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Super Tuscan Burgers and Potato Salad with Capers and Celery (Rachael Ray) Recipe

Super Tuscan Burgers and Potato Salad with Capers and Celery (Rachael Ray) Recipe

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Super Tuscan Burgers and Potato Salad with Capers and Celery (Rachael Ray)

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Ingredients:

Serving

2 1/2 lb small waxy potatoes, quartered or halved, depending on size
coarse salt
3/4 lb ground pork
3/4 lb ground veal
3 tbsp extra-virgin olive oil, plus 5 to 6 tablespoons, divided
1/2 cup dry italian red wine, divided
1/4 medium yellow skinned onion, finely chopped
3 tbsp, 5 or 6 sprigs, chopped fresh sage leaves
4 cloves garlic, chopped
coarse black pepper
1/2 lb cremini ( baby portobello) mushrooms, sliced
4 crusty rolls, split
8 oz pecorino romano, shaved with a vegetable peeler
1 cup arugula leaves , 1/2 bunch, trimmed of stems
3 tbsp capers
1 celery heart and greens , from the center of stalk, chopped
1/2 medium red onion, finely chopped
1 lemon , zested and juiced
2 tbsp red wine vinegar

Directions:

Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to15 minutes.
While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons extra-virgin olive oil, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.
Preheat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.
Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1163.56 Kcal (4872 kJ)
Calories from fat	886.22 Kcal
		% Daily Value*
Total Fat	98.47g	151%
Cholesterol	187.65mg	63%
Sodium	1536.66mg	64%
Potassium	985.81mg	21%
Total Carbs	27.67g	9%
Sugars	1.44g	6%
Dietary Fiber	2.94g	12%
Protein	41.81g	84%
Vitamin C	11.3mg	19%
Iron	83.9mg	466%
Calcium	605mg	60%

Amount Per 100 g
Calories	276.74 Kcal (1159 kJ)
Calories from fat	210.78 Kcal
		% Daily Value*
Total Fat	23.42g	151%
Cholesterol	44.63mg	63%
Sodium	365.48mg	64%
Potassium	234.47mg	21%
Total Carbs	6.58g	9%
Sugars	0.34g	6%
Dietary Fiber	0.7g	12%
Protein	9.94g	84%
Vitamin C	2.7mg	19%
Iron	19.9mg	466%
Calcium	143.9mg	60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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