Tony ‘n Tina Wedding-in-Miami Burgers with Caponata Salsa and Pear-Honey Spread
Broadway in Miami!Our beautiful, eclectic, multicultural city has now more than ever turned its eye to bringing Broadway plays and musicals to opera, ballet, and dance to our already happening nightlife. Our recently opened state-of-the-art Performing Arts District in Miami, with a newly built opera house and concert hall, is another exciting aspect of our city. In this burger, the flavors of Italy come together with a pear-honey spread to make a savory, yet sweet Broadway rendition of an all-American classic. The caponata is slightly deconstructed to incorporate the tomatoes into the patty and the capers, olives, and eggplant in the salsa. Balancing these flavors is the pear-honey spread that provides a hint of sweetness. Bold and exciting…just the perfect thing to serve at Tony and Tina’s wedding in Miami!
3 pears, cut into small pieces
3 ounces cream cheese, softened
2 tablespoons of honey
Pinch of salt
1 pound ground sirloin
1 pound ground chuck
1/2 cup plain bread crumbs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried, ground oregano
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, pressed
2 tablespoons chopped fresh basil
2/3 cup sundried tomatoes, drained and diced
(reserve oil for caponata)
2/3 cup chopped purchased roasted red sweet pepper
1/2 cup chopped sweet onion
1/4 cup green olives with stuffed pimientos, pitted, thinly sliced
3 tablespoons chopped drained bottled capers
1 garlic clove, pressed
2 tablespoons chopped fresh oregano
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper
Pinch of sugar
3 tablespoons tarragon vinegar
2 tablespoons reserved oil from sundried tomatoes
3 slices of eggplant, cut 1/2 inch thick
2 tablespoons of olive oil
Salt and pepper, to taste
4 to 5 tablespoons vegetable oil, for brushing on grill
1 loaf of ciabatta bread, split and cut into 6 equal parts (or 6 Kaiser rolls)
6 romaine lettuce leaves
1 1/2 cup shredded Asiago cheese
To make the pear-honey spread: In a food processor, combine all the ingredients until mixture is smooth. Pour mixture into a small bowl and cover until ready to assemble burger.
To make the patties: In a large bowl, combine the patty ingredients until well incorporated. Divide the mixture into 6 equal portions and form into round patties. Set aside.
Preheat a gas grill to medium-high.
To make the caponata salsa: In a medium bowl, combine all the caponata salsa ingredients (with the exception of the eggplant). Set bowl aside. Place the eggplant in a small bowl and toss with olive oil, salt, and pepper. When the grill is ready, brush the grill rack with oil. Place the eggplant on the grill rack. Grill eggplant for about 4-5 minutes per side, until eggplant is tender and grill marks are visible. Remove eggplant from grill, dice, and incorporate into caponata salsa mixture. Set caponata salsa aside.
To make the patties: Brush grill with oil again, if necessary. Place the patties on the center of the grill rack. Grill for 4-5 minutes on each side. During the last minutes of grilling, arrange the buns, cut side down, around edges of the grill to toast lightly.
To assemble the burgers: Spread 1 tablespoon of pear-honey spread on the top and bottom buns. Place a piece of lettuce on the bottom bun, top with patty, and sprinkle with 2-3 tablespoons of asiago cheese. Cover with top bun and serve. Bon Appetito!
Makes 6 six burgers