Sicilian Burgers
rec.food.recipes/Rebecca Radnor (1994)
Yield: 4 servings

4 tablespoons extra-virgin olive oil
1/2 cup finely minced onions
1/4 cup dry white wine
2 tablespoons sweet Marsala wine
1 small bay leaf
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 pound ground chuck
1/2 pound ground pork
1 large egg, lightly beaten
1/4 cup each: dry white bread crumbs, grated imported Romano cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
4 onion rolls
1/2 cup marinara sauce

Heat 2 tablespoons olive oil in small non-stick skillet over medium-high heat. When hot, add onions and cook until translucent, 3 to 4 minutes. Add wine, Marsala, bay leaf, 1 teaspoon pepper and 1/2 teaspoon salt. Heat to a boil, then simmer until most of liquid evaporates, 9 to 10 minutes. Discard bay leaf. Transfer to a plate and refrigerate until cold.

Gently but thoroughly combine ground beef, ground pork, chilled onion mixture, egg, bread crumbs, cheese, parsley and chopped basil. Form into four 7-ounce, 1 1/4-inch thick burgers. Cover with plastic wrap and refrigerate up to several hours.

Just before grilling, lightly season burgers with salt and pepper. Grill burgers over medium grill or charcoal fire. Cook to desired doneness: 6 to 7 minutes on each side for medium, and 9 to 10 minutes a side for
medium-well.

Remove burgers from grill. Lightly brush buns with remaining olive oil and toast, oiled side down, on grill or in non-stick skillet, about 1 minute. Serve burgers on buns topped with marinara sauce.