Piedmontese burgers
- Lactose Free
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
PRESENTATION
Piedmontese beef burgers are, honestly, something special. Really really special. If you’re into a tender and juicy bite, this will stand out from the usual stuff. In Piemonte, they use Fassona beef—a local breed that gives every patty its moist texture and deep flavor. And the cheese? Not your typical slice. They use toma, creamy enough to melt just right over the meat. Plus, it adds this awesome layer of richness.
But, you know, what really sets these burgers apart is the salsa verde—spread right on the bun. Packed with herbs and a tangy kick, it’s totally different from your basic ketchup and mustard. Seriously good. Everything just comes together in a way that feels super special, yet casual enough for a weekend hangout.
This isn't just any sandwich, to be honest. It is the kind of meal Northern Italy serves up to turn an ordinary day into a celebration. Made with grass-fed Piedmontese beef, so the meat’s fresh—ground right before cooking to keep all that moist, rich flavor locked in. And thing is, these premium beef burgers are lean but never dry. People talk about them as healthy but so so tasty. The toma cheese melts perfectly into the patty, making it extra gooey, while the salsa verde keeps it light and bright.
Some places in Piemonte even switch out the cheese or toss in grilled onions for a twist. But honestly, the basics—Fassona beef, toma, and green sauce—make the Piedmontese hamburger recipe stand out. You could be grilling in your backyard, and it’s easy to see why these burgers are favorites for anyone wanting a break from the usual. A taste of real Italian tradition, you know?
It’s the sort of food that makes you want to gather with friends and just dig in—no fancy restaurant needed. Whether it’s a sunny afternoon or a cozy evening, these burgers? Perfect for any occasion. For sure.
You might also like:
INGREDIENTS
- Ingredients for 4 burgers of 6 oz each
- Hamburger muffins 4
- Beef 1.1 lbs (520 g) - ground
- Toma piemontese 4.2 oz (120 g)
- Extra virgin olive oil 1 filo
- Fine salt to taste
- Black pepper to taste
- for the potatoes
- Potatoes 0.5 lb (200 g)
- Rosemary 4 sprigs
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- for the green sauce
- Eggs 1
- Anchovies in oil 1 fillet
- Garlic 1 clove
- Extra virgin olive oil 2 ¾ tbsp (35 g)
- Parsley 12 tbsp (30 g)
- Stale bread 0.7 cup (40 g) - only the crumb
- Salted capers 1 tsp
- White wine vinegar 2 tsp (10 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Piedmontese burgers
To prepare the Piedmontese burgers, start with the meat. Pour the meat into a bowl and garnish with a dash of oil 1. Mix well and shape into the classic patty form, which should weigh about 6 oz; repeat this for all, placing them on a plate 2. Cover with plastic wrap and let them firm up in the fridge for about half an hour 3.
Meanwhile, prepare the potatoes: wash them thoroughly and then dry them. With a mandoline, slice them thinly, about 1/16-1/8 inch (alternatively, you can use a knife, the important thing is to get really thin slices) 4. Then plunge the slices into fresh water and leave them for about half an hour; this way, they will lose their starch; keep them aside at room temperature 5. In the meantime, prepare the green sauce. Start with the Hard Boiled Eggs, immerse them in cold water, turn on the stove, and from the moment it boils, count 9 minutes.
When the eggs are hard-boiled, drain them and rinse briefly under cold water to peel them without burning yourself 7, finally cut them in half to retrieve only the hard yolks, which you will sieve through a fine-mesh strainer with the help of a spoon: this way you will get a dense paste 8. Pour the stale bread crumbs, cut into pieces, into a container, add the wine vinegar and let them soften for about ten minutes 9.
Meanwhile, finely chop with a knife the desalted capers, anchovy fillets, and peeled garlic clove with the core removed, so you get a rich and aromatic paste; finally, chop the parsley as well 10. At this point, everything is ready. In the bowl with the yolks, add the aromatic paste, squeezed crumbs 11, and parsley, and mix everything. Finally, add the oil and mix again. Your green sauce is ready; keep it aside 12.
Take the potatoes, drain them, and then pat them dry well 13. Pour them into a bowl and season with oil, salt, and pepper 14, and finally arrange them on a slightly oiled baking sheet, and place 2 rosemary sprigs on top. Bake in a preheated ventilated oven at 340°F for 20 minutes 15.
When cooked, set them aside 16. Meanwhile, slice the Piedmontese toma cheese into 4 thin slices 17 and remove the outer part 18.
In a pan, heat a little oil, in the meantime, take the burgers and remove the plastic wrap, season with salt and pepper on both sides. Cook them over medium-high heat for 4 minutes 19, then turn them and add a dash of water to the bottom of the pan 20, then place the toma cheese on the patties 21
and cover with a lid, this way the moisture that forms will cook the meat, leaving it tender and juicy 22, and continue to cook for another 4 minutes 23. Finally, move on to composing the burger. Take the bun and divide it into two parts. On the base, spread a bit of green sauce 24.
Then place the burger and spread a little more green sauce 25, then some potatoes 26, and finally close with the other half of the bun. Repeat until you finish the ingredients and here are your Piedmontese burgers ready: enjoy your meal!