RECIPES: Recipe Details
MaMa's Braciole Burgers
Raisins,toasted pinenuts, and Copacola give theese plump, juicey burgers a delicious twist!
1/2 cup raisins
1 cup warmed sauvignon blanc
1 1/2 pounds ground chuck
1/4 pound ground veal
1/4 pound diced copacola
1/2 cup fresh Italian bread crumbs
1/2 cup grated parmesan
1 teaspoon salt
1/2 cup raisins that have been soaked in sauvignon blanc and drained
1/2 cup toasted pinenuts
2 clove garlic finely minced
1/4 cup chopped fresh Italian parsley
vegetable oil for brushing on grill
6 slices mozzerella cheese
olive oil for brushing on ciabatta rolls
6 ciabatta rolls split
Light a charcoal grill with a lid to medium hot heat. Or, if using a gas grill, pre-heat to medium high heat. In a small bowl, add raisins and warmed sauvignon blanc. Cover and set aside to rehydrate for 15-20 minutes. Drain. In a large bowl combine ground chuck,groung veal, copacola, bread crumbs,parmesan,egg,salt,rehydrated raisins,pinenuts,garlic,and parsley. mix by hand until well combined. shape into 6 patties. When grill is ready, brush down with the vegetable oil. Place patties on grill and cover with lid. Grill 4 minutes. Remove lid and grill 2 minutes more. Add one slice mozzerella to each patty. Grill 2 more minutes. During this time, Brush each cut side of the ciabatta rolls with the olive oil and place cut side down on the outer edges of the grill. Grill rolls until lightly toasted. To assemble: Place one patty on each 6 halves of the ciabatta rolls,top with each of the other 6 halves. Enjoy!
Copacola is an Italian air dried pork shoulder that has been aged. Available at deli counters.