Italian-Style Burger

In Italy, we don’t eat burgers. When we think of burgers, we think of the constant fight that local politicians have to keep McDonalds out of our historical centers of the cities. However, since I moved to the States, I got to appreciate it just because it’s easy, and your kitchen stays clean! Here in California it’s just glorious because I have so many chances to stay outside in the garden, with my kids, barbecuing. I get pissed when I look at the American “patty.” I don’t understand. Where is the flavor in a chopped piece of meat that is so flat it looks like a coaster for a glass? My friends tell me that my hamburger is more like meatball, but the difference is I squish it and I grill it.


Prep Time: 15 min / Inactive Prep: 5 mins / Cook Time: 7min / Serves:4

Tuscan Burger Mix:

1 pound ground beef
1/4 red onion, finely chopped
1 handful fresh flat-leaf parsley, leaves picked and finely chopped
1 tablespoon grated Pecorino
1 egg yolk


4 slices provolone cheese
4 burger buns
Kosher salt and freshly ground black pepper
2 lettuce leaves
1 avocado, halved, pitted, peeled and sliced
1 tomato, sliced

Preheat the barbeque to a medium-high heat.


For the burgers: In a large bowl, mix the beef, onion, parsley, Pecorino, and egg yolk and stir well until all ingredients are evenly distributed.


Divide the mixture in 4 equal portions and shape your burgers.


Grill your burgers 3 to 4 minutes on each side for medium-rare, cook longer for desired degree of doneness, or until an instant read thermometer inserted in the center of the burger reads 165 degrees F for medium.


Place the provolone cheese slices on top of the burgers the final minute of grilling.


Move the meat to a large platter to cool off slightly and rest 5 minutes. Meanwhile, lightly toast the burger buns.


Serve your burgers dressed with lettuce, avocado slices, and tomatoes