Finocchiona & Fontina Burger with Caramelized Onion
A mellow, savory burger — fennel-forward Finocchiona, nutty melted fontina, and sweet caramelized onions over a juicy patty with a swipe of garlic aioli.
Not every great burger needs heat. Our Finocchiona salami is fennel-forward and aromatic, and crisped on a patty it brings a savory, slightly sweet depth that plays beautifully with caramelized onions.
Nutty fontina melts into everything, a garlic aioli keeps it rich, and a little arugula cuts through. It's a quieter, more grown-up cheeseburger — like an Italian deli sandwich that decided to become a burger.
Make the onions ahead and the whole thing comes together fast.
Ingredients
For the Burgers
1 lb ground beef (80/20)
3 oz Finocchiona salami, thinly sliced
4 slices fontina
kosher salt and black pepper
2 to 4 burger buns, toasted
For the Caramelized Onions
2 yellow onions, thinly sliced
1 tablespoon butter
pinch of salt
For the Garlic Aioli
1/3 cup mayonnaise
1 clove garlic, grated
arugula, for serving
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Instructions
Melt the butter in a skillet over medium-low. Add the sliced onions and a pinch of salt and cook, stirring occasionally, 15 to 20 minutes until deep golden and jammy. Set aside.
Stir together the mayonnaise and grated garlic for the aioli. Set aside.
Form the beef into 2 to 4 patties and season with salt and pepper. Cook in a hot skillet or on the grill, 3 to 4 minutes per side.
In the last minute, crisp the Finocchiona slices in the pan, then lay them on the patties and top with fontina. Cover briefly to melt.
Toast the buns and spread with the garlic aioli.
Top the patties with the caramelized onions and a little arugula. Close and serve immediately.
Chef Notes
Caramelize the onions low and slow — 15 to 20 minutes — until they're jammy and sweet. They're the backbone of this burger, so don't rush them. Do them ahead if you can.
Fontina melts into a gorgeous, gooey blanket; lay it over the crisped Finocchiona and cover the pan for a few seconds to pull it all together.
Substitutions & Tips
Orange Fennel or Saucisson Sec salami both work well in place of Finocchiona. Provolone, mozzarella, or Gruyère can stand in for fontina.
Love Finocchiona? Try our Whipped Ricotta Crostini or Antipasto Pasta Salad.
Serving & Storage
Serve immediately, while the fontina is melted and the onions are warm.
The caramelized onions keep for up to 5 days in the fridge and freeze well, so a double batch is never a bad idea. The aioli keeps for up to 5 days too.
Published
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