Super Tuscan Burgers And Potato Salad With Capers And Celery

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 pounds small waxy potatoes, quartered or halved, depending on size

Coarse salt

3/4 pound ground pork

3/4 pound ground veal

3 tablespoons extra virgin olive oil (EVOO), plus 5-6 tablespoons, divided

1/2 cup dry Italian red wine, divided

1/4 medium yellow skinned onion, finely chopped

3 tablespoons, 5 or 6 sprigs, chopped fresh sage leaves

4 cloves garlic, chopped

Coarse black pepper

1/2 pound cremini (baby portobello) mushrooms, sliced

4 crusty rolls, split

8 ounces Pecorino Romano, shaved with a vegetable peeler

1 cup arugula leaves, 1/2 bunch, trimmed of stems

3 tablespoons capers

1 celery heart and greens, from the center of stalk, chopped

1/2 medium red onion, finely chopped

1 lemon, zested and juiced

2 tablespoons red wine vinegar

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