Name: Thanksgiving leftovers burger
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 2
Ingredients: 1 2/3 cup pumpkin puree or mashed sweet potatoes or “regular” mashed potatoes; 2 small egg yolks (use egg whites to make a frittata or meringues, don’t waste them!); 1 cup fine breadcrumbs; Table salt to taste; Freshly ground black pepper to taste; 1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana; 2 medium rosemary sprigs; 2 medium sage sprigs; 2 unpeeled garlic cloves; 2 rye burger buns or other buns at your choice; 1 ¾ cup radicchio, finely chopped; 1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana; Table salt to taste; Freshly ground black pepper to taste; 2 teaspoon acacia honey or other mild honey; ¼ cup fresh orange juice; Italian smoked scamorza cheese or Italian plain provolone cheese or smoked Cheddar to taste; Mayonnaise to taste

Thanksgiving leftovers burger

The best way to extend the joy of Thanksgiving into the next day? Prepare this burger using leftovers and our taste-elevator Extra Virgin Olive Oil IGP Toscana!

Vignoli Extra Virgin Olive Oil IGP Toscana - Medium front of 16.9oz bottle

Ingredients

Serves:2

Imperial Metric

Patties:

1 2/3 cup pumpkin puree or mashed sweet potatoes or “regular” mashed potatoes
2 small egg yolks (use egg whites to make a frittata or meringues, don’t waste them!)
1 cup fine breadcrumbs
Table salt to taste
Freshly ground black pepper to taste
1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana
2 medium rosemary sprigs
2 medium sage sprigs
2 unpeeled garlic cloves
2 rye burger buns or other buns at your choice

Pan-fried radicchio:

1 ¾ cup radicchio, finely chopped
1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana
Table salt to taste
Freshly ground black pepper to taste
2 teaspoon acacia honey or other mild honey
¼ cup fresh orange juice

To complete the burgers:

Italian smoked scamorza cheese or Italian plain provolone cheese or smoked Cheddar to taste
Mayonnaise to taste

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Patties:
400 grams pumpkin puree or mashed sweet potatoes or “regular” mashed potatoes
2 small egg yolks (use egg whites to make a frittata or meringues, don’t waste them!)
120 grams fine breadcrumbs
Table salt to taste
Freshly ground black pepper to taste
1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana
2 medium rosemary sprigs
2 medium sage sprigs
2 unpeeled garlic cloves
2 rye burger buns or other buns at your choice
Pan-fried radicchio:
150 grams radicchio, finely chopped
1 tablespoon Vignoli Extra Virgin Olive Oil IGP Toscana
Table salt to taste
Freshly ground black pepper to taste
2 teaspoon acacia honey or other mild honey
60 milliliters fresh orange juice

Preparation

Imperial Metric

In a medium bowl combine pumpkin puree (or mashed sweet potatoes or “regular” mashed potatoes), egg yolks, breadcrumbs, and salt and pepper to taste.
Mix well. Let rest for 15 minutes, then, if the mixture is not enough firm to shape patties, add more breadcrumbs and repeat resting.
Heat the oven at 392°F (200°C), fan off. Place the rack in the middle.
Line the bottom of a 15” x 10.3” (about 25 x 35 cm) baking tray with parchment paper.
Using a cookie cutter (about 4.7” – 12 cm) shape two patties with the pumpkin and breadcrumbs mixture, directly on the parchment paper. Sprinkle with ½ tablespoon of Vignoli Extra Virgin Olive Oil IGP Toscana per patty. Add rosemary and sage sprigs and the garlic cloves. Bake for 20 minutes or until lightly golden brown.
Meanwhile, pour 1 tablespoon of Vignoli Extra Virgin Olive Oil IGP Toscana in a small frypan and gently heat.
Add the radicchio and sauté for a couple of minutes, then add salt and pepper to taste, the honey, and the orange juice. Cook at medium heat for 8 minutes or until radicchio is tender but not flabby. Keep aside.
When done, sprinkle each patty with a generous amount of cheese, shredded with a citrus-zest grater. Discard rosemary, sage, and garlic.
Set the oven in grill mode at maximum power and bake the patties until cheese is melted.
Cut the buns and spread the inside face of each bottom with ½ tablespoon of mayonnaise.
Divide the pan-fried radicchio on mayonnaise, add the patties and complete the burger with remaining bread.

In a medium bowl combine pumpkin puree (or mashed sweet potatoes or “regular” mashed potatoes), egg yolks, breadcrumbs, and salt and pepper to taste.
Mix well. Let rest for 15 minutes, then, if the mixture is not enough firm to shape patties, add more breadcrumbs and repeat resting.
Heat the oven at 392°F (200°C), fan off. Place the rack in the middle.
Line the bottom of a 15” x 10.3” (about 25 x 35 cm) baking tray with parchment paper.
Using a cookie cutter (about 4.7” – 12 cm) shape two patties with the pumpkin and breadcrumbs mixture, directly on the parchment paper. Sprinkle with ½ tablespoon of Vignoli Extra Virgin Olive Oil IGP Toscana per patty. Add rosemary and sage sprigs and the garlic cloves. Bake for 20 minutes or until lightly golden brown.
Meanwhile, pour 1 tablespoon of Vignoli Extra Virgin Olive Oil IGP Toscana in a small frypan and gently heat.
Add the radicchio and sauté for a couple of minutes, then add salt and pepper to taste, the honey, and the orange juice. Cook at medium heat for 8 minutes or until radicchio is tender but not flabby. Keep aside.
When done, sprinkle each patty with a generous amount of cheese, shredded with a citrus-zest grater. Discard rosemary, sage, and garlic.
Set the oven in grill mode at maximum power and bake the patties until cheese is melted.
Cut the buns and spread the inside face of each bottom with ½ tablespoon of mayonnaise.
Divide the pan-fried radicchio on mayonnaise, add the patties and complete the burger with remaining bread.

For this recipe you need

Extra Virgin Olive Oil IGP Toscana - Medium

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Thanksgiving leftovers burger

Thanksgiving leftovers burger

Ingredients

Patties:

Pan-fried radicchio:

To complete the burgers:

Preparation

For this recipe you need

Truffle cheese e pepper chips

Vignoli’s springtime salad

Lemon extra virgin olive oil mimosa mini cakes

We are more than just olive oil and vinegar.