Mozzarella en Carozza Burgers with Sundried Tomato Mustard and Peppery Arugula - Sutter Home Family Vineyards
Ingredients For the Sundried Tomato Mustard:1/4 cup Dijon mustard (Grey Poupon) 1/2 cup whole grain Dijon mustard (Grey Poupon) 1/4...
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Ingredients
- 1/4 cup Dijon mustard (Grey Poupon)
- 1/2 cup whole grain Dijon mustard (Grey Poupon)
- 1/4 cup prepared mayonnaise
- 1/4 cup best quality oil-packed sundried tomatoes, coarsely chopped
- 1/4 cup (about 1 oz.) freshly grated Parmigiano-Reggiano cheese
- 2 ounces pancetta, coarsely chopped
- 2 Tbps. anchovy paste
- 1 tsp. freshly ground black pepper
- 3/4 cup (packed into the measuring cup) finely chopped fresh arugula
- 1 1/4 lb. ground chuck (80% lean, 20% fat)
- 1 cup heavy cream
- 3 large pasteurized eggs
- 1 cup (about 4 oz.) freshly grated (fine) Parmigiano-Reggiano cheese
- 24 slices thinly sliced (about 1/4") brioche, challa (loaf must be square and at least 4 1/2" x 4 1/2" so the slices are all square and the same size) sliced white bread
- Avocado or grapeseed oil for oiling the grill
- sandwiches
- Sundried tomato mustard(prepared above)
- Avocado or grapeseed oil for oiling the burgers and grill
- 6 uncooked burgers/patties, from step #3, below
- 2 cups washed and dried fresh arugula
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