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Porcini Burgers with Basil Aioli and Mozzarella Submitted By: Josephine
Date/Time : May-18-2007, 16:46:33




6 oz pancetta, cubed.
18 oz wild boar loin (cinghiale), cubed.
6 oz beef fat trimmings, chopped.
1 medium carrot, peeled, fine dice.
1/2 medium onion, peeled, fine dice.
1 medium rib celery, fine dice.
olive oil,
3 medium garlic cloves, peeled, minced.
1 1/2 oz dried porcini mushrooms,
3/4 tsp nutmeg, freshly ground.
1/2 C full bodied red wine, preferably a good quality Chianti.
1 egg,
6 T panko flakes,
2 T fresh flat-leafed parsley, minced.
1-1/2 tsp fennel seed, freshly ground.
1 bay leaf, crumbled.
2 tsp salt,
1 tsp hot sauce,
burger-size squares rosemary focaccia, split horizontally.
12 slices fresh mozzarella,
6 slices ripe tomato,
24 leaves fresh basil.

Basil Aioli:

1/4 C crustless stale white bread, cubed.
1 T milk,
1 egg yolk,
2 T lemon juice,
2 cloves garlic, peeled, minced.
1/4 C extra virgin olive oil.
1/2 tsp hot sauce,
1/4 tsp salt,
1/3 C fresh basil (packed), minced.
1/2 C canola or other vegetable oil.


Prepare Patties
Grind pancetta, boar and beef trimmings, first through a 1/2" grinder disk, then through a 1/4" grinder disk. Keep refrigerated until needed.

Saute the carrot, onion, and celery in 1 tablespoon over medium heat, stirring occasionally, for about 8 minutes. In a small bowl, mix the carrot, onion and celery with the garlic and set aside.

Soak the porcini in the hot water for 15 minutes. Carefully lift porcini from the water with a slotted spoon, reserving the soaking liquid. In a colander, toss and rinse the porcini under running water to remove any grit. Strain the soaking liquid through a fine sieve, leaving the last tablespoonful of liquid, with any accumulated grit, in the soaking bowl. Roughly chop the porcini, add the nutmeg and saut� in 1 tablespoon of oil until the porcini start to dry out. Add the wine and the reserved soaking liquid and simmer, stirring occasionally, until the liquid is almost gone and the mushrooms are coated with a syrupy glaze.

Place the ground meats, the diced vegetable mixture, whole egg, mushrooms, panko, parsley, ground fennel seed, crumbled bay leaf, salt and hot sauce in a bowl and mix well. Divide into equal portions and form into patties using BurgerMate. (Can be done ahead to this point and refrigerated until needed.)

Place the cubed crustless bread, basil, milk, egg yolk, lemon juice, garlic, olive oil, hot sauce and salt in a food processor with a steel blade. Process until smooth, about a minute. Leaving the processor running, slowly add the vegetable oil and process until well emulsified, about 2 minutes. Refrigerate until use.

Bring meat to room temperature, then grill burgers on a medium hot charcoal grill, with a few chunks hardwood added for smoke. Grill 5 minutes on one side and 4 minutes on the other. Remove and cover with foil while you toast the focaccia squares on the grill until browned, 2 - 3 minutes. 

To assemble and serve, place patties on focaccia bottoms. Lay two slices of mozzarella on each burger, followed by a tomato slice and 4 basil leaves each. Spread basil a�oli on each focaccia top and place on the burgers.

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