Each component of this multi-layer burger is a complete snack, filled with the tastes and aromas of Italian cuisine. Toasted buns smeared with appetizing aioli garlic sauce with sun-dried tomatoes, on top of a juicy fried cutlet, coated melted raw provolone, the next layer is sweet baked tomatoes with basil and oregano, and completes everything amazing caramelized onions with fresh arugula. For cooking cutlets ground beef mixed with minced meat from raw Italian sausages, which are rich in Mediterranean spices and fill them with taste whole burger. Share with friends: 
Time: 1 hour. Difficulty: medium Quantity: 4 hamburger B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Burgers
- 450 gr minced meat from the cervical-scapular part of beef
- 1 raw mild Italian sausage, remove the shell
- 4 slices of provolone cheese
- 4 brioches or buns for hamburgers, cut horizontally in half
- Arugula, for serving
- Vegetable oil to grease the grill
Aioli sauce with sun-dried tomatoes
- 0.5 tbsp. mayonnaise
- 2 tbsp. l sun-dried tomatoes, canned in oil, dried and finely chopped
- 2 cloves of garlic, coarsely chopped
- 1 tbsp. l coarsely chopped fresh parsley and / or basil
Baked tomatoes
- 4 plum-shaped tomatoes cut in half
- 2 tbsp. l extra virgin olive oil
- 0.5 tsp dried basil
- 0.5 tsp dried oregano
Caramelized Onions
- 60 gr unsalted butter
- 3 large onions, finely chopped
- Pinch of sugar
Recipes with similar ingredients: beef, brioche roll, onion onions, aioli sauce, provolone cheese, sun-dried tomatoes, oregano, basil
Recipe preparation:
- Make aioli: in a food processor or blender mix mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 each tsp salt and black pepper and beat until smooth. Transfer to a bowl and refrigerate until cooked. use.
- Bake the tomatoes: Preheat the oven to 220 ° C and cover the baking sheet with parchment paper. Blot the tomatoes dry with paper towels and lay on prepared nasty; drizzle with olive oil and sprinkle with dried basil, oregano and 0.5 tsp. salt and black pepper. Bake until tomatoes will not start to fry for about 30 minutes.
- Cook the caramelized onions: meanwhile in in a large skillet over medium heat, melt the butter. Add onion and sugar and mix to evenly distribute Ingredients. Cover and passer, stirring occasionally, until golden brown, about 20 minutes. Increase the heat to moderate strong and fry, stirring, until the onion is browned, another 15-20 minutes salt and pepper. Remove from heat.
- Cook the cutlets: Preheat the grill to moderate heat and lubricate the wire rack with vegetable oil. Put ground beef and sausage in a large bowl and mix by hand. Form four cutlets 2 cm thick .; sprinkle with salt and black pepper. Fry the patties until the edges begin to brown, 3-5 minutes.
- Then flip over and cover each cutlet with a slice of cheese. Cover and fry until cheese is melted and cutlets will be ready, another 3-4 minutes for medium roasting.
- Lightly grill buns. Spread aioli on top and the lower half of each bun. Put a patty on each burger, baked tomatoes, caramelized onions and arugula.
