The Potato Burgers with Scamorza Cheese are really easy to prepare. They can be a tasty side dish to accompany a light main course or they can be served as a main dish, given their carbohydrate content.
The scamorza is the predominant flavor so if you don’t like it as much as I do, you can choose any cheese you like. I found the base for this recipe on the blog Arte in cucina by Vichy, a friend of mine who is a food blogger. I changed some of the quantities.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 465.23 (Kcal)
- Carbohydrates 47.70 (g) of which sugars 4.41 (g)
- Proteins 22.88 (g)
- Fat 20.57 (g) of which saturated 5.43 (g)of which unsaturated 4.14 (g)
- Fibers 4.74 (g)
- Sodium 956.95 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 6 Potato Burgers with Scamorza
- 3 Potatoes (medium-large)
- 1 egg
- 3 oz Smoked Scamorza Cheese (or aged cheese of your choice)
- 4 tbsps cheese (grated)
- 4 tbsps breadcrumbs (generous)
- 1 pinch Salt
- 1 pinch Black pepper
- 1 pinch Nutmeg
Recipe Tools
- Oven
- Stovetop
- 1 Bowl
- 1 Hamburger Press
- 1 Spoon
- 1 Baking Tray
Preparation of the Potato Burgers with Scamorza:
Boil the potatoes, unpeeled, in plenty of salted water for about 30 minutes. This step should be done at least an hour before preparing the potato burgers with smoked scamorza. Drain the potatoes and mash them with a fork.
When you’re ready to prepare, preheat the oven to 356°F in static mode.
Take a bowl and add the potatoes, break the egg and mix it well with the potatoes. Sprinkle with a pinch of salt, pepper, and nutmeg, add the two or three tablespoons of breadcrumbs, the generous tablespoons of grated cheese, and the scamorza cut into medium-small pieces. If necessary, add more breadcrumbs if the mixture is too sticky.
I shape the burgers using a classic meat press, the kind you find in a butcher shop for hamburgers. I use plastic wrap and in a few seconds, I have all the burgers I want: meat, with vegetables, or potato, like in this case.
Line a baking tray with parchment paper and place the Potato Burgers with Scamorza on top. Now bake for about 10 minutes on each side, be careful when turning them not to break them. I usually finish with five minutes under the grill, top only.
Serve the Potato Burgers with Scamorza hot, accompanied perhaps by some sauce of your choice and a bit of salad. I often use them as filling for a homemade sandwich, adding cheddar slices, sauces, a lettuce leaf, and a slice of tomato.
Enjoy your meal!!!
Storage:
The Potato Burgers with Scamorza can be stored either in the refrigerator or in the oven, once cooked. In the refrigerator for up to two days, in the oven for only one day and once it has become cold, otherwise they risk becoming too dry. If you want to prepare them the night before for lunch you can do so, leaving them uncooked, as I showed you in yesterday’s Instagram stories, and then bake them in the morning. Of course, you can cook them just before lunch.
