Italian Burgers With Creamy Sauce, Svizzere Gustose

A Svizzera is a pan-cooked Milanese hamburger, and they are generally served with a sauce of one kind or another. In this case a creamy sauce that gains zing from some mustard, and they will be quite nice in the spring.

  • A medium onion, peeled and chopped
  • 1/4 cup (50 g) unsalted butter
  • 1 1/3 pounds (600 g) ground beef, not too lean
  • Flour
  • 1 teaspoon sharp powdered mustard
  • 2 tablespoons lemon juice
  • A small bunch parsley, minced
  • 2/5 cup (100 ml) heavy cream
  • 2 tablespoons milk
  • 2 egg yolks, lightly beaten
  • Salt and pepper to taste

Melt the butter in a skillet large enough to contain four burgers and sauté the chopped onion over a gentle flame; you want it to become soft and translucent, but not to brown.
While the onions are cooking, shape the ground meat into four patties. Lightly flour them, shake off the excess, and add them to the skillet in which the onions are cooking. Season lightly to taste.

While the meat is cooking (flip the burgers once or twice), whisk the remaining ingredients together in a bowl, and season the mixture to taste with salt and pepper.

When the meat is done remove it to a serving dish and keep it warm.

Stir the sauce into the pan and cook over a gentle flame, stirring, until it thickens. Spoon it over the meat and serve at once, with the vegetable of choice (I might be tempted by spinach or mashed potatoes).

The wine? A light red wine along the lines of an Oltrepò Pavese or even an aromatic red such as a Ruché.

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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