To submit requests for assistance, or provide feedback regarding accessibility, please contact


Emilia Burger

Massimo Bottura

Lesson time 20:38 min

Massimo shows you his interpretation of a burger that features regional ingredients from Emilia-Romagna. He then challenges students to create their own regionally-inspired burgers.

Massimo Bottura
Teaches Modern Italian Cooking
Massimo Bottura teaches you his take on traditional Italian cooking—from risotto to tortellini—and shares techniques for reimagining your own recipes.
Get Started


[MUSIC PLAYING] MASSIMO BOTTURA: The burger is something that can be translated into any culture I'm going to show you my interpretation, and I want you to translate this recipe for yourself using ingredients that inspires you. - Hey, guys. What we are going to make for you today? We're going to make a burger. A burger. A burger! A burger! Can you believe an Italian chef, he's is trying to open your mind, making a burger through a different vision? So I was challenged by Shake Shack. And he said to me, do you want to come in New York, make a limited edition burger, but make your own burger? So I said, come on. What I'm going to do? And then, out of the blue, I start thinking about the critical point of a burger. 90% of the time, the meat is overcooked and dry. So that's a very, very important point of reflection. My question was, how can I improve the flavor of the meat, that most of the time is kind of mild, and give to the meat a juicy approach? So I said to myself, maybe we should bring the burger to Modena dinner and evolve the burger in Emilia-Romagna. To evolve the burger in Emilia-Romagna, you need to mix the burger with some-- how can I say, juiciness? Because it's really what the burger needs. There's no better juiciness than the cotechino. It is a ground meat, seasoned with a little bit of pepper, ground pepper, and cured inside some skin and suet to close it as a sausage. But the meat is very gelatin. It kind of needs a very long cooking. So my idea is to rescue that gelatin that comes from the steaming process of cooking a cotechino. [MUSIC PLAYING] MASSIMO BOTTURA: To steam the, sausage use a steamer pot. First, you pour in Lambrusco or a light, acidic wine from your region. You use this instead of water. It gives all the flavor of terroir, where you are. Then you add the sausage, either cotechino, or ask your butcher for a sausage with high gelatin content. You're going to steam the sausage at a medium heat for approximately one hour. When it's finished, you will notice that the wine left at the bottom of the steamer will be cloudy with gelatin and fat. Pour this substance into a narrow, transparent container and place in the fridge for a few hours. You will notice that the fat, gelatin, and liquid will separate from each other. With a spoon, carefully scoop off the fat and discard it. Then you scoop out the gelatin, which is what you're going to keep. The result is pure umami, pure flavor. Then you're going to mix the gelatin part with the most amazing meat. And you guys on the other side of the world-- you have amazing meat. So you ground the perfect, beautiful dry aged beef, grass fed. And what are we going to do? We're going to start making the patty. Then we're going to mix with the gelatin. So the gelatin is going to get into the meat. It is going to season the meat. And when you cook it, you cook the burger, it's melting inside, and the meat is so juicy that it's amazing. An...

Reimagine your cooking

Massimo Bottura, chef of the three-Michelin-star Osteria Francescana, treats his world-renowned restaurant as a laboratory of ideas. In his MasterClass, he shares how he transforms classic, regional Italian recipes into exciting modern dishes. You’ll learn how to make rich, flavorful tagliatelle al ragù, pumpkin risotto, and a MasterClass-exclusive Emilia Burger recipe. Develop your palate and embark on a culinary adventure.


Students give MasterClass an average rating of 4.7 out of 5 stars.

I liked the class very much and there were many great tips, but I thought the lessons were a bit lengthy at times and so I lost my focus

I loved it. The passion, the energy and the appreciation of and for beauty and simplicity make Massimo an absolutely delightful teacher. Thank you!

Fantastic! Besides the wonderful recipes and techniques, Massimo deserves great applause for his emotional insights and sheer enthusiasm.

I will make EVERYTHING from this class. I really enjoyed watching Chef cook and seeing his passion for food!


A fellow student

The doses in the workbook seem completely wrong compared to what Massimo does. BURGER: 30g of jelly per 1kg of ground beef -> in the video Massimo puts a lot more of it having less meat. MAYONNAISE: 500 ml (half a liter!) of oil per egg -> in the video Massimo uses an egg and a only few drops of oil

Steven B.

Q: I rather not use the 1 cotechino sausage as I don't eat pork, is there a substitute that will still allow me to obtain the gelatin?

lisetta M.

Bellissimo!!! Mi ha fatto molto piacere rivedere gesti antichi che mi ricordano la mia infanzia!

Rosalinda R.

he is very right the perfect recipe depends on your palate, I have made my own recipe based on basic recipe on net.

Daniel A.

Amazing burger!! Instead of Parmigiano Reggiano we used a local matured cheese called "queso paipa", sooo goood!

Debbie M.

I love this class! In addition to how wonderful the dishes are ..... it is so much fun to watch Massimo Bottura! You can't help being drawn in by his enthusiasm for cooking!

A fellow student

I'm a Chinese Canadian kid who enjoys cooking, I made my version of this with a five-spice pork burger with fried bao buns and topped with a birds-eye chilli port sauce and some scallions

A fellow student

When I download the workbook, it translates to a PDF that my computer can not read...

michael T.

I defy you to not have a smile on your face when witnessing the joy with which Massimo cooks...

Shane P.

To my understanding, Mayonnaise involves egg yolk only, no egg white. Here, Chef Bottura made the mayonnaise by starting with a whole egg. Wouldn't the egg white change the concept of mayonnaise, and may end up with a loose, not a creamy mayonnaise, or Balsamic Mayonnaise as in this case. Please explain, and I do thank you.