Chianina burger with zucchini and stracchino sauce

Chianina burger with zucchini and stracchino sauce

Preparation time:

45 minutes

Tempo di cottura:
6 minuti


Ingredients for 8 burgers

  • 8 Chianina (or Scottona) Fiorani burgers of 200 g each
  • 320 g of stracchino cheese
  • 240 g of semi-seasoned caciocavallo
  • 160 g of zucchini
  • 80 g of rocket
  • 2 teaspoons of fresh marjoram leaves
  • 1 clove of garlic
  • 1 knob of butter
  • black pepper
  • extra virgin olive oil

to make burger buns

  • 300 g of type 00 flour for leavened products
  • 150 g of Manitoba type 0 flour
  • 180 ml of warm water
  • 50 g of fine granulated sugar (zephyr type)
  • 30 g of butter at room temperature
  • 25 g of brewer’s yeast
  • 2 eggs (one for the dough and one for the finish)
  • 1 teaspoon of fine salt
  • sesame seeds to taste




First, prepare the burger buns. Crumble the yeast in a small bowl. Add 5 g of sugar taken from the total and pour in the warm water. Stir and wait 3-4 minutes, which is the time it takes for the yeast to activate. In the bowl of a planetary mixer equipped with the hook, sift the flours, add the sugar, soft butter, an egg and finally the water with the yeast. Knead on medium-low speed for about 10 minutes or until the mixture is smooth and homogeneous. Form a ball, put it inside the bowl, cover with cling film, place it away from any currents and let it rise until doubled in volume (about 2 hours).


After this time, resume the dough and divide it into 8 parts of 100 g each to obtain sandwiches of the same size. Shape into balls and place them on a baking tray previously lined with baking paper, spacing them at least 4-5cm apart. Cover with a cotton cloth and let it rise for 1 hour.
When the leavening is complete, heat the oven in static mode to 170 °. In a small bowl, break the egg and stretch it with a spoonful of water. Beat with a fork and brush the surface of the sandwiches with this mixture. Sprinkle the sesame seeds and when the oven is hot, bake them for 18 minutes or until they are golden (the duration of cooking depends on the oven and you may also need a couple of minutes more). Remove your burger buns from the oven and immediately transfer them to a cake rack to cool completely.


Now move on to the preparation of the burgers. Wash half of the marjoram leaves and chop them with a knife. Add 30 g of extra virgin olive oil, the garlic clove cut in half and deprived of the central core and mix well. Wash the zucchini, trim the ends and with a potato peeler cut them lengthwise. Heat a non-stick pan and sear the courgette ribbons 1 minute per side. Put the courgettes on a plate and season with the marjoram oil. Keep aside.


Put the stracchino in a bowl, pour a little oil, add the remaining marjoram, season with pepper and work with a flat spatula until the mixture is smooth and well blended.
Heat a grill and when hot, cook the burgers for 6 minutes, turning them halfway through cooking.


Now take the burger buns and cut them horizontally in half. Brush the internal parts with melted butter and brown the two halves in a hot non-stick pan. Put the bases of the sandwiches on the serving plates, lay the rocket, the hamburgers, the courgettes and the flaked caciocavallo on top. Spread the top half of all the sandwiches internally with the stracchino sauce. Overlap, secure with a stick and serve immediately accompanying with fries.