For the sauce- 1 small yellow onion, grated into a bowl to catch juices
1/2 teaspoon fennel seed, 1/2 t. crushed red pepper
1/2 t. sugar, 2 cloves garlic, grated or chopped
1 can San Marzano tomatoes, (28-32 oz.)
1 t. oregano, A few basil leaves, torn
For the burgers- 4 slices good quality white or Italian bread, crusts removed
1-1/2 c. whole milk, for soaking bread
3/4 lb. ground beef chuck
3/4 lb. ground pork
1 t. fennel seed, 1 t. ground sage, 1 t. granulated onion
1/4 t. ground cloves
1 t. ground red pepper flakes
Salt and pepper
3 cloves garlic, minced
1/4 c. flat-leaf parsley, 2 large eggs, beaten, 1/4 c. parmesan
1/4 c. grated romano, 2 T. EVOO, 1 lb. ball fresh mozzarella
6 Italian rolls with sesame seeds, split and lightly toasted
Torn basil, for garnish
Instructions
Pre-heat the oven to 325°F.
Combine the sauce ingredients in a food processor and puree to smooth. Place in a saucepot and gently simmer over low heat for 30 minutes to thicken and combine the flavors.
Soak the bread in the milk.
Place the meats in a bowl and add the seasonings, garlic, parsley, eggs, cheeses and EVOO, two turns of the bowl. Squeeze the excess liquid from the bread and crumble as you add it to meat. Combine the meatball mixture and form six patties. Arrange on a baking sheet and roast for 20-25 minutes to cook through.
Switch on the broiler when you remove the burgers from the oven. Place a rack at the center of the oven.
Arrange the toasted bun bottoms on a baking sheet. Turn the burgers in the sauce and set them on the bun bottoms. Top with the sliced mozzarella or provolone and melt to bubbly under the broiler. Top with torn basil and any remaining sauce and set the bun tops in place.
Originally Submitted
9/16/2012
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