Creamy Anchovy Italian Burgers, Hamburger All’Acciuga

Americans are for some reason put off by anchovies — when I was in college I often ordered anchovy pizza and none of my friends ever wanted to partake. Their loss, because anchovies have the delightful freshness of the sea, and are very tasty in these burgers.

  • 1 1/3 pounds (600 g) ground beef
  • 3 slices American-style day old bread (white or as you prefer), crusts removed and discarded
  • Milk
  • 2 salted anchovies, boned, rinsed and patted dry
  • 1 cup (50 g) freshly grated Parmigiano or Grana Padana
  • 2 tablespoons olive oil
  • 2 eggs, beaten
  • 2 yolks, beaten
  • 2 tablespoons unsalted butter
  • A pinch of freshly ground nutmeg
  • The juice of half a lemon, and the remainder of the lemon washed and finely sliced
  • Salt and pepper to taste

Put the bread in a bowl and add milk to cover. Let sit 5 minutes, and then drain away the milk and squeeze the excess from the bread, which will be a moist but not dripping paste.

Put the ground meat in a fairly large bowl and add to it the bread, eggs, a pinch of nutmeg, grated cheese, and salt and pepper to taste. Mix well, and shape the mixture into four fairly thin broad hamburgers.

Heat the olive oil and butter in a skillet and cook the hamburgers. When they are done remove them from the pan to a serving plate and keep them warm.

While the meat is cooking, whisk the two egg yolks with the lemon juice.

Upon removing the hamburgers from the pan, crumble the anchovies into the pan drippings and stir them about with a fork to dissolve them. Reduce the heat to low (make sure the pan is not too hot, or the eggs will set), stir the emulsified yolks into the pan, and cook for a minute, until the mixture thickens. Spoon it over the burgers at once, and serve, garnished with the finely sliced lemon.

More about Svizzere, Italian hamburgers, and other recipes.


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Categories: Beef & Veal Steaks, Braciole, and More

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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One Comment on “Creamy Anchovy Italian Burgers, Hamburger All’Acciuga”

  1. July 8, 2013 at 11:03 am #

    Oh my goodness gracious these sound so…very…good.

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