Hot on the back of our ‘nduja fun over at The Black Hoof last week, I decided to revisit the blisteringly addictive jar of minced Terroni-brand pepperoncinis I had in the fridge.
Other than the ‘nduja and a random side I’d made a few months ago, it’s been languishing in condiment alley, hidden amongst so many other preserved delights.
In the summer (and really, anytime) the one thing I love to cook is burgers, and as the resident Queen of the grill around these parts, I probably cook them about once a week. I have lots of different versions I like to make, from cheese and jalapeño stuffed chipotle burgers, to tomato powder-infused green chile mozzaburgers, to plain and simple s&p only burgers; there are few occasions where I don’t approve of (or can’t find a way to improve) a burger recipe.
Recalling the cooling sensation of the olive oil and prawns counteracting the ‘nduja heat, I imagined that a lump of cheese would perform similarly. Luckily for us we had some fresh bocconcinis in the house from the paninis the Everyman and I had made for lunch. I envisioned a tablespoon-sized quenelle of the pepperoncini hidden beneath a luxurious melting of mozzarella; sweet, spicy, smoky and piquant. That was all the convincing I needed, so I set to work.
Keeping the seasoning simple, the burger itself was nothing more than organic grass-fed beef, a sprinkle of s&p and some cold water to keep the patties fluffy. Cooked to a tasty medium rare, during the last few minutes of grilling I topped the burgers with the spoon of pepperoncini and lumps of cheese while I toasted the buns and waited for the melt. Unfortunately the bocconcinis took too long to liquify, even though I’d sliced them thin, so the burger was a few shades past medium by the time I pulled them off, but miraculously still maintained their juiciness.
And the verdict? Either I didn’t put enough on or we’re becoming immune to the powers of the pepperoncini, because while it was enjoyable, I think I’d want it to be a tad spicier. I’m thinking about calling it the Death Burger. Perhaps next time I won’t coat it with quite so much cheese. You know, just for kicks. What do you think?
Until next time…
Tags: 'nduja, burgers, Cooking, Grant Van Gameren, New Projects, pepperoncini, Terroni, The Black Hoof
