
4 tablespoons Balsamic Vinegar
Splash of White Wine
Chef Battura's Balsamic Mayo, see recipe
4-6 Romaine Heart Leaves
4-6 slices of Beefsteak Tomatoes
8 ounces of Sprouts, washed and dried, then tossed in 1 tbsp balsamic and 2 tbsp EVOO
Pinch of Sea Salt
Pinch of Black Pepper