Sicilian Burger

From: Sandy D'Amato, Sanford Restaurant, Milwaukee, WI. Yield: 4 servings.

2 Tbsp. extra-virgin olive oil

½ cup finely minced onions

2 large garlic cloves, finely chopped

¼ cup dry white wine

2 Tbsp. sweet Marsala wine

1 small bay leaf

1 tsp. freshly ground black pepper

½ tsp. salt

1 lb. ground beef chuck

½ lb. ground pork

1 large egg, lightly beaten

¼ cup dry white bread crumbs

¼ cup grated Roth Käse GranQueso cheese

2 Tbsp. chopped fresh parsley

1 Tbsp. chopped fresh basil

to season, salt and freshly ground black pepper

¼ cup olive oil

4 semolina burger buns, split in half and brushed with extra-virgin olive oil, grilled oil-side down in saute pan just before burgers are done

Sicilian Olive Salad:

1 cup pitted brine-cured Sicilian green olives, rinsed in warm water, drained, cut into ¼" pieces

¼ cup whole pepperoncini, tops cut off, seeds removed, sliced thin, juice reserved

¼ cup fine julienne of red pepper

¼ cup small diced red onion

¼ cup extra virgin olive oil

1 Tbsp. red wine vinegar

½ Tbsp. juice from pepperoncini

to taste, kosher salt and fresh ground black pepper

In small nonstick saute pan over medium heat, add 2 Tbsp. olive oil and heat. When hot, add onions and cook until translucent, about 3-4 minutes. Add garlic and saute one minute. Add white wine, Marsala wine, bay leaf, 1 tsp. freshly ground black pepper, and ½ tsp. salt. Bring mixture to a boil, then adjust heat and allow to simmer until most of the liquid has evaporated, about 9-10 minutes. Discard bay leaf. Transfer onion mixture to dinner plate and place uncovered in refrigerator to cool. In 5-qt. stainless steel bowl, gently but thoroughly combine ground beef, ground pork, chilled onion-garlic mixture, egg, bread crumbs, cheese, parsley and basil. Gently form seasoned ground meat mixture into four 7-oz., 1¼" thick burgers. Cover burgers with plastic wrap and refrigerate until needed. Just before cooking, lightly season burgers with salt and freshly ground black pepper. In large saute pan preheated over medium heat, add ¼ cup olive oil and when oil is hot, saute burgers to desired doneness (approximately 7-8 minutes on each side to about medium-well). Place on semolina buns and garnish with optional Sicilian olive salad.

For Sicilian olive salad: In small mixing, bowl, add all ingredients and mix. Serve at room temperature.