A DIFFERENT KIND OF HAMBURGERS

Entree - Lactose-free (read notes at bottom)

I got the idea combing to recipes I already tried and liked.

For the patties:
10 oz ground beef
7 oz bratwurst, 2 links
1 1/2 14-oz cans butter beans, drained and rinsed
1/2 Parmigiano Reggiano or Grana Padano, grated
1 or 2 tbsp parsley, chopped
A few tbsp broth, chicken or vegetable
salt

For the "buns"
250 gr Italian 00 flour (approx 2 cups)
2 tsp baking powder
2 tsp Italian sea salt
2 tbsp Italian extra virgin olive oil
130 ml lukewarm water (approx 1/2 cup)
A little sage and rosemary, finely chopped.

Mayonnese and cheese


Prepare the patties. Blend the beans with broth until you obtain a smooth cream and put it in a bowl; add meats, cheese, parsley, salt and mix well to combine all ingredients. Refrigerate until you prepare your "buns", this will help all the flavors to combine.

Prepare the "buns" (mini "focaccia"-like buns). In a bowl mix flour, baking powder, herbs and salt, the add oil and water. Mix to combine, then transfer on a working surface and knead until smooth. It won't take long.

Divide in even parts, shape as a ball, wrap in plastic and let rest for 15-20 minutes in the refrigerator.

Shape as hamburger patties and cook over high heat in a non-stick skillet, on the bbq or on a cast-iron griddle.

While they're cooking, flatten your dough balls a little until you reach about 1/2" thick. 

Warm a non-stick skillet on medium-low heat (with lid) and cook the mini focaccia flipping them often, until golden on both sides; at this thickness, it will take at least 6-8 minutes.

Cut the "buns" in half and proceed as usual (I used some mayo on the "buns" and a little cheese on top of the patties) . If it seems that the "buns" are a little undercooked, place them in the skillet cut-side down for a couple minutes.

Serve immediately.

- If you don't like the idea of chopped herbs, you can use a good infused olive oil (such as our Barbera Mediterranean herbs Extra virgin olive oil from Sicily), instead of the plain one.
- For a lactose free version, leave both Parmigiano AND final cheese out!
- If you have some patties left, you can freeze them separate and use them when you need.
- You'll see that the beans give a different moist to the patties. I used butter beans, this time, instead of the borlotti you'll see in the video here.
- The cheese will make your patties stick, regardless. But they are good!!!
- The video for the "buns" is the original one I made as dessert, so just take a look at how to prepare them. You can find it here.