{"id":8345,"date":"2020-05-16T17:24:05","date_gmt":"2020-05-16T15:24:05","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/mortadella-bologna-burger-with-red-cabbage-and-cheese\/"},"modified":"2024-08-02T18:40:11","modified_gmt":"2024-08-02T16:40:11","slug":"mortadella-burger-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/mortadella-burger-recipe\/","title":{"rendered":"Mortadella Burger recipe. 100% Bologna taste"},"content":{"rendered":"

Mortadella burger: 100% Bolognese flavor and 100% original recipe by Tortellini&CO.<\/p>\n

Flavorful but not too much. Soft and tasty.
\nThe mortadella burger smells of lemon and nutmeg.
\nBest of all, it is made with lots of PGI mortadella, one of the iconic products of Bologna, my city, but everyone in the world likes it, right?<\/p>\n

My recipe<\/h4>\n

Years ago, in 2015, I was inspired by my passion for hamburgers and mortadella to create a burger that spoke Bolognese. So, I started testing to find the right balance.<\/p>\n

Burger after burger, trial after trial, I kept adding mortadella to the overall amount of mince until I found a satisfactory percentage.<\/p>\n

To the ground mortadella (you can mince it in the home blender), I added minced pork loin, the first time, and then veal (both work fine for me). I also try Italian sausage, but for me, it is not. It makes everything too fatty and covers the other flavors.<\/p>\n

Yes, because mortadella is not a flavor added to the mince in this burger. On the contrary, it is a generous amount, and this particular one makes the mortadella burger unique and special.<\/p>\n

When developing the recipe, I even argued with my butcher. He almost rebelled, at least he tried to, when I exceeded 2 ounces of Bologna on 500g of mince. At three ounces, he said no or, better, at least, he tried.
\nHe said it wouldn’t work, was unbalanced, and wasn’t right.<\/p>\n

But I love being wrong too much to listen to those who try to warn me.
\nOf course, I almost always walk feet-first into a puddle oozing tragedy. This time, no, I was right.<\/h5>\n

Recently, I took the recipe back into my hands and added some details. For example, the scent of lemon zest, that goes great with mortadella, a pinch of nutmeg, and more ricotta cheese. Finally, while cooking, I used lemon juice, no oil, and no wine to blend (you find everything in the procedure).<\/p>\n

Mortadella burger<\/h4>\n

The burger that speaks Bolognese, the one with good mortadella, is a real heart stealer.
\nI like to serve it between two slices of good bread, but you can also cook it on the grill or serve it as a Swiss-style steak and accompany it with a side dish.<\/p>\n

Of course, a good burger must come with sauces, cheese, and vegetables.
\nI have used mayonnaise and plum ketchup. This is another original recipe I developed, and it’s in the blog archive<\/a><\/strong>.
\nI can tell you it’s the bomb!<\/p>\n

The cheese must be the kind that melts; a good thinly sliced cheese will do.<\/p>\n

Finally, choose lettuce, onion, tomato, or finely chopped red cabbage for vegetables.<\/p>\n

Buona cucina, Monica<\/p>\n

Suggested<\/h5>\n