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1
Bring a medium pot of water to a boil while you dice potatoes.
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2
Add potatoes to boiling water and salt water liberally.
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3
Boil potatoes until tender, 12 to15 minutes.
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4
While potatoes cook, prepare burgers.
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5
Combine pork and veal in a bowl with 3 tablespoons extra-virgin olive oil, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.
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6
Preheat a large nonstick skillet over medium high heat.
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7
Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms.
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8
Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil.
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9
Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet.
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10
After the mushrooms begin to brown, season them with salt and pepper.
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11
The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting.
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12
Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate.
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13
Place sliced cheese on burgers, then the hot mushrooms.
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14
Cover plate loosely with foil to slightly melt cheese.
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15
Add remaining 1/4 cup of wine to skillet and loosen drippings.
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16
Dip roll tops in pan drippings to soak them up.
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17
Pile arugula on each burger then set roll tops in place.
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18
Drain potatoes and return them to the warm pot to dry them out.
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19
Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot.
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20
Toss to combine the salad, then season the salad with salt and pepper, to your taste.
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21
Transfer salad to a serving dish.
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22
Potato salad can be served warm or cold.
