Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Bring a medium pot of water to a boil while you peel and dice the potatoes. Add the potatoes to the boiling water and salt the water liberally. Boil the potatoes until tender, 12 to 15 minutes.
Step 2
While the potatoes cook, prepare the burgers. Combine the pork and veal in a bowl with 1/4 cup of the red wine (eyeball it); the yellow onions, sage, and garlic; and salt and pepper to taste. Form 4 large patties.
Step 3
Preheat a large nonstick skillet over medium-high heat. Add a tablespoon of the EVOO, once around the pan, and set the burgers into the skillet, leaving a space in the center of the pan to pile in the mushrooms. Add the sliced mushrooms to the skillet with the burgers. Flip the burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. (The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting.) Cook the burgers for 5 minutes on the second side, then remove them from the pan and place them onto bottom halves of the rolls and arrange on a serving plate. Place the sliced cheese on the burgers, then spoon the hot mushrooms over the cheese. Cover the plate loosely with foil to slightly melt the cheese. Add the remaining 1/4 cup of wine to the skillet and loosen the pan drippings. Dip the top halves of the rolls into the pan drippings to soak them up. Pile arugula on each burger, then set the top halves in place.
Step 4
When the potatoes are cooked, drain them and return them to the warm pot to dry them out. Take the pot over to your cutting board and add the capers, celery, red onions, lemon zest and juice, red wine vinegar, and 3 or 4 tablespoons of the EVOO to the pot. Toss to combine the salad, then season the salad with salt and pepper. Transfer the salad to a serving dish. The potato salad can be served warm or cold.
