Stuffed Hamburgers
Hamburger Imbottiti


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Stuffed Hamburgers
Hamburger Imbottiti
cookbook: Lidia's Commonsense Italian Cooking
main ingredients: beef
recipe
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serves: 6

Even the Italians love hamburgers. But in the Italian culture it cannot be only about meat. The Italian meal needs to have balance, so the addition of a little veggie and a little cheese rounds out this meaty meal. For the record, the Italian- Mediterranean diet is the ideal diet because of its diversity and moderation.
 

Ingredients

1 1/2 pounds ground beef
1/2 cup finely chopped sundried tomatoes
2 tablespoons balsamic vinegar
1 teaspoon kosher salt
4 ounces low moisture mozzarella, cut in small cubes
6 large basil leaves, chopped
1 tablespoon extra-virgin olive oil

Directions

In a large bowl, combine the ground beef, sundried tomatoes, vinegar and salt. Mix the ingredients together with your hands to combine. Form into 6 equal sized balls.

In a small bowl, toss together the mozzarella and basil. Make an indentation in each ball and press in some of the mozzarella/basil mixture. Seal the mozzarella in and press to form patties, about an inch thick.

Heat a large cast iron skillet over medium high heat. Add the olive oil. When the oil is hot, add the patties and cook until cooked through and the cheese inside is melted, about 8 to 10 minutes in all. To check if the cheese has melted inside, stick a toothpick into the center; if the cheese has melted it will stick to the toothpick. Serve with the homemade ketchup on a bun or with a salad).

Lidia's Commonsense Italian Cooking

In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from the companion Public Television series, Lidia’s Kitchen, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, Lidia draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother, Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators; in Campania, the region where mozzarella is king, we discover it is best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurian culinary tradition, the herbs and flavorings will change from region to region--home chefs can experiment with rosemary, oregano, olives, or onions! When it's time for dessert, Lidia draws on the sacred customs of nuns in Italian monasteries and convents and reveals the secret to Rice Pudding with a Blessing. Lidia's Commonsense Italian Cooking is a collection of 150 delectable recipes told with common sense cooking wisdom that teaches us how create simple, seasonal, Italian dishes with grace, confidence, and love.

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