Second course

Ticino burger with sausage filling

4 h
4 People
Second course

Recipe created by Chef Piero Casartelli in the splendid setting of the Hotel Ristorante Concabella.

Prepared with:
For the brioche bread

  • 20 g grated orange peel
  • 150 g of 00 flour
  • 50 g of corn flour
  • 50 g of Manitoba flour
  • 20 g sugar
  • 5 g fine salt
  • 115 g melted butter
  • 2 fresh eggs
  • 19 g beer yeast
  • 15 g milk

For the Hamburger


To prepare this tasty dish, start by preparing the pan brioche. Start by dissolving the yeast in warm milk.  Then pour all the ingredients into the mixer and knead them until you get a homogeneous dough. Knead the mixture on the table for about 2 minutes, by beating it.

Transfer the mixture to a bowl. Cover the dough with cling film and leave it to rise for about 2/3 hours. Roll the dough into balls of 70 g each and leave to rise again for a further 2 hours.  After this time, spread egg yolk on the surface of the rolls and bake them at 170 degrees for about 15 minutes.

Now let’s move on to the preparation of our burgers. With the sausage filling, form 4 burgers of 100g each.  Cook them in a non-stick pan and let them turn pink on the inside.

Now all that’s left to do is to cut the Extra-Forte fruits into brunoise and stuff our buns with the burgers and mustard-fruits …. Enjoy your meal!