An Italian take on an American classic, Mercatto’s Short Rib & Brisket Burger is the ultimate summer BBQ staple. Featuring two housemade short rib and brisket burger patties topped with smoked scamorza, sweet & spicy bomba, and oregano crema, each bite is the perfect balance of savoury, smokey spice. Fire up your grill for the full summer experience. This new addition to Mercatto’s summer menu is this season’s must-try dish that you will find yourself craving again and again.

• 2 pcs Burger Buns
• 2 pcs Short Rib & Brisket Patties, frozen
• 60 grams Smoked Scamorza
• 2 tbsp Sweet & Spicy Bomba
• 2 tbsp Oregano Crema

Allergens: Diary, Beef, Gluten

Make sure you have a Bread Knife, a Baking Sheet, a Grill or Cast Iron Skillet, a Spatula, and two Serving Plates. It’s also ideal to have a few staples on hand like Olive Oil, Kosher Salt & Pepper. Now, let’s get cooking!

Remove the Short Rib & Brisket Patties from the fridge and allow to thaw completely prior to cooking. If Burger Patties are already thawed, allow the Burgers to come to room temperature for 10-20 minutes prior to cooking. This process of tempering the Burgers will ensure even cooking throughout.

Season the Burger Patties generously with Kosher salt and pepper. Note: The burgers contain no seasoning or fillings.

Preheat grill to medium high heat; or, heat a cast iron skillet or non-stick pan over medium heat and add 1 tablespoon of Olive oil.

Sear the Patties on each side for 5-6 minutes to ensure a perfect medium, or until cooked through, depending on your preference.

Chef’s Tip: If you are using a meat thermometer, the internal temperature of a medium done burger is approximately 140°F to 145°F and should be slightly pink throughout. For a well done burger, the thermometer should register between 150°F to 155°F at the thickest part of the burger.

Remove Patties from the grill or cast iron and place onto a separate plate. Smear approximately 1 tablespoon of Oregano Crema on each Patty and let rest for 2 minutes.

In the meantime, cut the Burger Buns in half and toast on the grill or in your toaster oven.

To build your burgers, place the bottom Bun on a serving plate, layer a quarter of the Smoked Scamorza Cheese, dividing evenly between the two burgers.

Next, carefully place each Patty on top of the bottom Bun. Top with the remaining Scamorza Cheese, and spoon the Bomba evenly between the two burgers. Finish with the top bun. Now take your guindilla peppers and two skewers. Skewer two guindilla peppers on each and place vertically into the centre of the burger. Enjoy immediately.