Food, Home & Lifestyle
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.
Students give MasterClass an average rating of 4.7 out of 5 stars
Topics include: Making the Balsamic Vinegar Mayonnaise • Making the Salsa Verde • Plating the Burger on a Brioche Bun
[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...
About the Instructor
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.
Featured Masterclass Instructor
Massimo Bottura teaches you his take on traditional Italian cooking—from risotto to tortellini—and shares techniques for reimagining your own recipes.Explore the Class