Piedmontese Burger
by Jacquie Davis & Bernard Peluso, Chefs, STEAKZ Roadhouse Tavern and Grill, Waterbury, Connecticut
- 16 ounces Certified Piedmontese ground beef
- ¼ teaspoon extra-virgin olive oil
- Salt and pepper
Gently combine ground beef with salt, pepper, and olive oil before forming 2 burgers, then grill to desired doneness.
Pesto Spread
- 2 cloves garlic, roasted and crushed
- ¼ cup extra-virgin olive oil
- ? cup finely chopped rosemary
- 3 to 4 sprigs basil
- ? cup Italian parsley
- ½ cup pine nuts (optional)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- Pinch of lime zest
In the bowl of a food processor, combine rosemary, parsley, basil, and pine nuts, and process until herbs are finely chopped. Squeeze the roasted garlic cloves into the food processor. Process until garlic is just incorporated. Transfer mixture to a medium bowl and add extra-virgin olive oil. Add a pinch of lime zest. Mix well to make a paste.
Toppings
- Burrata cheese, or substitute crumbled Gorgonzola cheese
- Plum tomato slices
- Arugula, tossed in a splash of balsamic vinegar
- Ciabatta roll, toasted
Pairing: Rogue Dead Guy Ale