Northern Italian trattoria burger Recipe | Food Network UK

Ingredients

• For the Italian herb butter
• 2 tbsp chopped fresh Italian parsley leaves
• 2 tbsp chopped fresh basil leaves
• 1/8 tsp fresh thyme leaves
• 2 tbsp chopped shallot
• 1 clove garlic, chopped
• 1 1/2 tbsp fresh lemon juice
• 1/2 tbsp Dijon mustard
• 165g good quality unsalted butter, room temperature
• For the frico and crispy speck
• 70g grated aged Montasio or Asiago cheese
• 1 tbsp olive oil
• 110g speck (smoked prosciutto), thinly sliced and finely chopped
• For the burgers
• 110g dry, hot capicola (coppa), thinly sliced and chopped
• Pinch fresh rosemary leaves, finely chopped
• 560g minced steak
• 1 tsp salt
• 1/8 tsp freshly ground black pepper
• 175g shredded fontina cheese
• 4 potato buns, split
• 4 tsp toasted pine nuts
• 100g wild rocket (or baby rocket)