Chef Katie won her week and overall second in the Esquire Channel's The Great American Burger show in 2015. In this burger she fuses Italian flavor profiles with the All American Classic. It features fontina cheese and funghi sott'olio which are mushrooms cured in oil and vinegar.
- brisket patties
- shredded fontina
- marinated mushrooms
- hydro watercress
- brioche buns
- balsamic reduction
- sea salt
- chef’s knife
- cutting board
- mandoline (optional)
- small sheet tray
- small square casserole dish
Boulevard Tank 7 or any farmhouse ale.
PREP & COOKING INSTRUCTIONS
PREP: 5 MINUTES
STEP 1: Get your BBQ pit or grill ready to cook some burgers!
STEP 2: Cut root off watercress.
STEP 3: Season burger patties with sea salt and pepper.
STEP 1: Grill or sear burgers on each side until cooked to desired temperature. Melt cheese on top.
STEP 2: Place burgers on buns. Top with sott'olio mushrooms, watercress, and balsamic reduction.
STEP 3: Enjoy!
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