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1
Bring a medium pot of water to a boil while you peel and dice the potatoes.
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2
Add the potatoes to the boiling water and salt the water liberally.
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3
Boil the potatoes until tender, 12 to 15 minutes.
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4
While the potatoes cook, prepare the burgers.
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5
Combine the pork and veal in a bowl with 1/4 cup of the red wine (eyeball it); the yellow onions, sage, and garlic; and salt and pepper to taste.
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6
Form 4 large patties.
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7
Preheat a large nonstick skillet over medium-high heat.
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8
Add a tablespoon of the EVOO, once around the pan, and set the burgers into the skillet, leaving a space in the center of the pan to pile in the mushrooms.
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9
Add the sliced mushrooms to the skillet with the burgers.
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10
Flip the burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet.
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11
After the mushrooms begin to brown, season them with salt and pepper.
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12
(The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting.)
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13
Cook the burgers for 5 minutes on the second side, then remove them from the pan and place them onto bottom halves of the rolls and arrange on a serving plate.
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14
Place the sliced cheese on the burgers, then spoon the hot mushrooms over the cheese.
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15
Cover the plate loosely with foil to slightly melt the cheese.
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16
Add the remaining 1/4 cup of wine to the skillet and loosen the pan drippings.
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17
Dip the top halves of the rolls into the pan drippings to soak them up.
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18
Pile arugula on each burger, then set the top halves in place.
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19
When the potatoes are cooked, drain them and return them to the warm pot to dry them out.
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20
Take the pot over to your cutting board and add the capers, celery, red onions, lemon zest and juice, red wine vinegar, and 3 or 4 tablespoons of the EVOO to the pot.
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21
Toss to combine the salad, then season the salad with salt and pepper.
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22
Transfer the salad to a serving dish.
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23
The potato salad can be served warm or cold.
