Have you ever heard of this Italian street food? Caciocavallo cheese is melted over fire and then the delicious melted cheese is cut and spread onto bread. This recipe takes that classic street food and turns it into a delicious cheeseburger. Gooey, fire-melted Caciocavallo on a thick burger, with smoky charred red pepper sauce on a toasted kaiser bun. To hang your Caciocavallo cheese, the new Alchemy rotisserie is needed, so keep an eye out for news on that!
1 ball Caciocavallo cheese
10 oz ground beef
1 red pepper
2 tbsp chili oil
2 tbsp mayo
5 leaves Italian parsley
1 large kaiser bun
2 lettuce leaves
1 tbsp canola oil
Build your fire and set smoker to 350F. Put up the rotisserie frame.
Cut the red pepper in half, remove the seeds and drizzle with olive oil. Place in the smoker for about 15 minutes or until tender.
Tie string or wire around the top of the ball of Caciocavallo cheese. Tie the string to a hook and then place over the fire, attaching the hook to the rotisserie frame.
Form the ground beef into a large burger patty, about 1 inch thick. Season with salt and pepper on both sides. Add to the plancha and cook, about five minutes per side or until cooked through.
Cut your bun in half and place on the plancha to toast while the burger cooks.
Remove the pepper from the smoker and finely chop. Place in a bowl with the chopped parsley, chili oil and mayo. Mix.
Once cooked, add the burger to the toasted bun. The Caciocavallo cheese should be nicely melted and starting to drip. Take the hook off the rotisserie, using heat-proof gloves, and hold over the burger, using a knife or kitchen scissors, cut the melted cheese onto the burger.
On the top bun, place the red pepper chili mayo and the lettuce. Close the bun and cut in half or serve whole.