Piedmontese Burger
- 16 ounces Piedmontese ground beef
- ¼ teaspoon extra-virgin olive oil
- Salt and pepper
Gently combine ground beef with salt, pepper, and olive oil before forming 2 burgers, then grill to desired doneness. Cook for less time and lower temperature than what you would with traditional beef, because of the lower fat content and more flavor. We keep the rest of this burger simple compared to others because this beef is just so tasty.
Toppings
- American cheese
- Aioli (or try a truffle mayonnaise)
- Gem lettuce
- Tomato slices
- Slices of raw red onion (Or saute some white onions)
- Kosher dill pickle slices
- Pretzel buns, toasted
This is inspired by the "Absinthe Burger" served at French Bistro in San Francisco.
A few quick facts about Piedmontese Beef
Compare 3 grams of fat for a serving of Piedmontese Top Sirloin to 10 grams of fat for USDA Prime.
USDA research shows a 3.5 ounce Piedmontese steak has 36 grams of cholesterol, versus 68 grams of cholesterol for a regular steak.
So while you'll spend more with a lower-cholesterol, higher omega-3 fat, lean protein profile, some feel you get more beef for your buck.
You can read our entire essay about the uniqueness of this special breed of cattle, Piedmontese beef, AKA the Next Wagyu.
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