Super Tuscan Burgers And Potato Salad With Capers And Celery Recipe

More from this source
Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1/2 cup dry Italian red wine, divided

2 tablespoons red wine vinegar

8 ounces Pecorino Romano, shaved with a vegetable peeler

1/4 medium yellow skinned onion, finely chopped

1 lemon, zested and juiced

1/2 medium red onion, finely chopped

4 cloves garlic, chopped

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

3/4 pound ground veal

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

3/4 pound ground pork

3 tablespoons extra-virgin olive oil, plus 5 to 6 tablespoons, divided

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

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

Coarse black pepper

Coarse salt

4 crusty rolls, split

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

3 tablespoons capers

You might also like

Turkey Mini-Burgers With Warm Potato Salad
Every Day with Rachael Ray
Tuscan Vegetable Potato Salad
Kraft Foods
Tuscan Potato Salad
Kraft Foods
Super-Simple Picnic Potato Salad
Betty Crocker
Potato Salad With Green Goddess Dressing
The Year In Food
Sweet Corn And Roasted Red Pepper Potato Salad
The Year In Food
Smashed Potato Salad
Veggie Num Num
Grilled Potato Salad Recipe
101 Cookbooks
Tzatziki Potato Salad
smitten kitchen
Warm Bacon Potato Salad
Steamy Kitchen