Polpetti Burgers

Name: Polpetti Burgers
Yield: serves: 4
Ingredients: Extra virgin olive oil; 2 onions, cut into 1/4-inch dice; Kosher salt; 2 cloves garlic, smashed and finely chopped; 1/2 pound ground beef; 1/2 pound ground veal; 1/2 pound ground pork; 2 tablespoons fresh rosemary, finely chopped; 1/2 cup freshly grated Parmigiano; 1/4 cup bread crumbs; 1 large egg; 4 large hamburger buns; 4 slices Fontina cheese; Mayonnaise; 2 cups baby arugula; 1 large tomato, sliced; Pickled Red Onions (page 161) or 1 red onion, thinly sliced

December 9, 2011

In Italy they don’t eat spaghetti and meatballs. Instead they have what they call polpettini, or little meatballs (page 47). And when they want something bigger, they make polpettone—meatloaf. I figured, if they make little ones and a big one, why not make a medium-size one and throw it on a bun? This size is just right, and if I could have a burger this good every time I wanted one, I’d be a happy, happy girl.

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