Burger Italian juteux


  • 3 œufs battus
  • 1/2 tasse (125 ml) de chapelure italienne assaisonnée
  • 1/4 tasse (60 ml) de fromage parmesan râpé
  • 1/4 tasse (60 ml) de persil frais hâché
  • 1/2 c. à thé (2 ml) de sel et de poivre
  • 3/4 lb (350 g) de bœuf hâché maigre
  • 3/4 lb (350 g) de porc hâché maigre
  • 2 oz (60 g) de tranches de Mastro® Pancetta, coupées en dés
  • 4 tranches de mozzarella
  • 4 petits pains briochés tranchés en deux
  • 1/4 tasse (60 ml) de mayonnaise
  • 2 c. à table (30 ml) de pesto préparé
  • 1 tasse (250 ml) de jeune roquette
  • 1 grosse tomate mure tranchée


  • Faire chauffer le grill à chaleur moyenne à grande; bien graisser les grilles. Dans un grand saladier, fouetter ensemble les œufs, la chapelure, le parmesan, le persil, le sel et le poivre; ajouter le bœuf et le porc. Bien mélanger le tout. Ajouter la pancetta au mélange en répartissant également. Former 4 galettes d’environ 3/4 de pouce (2 cm) d’épaisseur.
  • Faire griller, en tournant une fois, pendant 15 à 18 minutes, ou jusqu’à ce que les marques de la grille apparaissent clairement sur les galettes et que celles-ci soient bien cuites. Garnir chaque galette d’une tranche de mozzarella et les retirer du feu. Faire griller les petits pains pendant les 2 dernières minutes du temps de cuisson sur le gril.
  • Mélanger la mayonnaise avec le pesto; étaler sur la moitié inférieure de chaque pain. Garnir de roquette, de tomate et d’une galette. Recouvrir de la moitié supérieure du petit pain. Servir immédiatement.
  • Conseil : Remplacer, au goût, la mayonnaise au pesto par de la tapenade, de la mayonnaise à l’ail rôti ou une trempette crémeuse au parmesan et aux artichauts.

Products in this recipe

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Save this recipe to come back to to serve all summer long 🍈🥓

Here's Chef Kyle's recipe for this crudo plate:

- 100g of prosciutto
- 2 cups of diced cantaloupe or honeydew (or both)
- 1 tbsp extra virgin olive oil
- Ground black pepper
- A few leaves of fresh basil
- 1/2 cup shaved pecorino or parmesan

Simply layer all the ingredients on a plate and serve with toasted sourdough or fresh focaccia!
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Two Italian classics, plated to perfection by @sweetandsaucycooking❤️ We love the
pairing of fresh tomato bruschetta with the herbs and spiced flavour of sliced Mastro® Cacciatore Salami!

Want to make this at home? You’ll need:
・Mild Cacciatore Salami
・Toasted Italian bread
・Vine tomatoes
・Salt & Pepper
・Extra virgin olive oil
・Parmigiano Reggiano cheese

Chop your tomatoes, then toss with olive oil, basil, salt, pepper, and Parmigiano Reggiano to taste. Top your bread with the bruschetta, then serve with thinly sliced cacciatore!
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