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Blended Battura Burger, Amilia

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.

Receipt Date: March 31, 2021
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

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

Directions

In a food processor mince the onions and garlic. Once they’re done, add the mushrooms and use the pulse mode to mince them. Using the pulse mode and giving the mushrooms a rough chop helps them hold on to their liquid, making the burgers easier to form.
Combine the mushrooms with the truffle zest, salt, pepper, and Worcestershire sauce.
In a large bowl, mix the mushrooms and ground meat together.
Using your hands, form the mixture into 4 to 6 patties, depending on your desired size of burgers.
Add a few tablespoons of EVOO to a saute pan over medium heat. Toss in the shallots and a pinch of sea salt. Once they begin to become translucent, add a splash of wine and the balsamic, stirring to coat evenly.
Cook on low until jammy, about 15-20 minutes. Add a splash more of wine or balsamic if needed.
Heat a nonstick pan, large enough to hold the burgers, over medium-high heat. Add a drizzle of EVOO once the pan is hot and then add the burgers. Cook each side until browned, about 5 minutes.
To construct your Amilia burger: Place the ciabatta on a plate and smear of balsamic mayo. Add the burger, then top with shallots, lettuce, tomato, and a crown of sprouts. Sprinkle each crown with sea salt and freshly cracked pepper to taste.
Serve immediately.

Amy’s Favorite Pairing

Le Senate - BLU VELLUTO SPENTO MARCHE ROSSO I.G.T

$61.00 750ml

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