Italian Burger with Ravioli Salad

This meal was quite a special treat mid week for us... better than you could get in a restaurant if I'd say so myself. A juicy burger with lots of yummy toppings, Italian Style. And a freshly made ravioli pasta salad = sign me up! I adapted the 2 recipes below from Food Network and they complimented each other well. We cooked this meal together tonight because there were a few extra steps to put it together. He handled the meat!!! We used our trusty cast iron skillet to get the perfect sear on each side of the burger. The grated onion in the burger helps keep the meat moist and the hint of liquid smoke sent it over the edge or wait maybe it was the fried salami. Yes I said fried salami, I've never had it and it was fantastically delicious!

We actually high-fived after eating the burgers because they were that good. So I would suggest that you try this recipe - it's an A++++! Here's how we made it...


Italian Burgers for Two

ingredients

• 1/2 tbsp olive oil
• 1/2 lb ground chuck
• 1 tbsp grated white onion
• 1 clove garlic, grated
• dash of liquid smoke
• salt & pepper
• 8 oz cremini mushrooms, quartered
• 4 slices salami
• 2 tbsp ricotta cheese
• handful of arugula
• 1 tsp balsamic vinegar
• 2 burger buns, toasted

directions

1. Heat up oil in cast iron skillet over medium heat and add the mushrooms. Cook for 5-7 minutes until golden brown on edges. Season with salt & pepper and pour in small bowl, set aside.

2. Meanwhile, mix the beef, onion, garlic, liquid smoke, salt and pepper in a bowl until just combined. Form two patties and make a thumbprint in the center. This will help keep the burger flat while it's cooking as the meat tends to plump up.

3. When the shrooms are done, Add the salami to the hot skillet and cook until crispy on both sides. Drain on paper towel lined plate, set aside.

4. Turn the heat up to medium-high under the same skillet and add the burgers. Cook 2 minutes on the first side, then additional 2 minutes on second side for medium. Remove and let rest for 5 minutes as they will continue to cook off the heat.

5. Toss the arugula with the balsamic vinegar and set aside.

6. Smear some ricotta on the bottom bun, top with burger, salami, shrooms and arugula. Then top her off with the bun and she's ready to eat.

If you can find fresh ricotta that would be best, but I can never find it at the regular grocery stores near us so I always buy regular ricotta. I let it drain in a mesh strainer over a bowl for at least 30 minutes before I used it. By doing this it isn't as watered down and you end up with a creamy consistency. Cold Ricotta is very difficult to spread so let it come to room temperature as well.

Ravioli Salad (serves 6)

ingredients
• 24 oz frozen mini cheese filled ravioli
• 1/2 red onion, thinly sliced
• 1 tbsp extra virgin olive oil (EVOO)
• 1 garlic clove, grated
• zest & juice of 1/2 lemon
• kosher salt & freshly ground pepper
• 1/2 pint grape tomatoes, halved
• 1/2 cup kalamata olives, halved
• 1 1/2 tbsp fresh parsley, chopped

directions

1. Soak the red onion in ice water for 20 minutes, drain and pat dry. Place in a large bowl that has a lid for storage.

2. Cook the ravioli according to the package directions. Drain and rinse with cold water and add to the bowl along with the tomatoes, olives and parsley.

3. Whisk together the olive oil, lemon zest, juice, garlic, 1/2 tsp each of salt and pepper in bowl then pour over salad in large bowl. Using a rubber spatula gently mix all the ingredients until they are combined. Taste and season with more salt and pepper if needed.

I think I have a love affair with anything pasta, I mean I LOVE PASTA! This salad was a really cool way of integrating cheese and pasta into a "pasta salad". I think I will whip this up next time we have a game night or a cookout... it complimented the burger very well. And personally I could just eat the salad alone but that's just me. And... we have plenty leftover for lunch for the rest of the week.

Eating good food just makes me happy, plain and simple.

Enjoy!