Culinary Arts

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 All-Access


[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.

His sheer enthusiasm is infectious. He has shown new methods and ingredients i had no idea about but will try and incorporate into my cooking

Massimo it's such a great teller. He speaks with emotions and most of all, he doesn't waste anything.

I am inspired by Massimo's passion and sheer love for sharing his knowledge and wisdom! I also thought the class was well presented with his kitchen "buddy" Taco helping Massimo and adding his own personal gestures ... really enjoy the whole experience!

Massimo Battura is such an inspiration! I appreciate his enthusiasm, creativity and drive to push the boundaries of what we can do with food. I feel so inspired to cook after watching this series. Thank you!


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.

Juliana M.

I cooked the beef (Sorra) containing a lots of connective tissue in the broth of everything and the parmesan crusts inside, for 4 hours at medium temperature, so as to dissolve the connective tissue and shred the meat. Served with balsamic vinegar mayo, salsa verde, fried zucchini and aubergine This is a wholemeal sandwich (bought it). The umami taste from the meat cooked with parmesan crust was delicate and delicious. I called this plate the "Last Sense". Thanks Massimo and Masterclass

Ramona W.

Wow! This Emilia Burger was the best tasting burger that we've ever eaten! I ground my own 24 month aged Ribeye and steamed down the Cotechino Sausage. The 2 sauces, Aged Balsamic Vinegar Mayonnaise and the Salsa Verde elevated the flavor of the burger to out of this world. Served on a toasted Brioche Bun, everything was so balanced. Taking a bite of this burger, it was so juicy and flavorful, melted in my mouth and the sauces added a creamy tang to the tastebuds. This is definitely a keeper burger recipe....

Shane P.

Regarding the Balsamic Vinegar Mayonnaise, you did add more Balsamic vinegar reduction after you tasted a sample. Question: based on what, did you think that it needed more. Was it the acidity & sweetness not enough? The reason wasn't explained, and if you kindly, state the reason. Thank you

Margaret E.

Looks amazing, and I'm enjoying all the questions from the Lesson Discussion.

Katarzyna F.

OMG! I can't wait to try it in the kitchen and then modify it my way when nailed your way! The only thing I missed here is to see the colour of the meat inside after it's cooked. That would be very helpful to know when it's done perfectly. And I love the idea of making those two different sauces! looks sooo beautiful and must taste amazingly! Thank you for this lesson and looking forward to learn more recipes from you :)

Maria R.

Following your excellent recomendations, I prepare a hamburguer mixed with mexican herbs. The meat has onion, garlic and epazote ( an Aztec name for a fragrant green delicious herb).The scientific name is Chenopodium ambrosiodes. As a sauce green tomate with serrano pepper . In the other cover avocado sauce with coriander, salt and lemon.Fantastic and delicious, Mexiburguer! Thank you Chef !

Brian O.

Loved making and enjoying this with friends and family. Need to make the salsa verde a bit smoother, balsamic mayo came out superb! Fantastic!

Shawn D.

So....I went to a sausage maker and asked for a high gelatin sausage. The guy looked at me befuddled. I knew they were all pork sausages, so I went with a few links of their garlic sausage. THIS DID NOT WORK. My liquid had only fat and didn't really set. Is there a "tell" for verifying gelatin content? Is there a store bought sausage that has high gelatin content? Also, does anyone have any suggestions for having the patties keep shape when you cook them? Mine naturally shrunk from their perfectly shaped disc and became more rounded. I nailed the salsa verde and balsamic mayo!