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Smoked Scamorza Mediterranean Double Burger with Deep Fried Pickle

SirloinBurger

Makes 4 servings

INGREDIENTS
  • 1 lb ground sirloin
  • 1 lb ground lamb
  • 1 garlic clove crushed
  • 1 small onion grated
  • 1 tsp dried oregano
  • 1 tbsp dried parsley
  • 2 tsp Dijon mustard
  • Sea salt and fresh ground pepper
  • Santa Lucia Smoked Scamorza, 4 slices (1/4 inch)
  • 4 ciabatta buns
  • Deep Fried Pickle
  • Deep Fried Pickle
  • 2 Large Kosher dill pickles
  • 1/2 cup flour
  • 2 eggs beaten
  • 1 cup panko crumbs
  • Canola oil for frying
INSTRUCTIONS

Preheat grill to medium heat.

In a bowl, combine ground meat, garlic, onion, oregano, parsley and Dijon mustard. With wet hands, (this will prevent your hands from getting sticky and prevent over mixing of the meat, which will make the burgers tough) form meat into 1 1/2 inch patties to fit the size of a ciabatta bun. Press each burger in the middle with your finger to create a dimple. This will allow the burger to keep its shape and create an even cooking temperature.

Sprinkle burgers with sea salt and fresh ground pepper. Grill burgers, flipping only once, until internal temperature reads 160 degrees Fahrenheit, approximately 5 minutes per side. Approximately 2 minutes before burgers reach temperature, top them with Santa Lucia Smoked Scamorza. Place burgers on a ciabatta bun and top with sun-dried tomato aioli and deep fried pickle. Can be served open faced (as seen in picture) with bun top on the side and held together with a fresh rosemary spear for presentation.

Deep Fried Pickle

Slice pickles to a 1/4 inch thickness. Dip sliced pickles in flour, then in beaten eggs, then in the panko crumbs, patting down to evenly coat the pickle. Chill for 1/2 hour.

Heat 1/2 inch amount of oil to a temperature of 375 degrees Fahrenheit in a frying pan. Fry each >pickle, about 2 minutes per side, until golden.

  • Sun-dried Tomato Aioli
  • 1 cup mayonnaise
  • 4 sun-dried tomatoes (packed in oil) and finely chopped
  • 1 garlic clove crushed
  • 1 tbsp fresh chopped parsley
  • Mix all ingredients together until well blended.

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