Roman Holiday Burgers - Sutter Home Family Vineyards
IngredientsArtichoke Tapenade:1 cup artichoke hearts, chopped1/4 cup pitted Calamata olives, chopped1 1/2 teaspoons capers, drained and chopped1 anchovy fillet, drained,...
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Cooking tools:
- Grill
- Grill rack
- Food processor
- Mixing bowl
- Fireproof non-stick skillet
- Paper towel
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Pastry brush
- Serving platter
- Plate
- Tongs
Ingredients
- 1 cup artichoke hearts, chopped
- 1/4 cup pitted Calamata olives, chopped
- 1 1/2 teaspoons capers, drained and chopped
- 1 anchovy fillet, drained, rinsed and patted dry
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 2 tablespoons fresh Italian parsley leaves, chopped
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 6 slices pancetta
- 2 tablespoons extra-virgin olive oil
- 2 bulbs fennel, fronds removed, finely chopped and set aside
- 1/2 pound sweet Italian sausage, roughly chopped
- 1 1/2 pounds ground chuck
- 2 teaspoons lemon juice
- 2 tablespoons fresh basil leaves, finely chopped
- 2 teaspoons kosher salt
- Vegetable oil, for brushing on the grill rack
- 6 (3 by 4 inch) pieces ciabatta bread, halved lengthwise
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