Reboletti's Burger
1 pound ground sirloin
1 pound ground chuck
1 egg
1 cup unseasoned bread crumbs
1 cup grated parmesan cheese
1½
tablespoons garlic powder, or to taste
Salt and pepper, to taste
Add all ingredients to a large bowl. With your hands, dig in and mix until fully incorporated.
Portion meat into 6 to 8 patties, about 5-inches round and 1/2-inch thick.
Grill or broil to desired doneness.
Serves six to eight.
Editor's note: Top with artichoke bruschetta spread (available in Italian markets) and/or giardiniera.
Tom Reboletti, Restaurant Radio Chicago
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