- 2 slices Italian or French bread
- 1 tablespoon unsalted butter
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 1/3 pound ground chuck
- 1/3 pound ground veal
- 1/3 pound ground pork
- 1 tablespoon unseasoned tomato paste
- 1/4 cup freshly grated Parmigiano-Reggiano
- Sea salt and freshly ground black pepper to taste
- 1 large egg, lightly beaten
- 4 deli-style onion rolls
Preheat the oven to 400°F. Toast the bread on both sides until completely dry and lightly browned, checking often to avoid burning. Cool and process in a blender or food processor to form fine breadcrumbs.
Meanwhile, heat the butter in a small saucepan over medium heat. Add the onion and garlic and sauté, stirring often, until fragrant and lightly browned.
Using your hands or a wooden spoon, mix together the breadcrumbs, ground meats, saut&eaecute;ed onion and garlic, tomato paste, and grated cheese in a large bowl, until the ingredients are evenly distributed. Season with salt and pepper. Add the beaten egg and mix well. Cover with plastic wrap and refrigerate for 1 hour.
Preheat a broiler or a charcoal or gas grill to medium-high heat. Form 4 patties of equal size and grill them, flipping once, until cooked through, about 5 minutes on each side.
Split the deli rolls in half and, 1 minute before the burgers are done, toast them on the grill. Serve on the toasted rolls.