The Emilia Burger is just one of the “special edition” burgers sold for a limited time by Shake Shack. It was created by Massimo Bottura, of Osteria Francescana in Modena, Italy, which was voted #1 out of the 50 best restaurants in the world! I had to try and make this thing! who paints plates with impeccable and imaginative flavors.
This creation is loaded with umami, that fifth “savory taste.” It consists of a food-processor-quick green sauce on top and balsamic mayo on the bottom; in between them goes a pan-seared patty of very cold, very lean ground beef laced with Parmigiano-Reggiano.
This is one savory, juicy, messy, rich-tasting burger — especially when delivered upon a buttery toasted brioche bun.
Emilia Burger Copycat Recipe
The Emilia Burger is just one of the "special edition" burgers sold for a limited time by Shake Shack. This creation is loaded with umami. Check out this re-creation and experience that savory, juicy, messy, rich-tasting burger.
Ingredients
- Italian Salsa Verde (recipe below)
- Balsamic Mayo (recipe below)
- Patty (recipe below)
Italian Salsa Verde
- 3/4 Cup Italian Parsley (chopped)
- 3 1/2 Tablespoon Fresh Lemon Juice
- 1 Clove Garlic (minced)
- 3/4 Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Red Pepper (crushed)
- 1/2 teaspoon Packed Lemon Zest
- 1 Tablespoon Drained Capers
- 2 Anchovy Fillets
- Virgin Olive Oil
Balsamic Mayo
- 1/2 Cup High Quality Mayo
- Balsamic Vinegar (Chef Beau Torre's Balsamic Vinegar)
For The Patty
- 1 Lbs Traditional Meats (50% Sirloin, 25% Short Rib, 25% Brisket)
- 8 Oz Itlaian Cotechino Sausage
- 1 Cup Parmigiano Reggiano/ Parmesan Cheese (shaved)
Instructions
- Lay down the bun, put the balsamic mayo, then place the patty on top and add the salsa verde. The burger is now ready for you to taste.
Italian Salsa Verde
- Combine all ingredients in a blender. Pulsed around a little bit before starting on mixing it. Add a little bit of virgin olive oil, blend until the right texture.
Balsamic Mayo
- Stir together the mayonnaise and balsamic vinegar in a small bowl, until well incorporated.
For The Patty
- Grind the first three meat. Then add the sausage. Put the meats in a bowl, add the Parmigiano Reggiano and blend using your bare hands. Blend the mix in the grinder then put it in the fridge and let it chill out for couple of minutes.
- First, put or ad melted butter on the buns(Martin's Potato Buns). Put the buns with melted butter on it in the grill, set aside after. Place a 3.3 ounce of the meat blend, place a spatula on top and press down, put a little bit salt and pepper on top. Scrape and flip over for an even toast.
Video
Notes
This recipe was created by Ballistic BBQ on YouTube.
