Cucina Burger Recipe

Heat a medium saucepan over medium heat and add 1 tablespoon olive oil. Add minced garlic and cook until fragrant, about 30 seconds.

Add the halved cherry tomatoes (or diced plum tomatoes) and stir. Cook, stirring occasionally, until the tomatoes begin to break down, about 8–10 minutes.

Stir in brown sugar, balsamic vinegar, red pepper flakes, salt, and black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens to a jam-like consistency, about 10–15 minutes. If it becomes too thick, add 1–2 tablespoons water.

Taste and adjust seasoning. Remove from heat and let cool slightly; jam will continue to thicken as it cools. Makes about 1 cup.

In a small bowl, combine mayonnaise, ketchup, Dijon mustard, chopped pickled relish, smoked paprika, lemon juice, salt, and black pepper.

Whisk until smooth and chill in the refrigerator for at least 15 minutes to let flavors meld. Keeps chilled for up to 5 days.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Wash and scrub potatoes (leave skin on). Cut potatoes into 1/4–1/2 inch fries. Pat dry thoroughly with a towel to remove surface moisture.

In a large bowl, toss cut potatoes with 1 tablespoon olive oil, chopped rosemary, garlic powder, kosher salt, and black pepper until evenly coated.

Spread fries in a single layer on the prepared baking sheet without overcrowding. Bake for 20 minutes, then flip fries and bake until golden and crisp, another 12–18 minutes depending on thickness.

When fries are done, remove from oven and taste for seasoning. Add a little extra salt if desired and keep warm until serving.

Divide the ground beef into two equal portions (for 2 burgers) and gently form into loose patties about 3/4 inch thick and slightly wider than the buns. Do not overwork the meat.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When the pan is hot and shimmering, place patties on the griddle.

Cook patties undisturbed for about 3–4 minutes until a brown crust forms. Flip and cook another 2–3 minutes for medium (adjust time for desired doneness).

After flipping, immediately place two slices of American cheese on each patty. Cover the pan for about 30–45 seconds to melt the cheese and finish cooking the patties to desired doneness.

In the last minute of cooking, toast the burger buns: spread butter on cut sides and place cut-side down on the griddle until golden, about 30–60 seconds.

Spread about 1 tablespoon of Cucina Secret Sauce on the bottom half of each toasted bun.

Place shredded or a small wedge of iceberg lettuce on the sauce (about 1/4 cup per burger).

Place the cheese-topped patty on the lettuce, then add 1–2 tablespoons of balsamic tomato jam on top of the cheese.

Top with thinly sliced red onion (about 2–3 rings or 1–2 tablespoons), optional pickle slices, and the top bun spread with a thin swipe of secret sauce if desired.

Serve immediately with rosemary fries on the side.