Italian Stallion Burger
Servings: 2 servings
Ingredients
Pesto Mayo
- 2 teaspoons pine nuts
- 3 large fresh basil leaves
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup mayonnaise
- 1/4 teaspoon crushed red pepper
- 1 tablespoon fresh lemon juice
- Salt and pepper
Spicy Marinara
- 28 oz. San Mariano tomatoes
- 1/2 medium yellow onion, diced
- 2 garlic cloves, thinly sliced
- 1/4 cup olive oil
- 1/4 teaspoon crushed red pepper
- 1 teaspoon harissa paste
- 1/4 teaspoon black pepper
- 1 basil leaf
- 1/2 sprig fresh oregano
Chicken Parmesan
- 1 Omaha Steaks Butcher's Cut Air-Chilled Boneless Chicken Breast, butterflied
- 1/4 cup all-purpose flour
- 1/2 cup Italian breadcrumbs
- Salt and pepper
- 1 egg
- 2 tablespoons water
- 1/4 cup olive oil
- 1 tablespoon butter
- *Spicy marinara sauce
- 2 provolone cheese slices
Burger
- 2 Omaha Steaks PureGround® Delmonico Burgers
- Salt and pepper
- 2 brioche buns
- 2 provolone cheese slices
- 2 tablespoon unsalted butter
- 6 oz. vegetable oil
Instructions
Pesto Mayo
- In a food processor, add pine nuts, basil, Parmesan cheese, crushed red pepper, and olive oil and blend until finely minced.
- Place contents in medium bowl, add lemon juice and mayonnaise, and whisk until fully incorporated. Season to taste with salt and pepper.
Spicy Marinara
- In a large saucepan on medium-high heat, add olive oil, onion, garlic, and crushed red pepper and sauté until lightly caramelized, about 1 minute.
- Add harissa paste and sauté for about 30 to 40 seconds until fragrant.
- Add San Marzano tomatoes to saucepan, crush with wooden spoon, then bring to a boil.
- Add contents to a blender and pulse until desired consistency.
- Add sauce back into saucepan and add salt, pepper, basil leaf, and oregano sprig and simmer for 15 minutes.
- Remove basil leaf and oregano sprig from sauce and season to taste with salt and pepper.
Chicken Parmesan
- Remove butterflied chicken breast from fridge and allow to come to room temperature, about 20 minutes; season on both sides with salt and pepper.
- In a medium bowl, whisk egg and water until well-incorporated.
- On a large plate, place flour and add a pinch of kosher salt and black pepper; whisk together with a fork; on a separate large plate, spread out Italian breadcrumbs.
- Dredge chicken in flour, egg, and breadcrumbs – in that order – on both sides.
- In a medium saucepan, add olive oil and butter and place on medium-high heat; once butter starts to melt, add chicken to pan.
- Cook chicken until golden brown on both sides and cooked through, about 3 to 4 minutes each side.
- Remove chicken from saucepan and place on a small sheet pan.
- Spoon about 3 tablespoons of spicy marinara on top of chicken and then top each with a provolone cheese slice; broil on top rack in oven until cheese is melted, about 2 to 3 minutes.
Burger
- Remove burgers from fridge and allow to come to come room temperature, about 20 minutes; season with salt and pepper on both sides.
- In a large cast iron pan, add vegetable oil and bring to medium-high heat; place burgers in pan and cook on one side until nicely seared and browned, about 4 minutes; flip burger, add provolone cheese, and cook another 4 minutes until cheese is melted and burger cooked to desired doneness.
- To toast buns, put butter in separate pan on medium-high heat; place buns sliced-side down for about 30 to 45 seconds until golden brown.
Assembly
- Spread pesto mayonnaise on both sides of toasted bun, place burger on bottom bun, top with chicken Parmesan, and finish with top bun.