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Mascarpone Burgers with Wilted Radicchio and Pear

By Russell Selander

Published on June 2, 2020

Time

35 minutes

Yield

Serves 4

Mascarpone Burgers with Wilted Radicchio and Pear

Ingredients

1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef¾ teaspoon table salt, divided½ teaspoon pepper, divided1 teaspoon vegetable oil, plus extra as needed1 small head radicchio, halved and sliced into ¼‑inch-thick ribbons (2½ cups)1 teaspoon minced fresh thyme or ¼ teaspoon dried1 tablespoon Dijon mustard 2 teaspoons honey 1 ripe but firm pear, halved, cored, and cut into 2‑inch-long matchsticks4 ounces mascarpone cheese (½ cup)4 hamburger bun, toasted if desired

Before You Begin

We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

  1. Adjust oven rack to middle position and heat oven to 300 degrees. Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
  2. Season patties with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest while -making topping.
  3. Pour off all but 2 teaspoons fat from skillet. (If necessary, add extra oil as needed to equal 2 teaspoons.) Add radicchio, thyme, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook over medium-high heat, stirring occasionally, until radicchio is slightly wilted, about 2 minutes. Off heat, stir in mustard and honey, then add pear and gently toss to combine.
  4. Spread mascarpone on bun tops. Serve burgers on buns, topped with radicchio-pear mixture
Mascarpone Burgers with Wilted Radicchio and Pear
Photography by Daniel J. van Ackere. Styling by Kendra Smith.

Mascarpone Burgers with Wilted Radicchio and Pear

Headshot of Russell Selander
By Russell Selander
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Time

35 minutes

Yield

Serves 4

Ingredients

1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
1 teaspoon vegetable oil, plus extra as needed
1 small head radicchio, halved and sliced into ¼‑inch-thick ribbons (2½ cups)
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 tablespoon Dijon mustard
2 teaspoons honey
1 ripe but firm pear, halved, cored, and cut into 2‑inch-long matchsticks
4 ounces mascarpone cheese (½ cup)
4 hamburger bun, toasted if desired

Ingredients

1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
1 teaspoon vegetable oil, plus extra as needed
1 small head radicchio, halved and sliced into ¼‑inch-thick ribbons (2½ cups)
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 tablespoon Dijon mustard
2 teaspoons honey
1 ripe but firm pear, halved, cored, and cut into 2‑inch-long matchsticks
4 ounces mascarpone cheese (½ cup)
4 hamburger bun, toasted if desired

Ingredients

1 Grind-Your-Own Ultimate Beef Burger Blend recipe (see note) or 1¾ pounds 85 percent lean ground beef
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
1 teaspoon vegetable oil, plus extra as needed
1 small head radicchio, halved and sliced into ¼‑inch-thick ribbons (2½ cups)
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 tablespoon Dijon mustard
2 teaspoons honey
1 ripe but firm pear, halved, cored, and cut into 2‑inch-long matchsticks
4 ounces mascarpone cheese (½ cup)
4 hamburger bun, toasted if desired

Why This Recipe Works

For the burgers, we found using one of our grind-at-home blends was optimal; the big beefy flavor of a homemade blend was well-suited to the bold flavors of our toppings. Briefly sautéing the radicchio tamed its bitterness, while a spoonful of Dijon mustard emphasized its spiciness. A pear, cut into thin matchsticks, provided a sweet, crunchy counterpoint. Finally, we thought a creamy element would be a welcome accompaniment. We first tried ricotta but it proved too grainy, while tangy goat cheese clashed with the Dijon. We found mascarpone to be the perfect addition as it lent a silky creaminess to round out this unexpected and delicious burger.

Before You Begin

We prefer to use either our Grind-Your-Own Sirloin Burger Blend or our Grind-Your-Own Ultimate Burger Blend here; however, you can substitute 1¾ pounds of 85 percent ground beef if desired. If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.

Instructions

  1. Adjust oven rack to middle position and heat oven to 300 degrees. Divide burger blend into 4 lightly packed balls, then gently flatten into ¾‑inch-thick patties. Using your fingertips, press center of each patty down until about ½ inch thick, creating slight divot.
  2. Season patties with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in 12‑inch skillet over high heat until just smoking. Using spatula, transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Gently flip patties and continue to cook until well browned on second side, 2 to 4 minutes. Transfer patties to rimmed baking sheet, divot side down, and bake until burgers register 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 3 to 8 minutes. Transfer burgers to platter and let rest while -making topping.
  3. Pour off all but 2 teaspoons fat from skillet. (If necessary, add extra oil as needed to equal 2 teaspoons.) Add radicchio, thyme, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook over medium-high heat, stirring occasionally, until radicchio is slightly wilted, about 2 minutes. Off heat, stir in mustard and honey, then add pear and gently toss to combine.
  4. Spread mascarpone on bun tops. Serve burgers on buns, topped with radicchio-pear mixture

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