Daily Italian Recipe · Secondo
Italian Burger, Fassona & Fontina
Lean Piedmontese Fassona beef meets melting Fontina DOP in this Italian burger, served without a bun as a simple secondo. A hot pan, thinly sliced cheese and a lightly dressed rocket salad keep the ingredients centre stage.
Total time
20 minutes
Serves
2 people
Difficulty
Easy
Origin
Piedmont
Piedmont is celebrated for its cattle and its ingredient-led beef cookery. A Fassona burger is a contemporary expression of that heritage, rather than a historic regional recipe: simply seasoned beef, carefully cooked.
Fontina DOP comes from neighbouring Valle d’Aosta, not Piedmont. Its supple texture and rich flavour make it a natural partner for lean beef, bringing two northwestern Italian specialities together on one plate.
Ingredients
Method
- 1
1. Prepare the cheese and salad
Slice the Fontina approximately 2 mm thick and divide into two 30 g portions. Put the dry rocket in a bowl. Mix 10 ml olive oil with the lemon juice and 0.5 g salt, but leave the salad undressed.
- 2
2. Heat the pan
Heat a heavy frying pan over medium-high heat for about 2 minutes. Pat the chilled patties dry without flattening or kneading them. Season both sides with the remaining 1 g salt and the black pepper immediately before cooking.
- 3
3. Sear the first side
Add the remaining 5 ml olive oil to the hot pan and swirl to coat. Add the patties with space between them. Cook undisturbed for approximately 3 minutes, until a browned crust forms. Do not press them with the spatula.
- 4
4. Turn and cook through
Turn the patties and cook for approximately 2–3 minutes more, reducing the heat to medium if the surface is browning too quickly. Timing depends on thickness; use a clean instant-read thermometer inserted sideways into the centre to check progress.
- 5
5. Melt the Fontina
Divide the Fontina over the patties, lower the heat and cover the pan for approximately 1–2 minutes, until the cheese softens and melts. Check that the centre of each patty reaches 75°C; continue cooking gently if necessary. Minced beef should be cooked through, not served rare.
- 6
6. Dress and serve
Transfer the burgers to warm plates and let them stand for 1 minute. Toss the rocket with the prepared dressing and arrange alongside. Serve immediately as a plated secondo, with the melted Fontina still soft.
Chef's secret
Slice the Fontina thinly rather than adding one thick slab. It melts quickly under a lid, so the lean Fassona spends less time over the heat once its centre is safely cooked.
Did you know?
Fontina DOP is a cow’s-milk cheese from Valle d’Aosta. Its excellent melting qualities also make it central to the region’s fonduta valdostana.
Common mistakes
- Pressing the patties during cooking: this squeezes out juices that lean Fassona needs.
- Adding thick pieces of Fontina: the beef can overcook while you wait for the cheese to melt.
- Judging doneness by crust or colour alone: check the centre with a thermometer and cook minced beef to 75°C.
Storage & reheating
Refrigerate cooked patties in a covered container within 2 hours, keeping them at 4°C or below, and eat within 2 days. Store undressed rocket separately; dressed salad is best eaten immediately. Reheat patties once in a covered frying pan over low heat with 15 ml water, until the centre reaches 75°C. Keep raw patties refrigerated and follow the pack’s use-by and storage instructions.
Shop the recipe
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FAQ
Is this a traditional Piedmontese dish?
It is a contemporary Italian burger built around Piedmontese Fassona beef, rather than a historic regional preparation. The Fontina comes from neighbouring Valle d’Aosta.
Can I serve it in bread?
Yes. A plain Italian bread roll works well, but this recipe serves the burger without bread as a secondo so the beef and Fontina remain the focus.
Can I cook the patties from frozen?
For this method, thaw frozen patties in the refrigerator first, following the packaging instructions. Pat dry before cooking, and always check that the centre reaches 75°C.