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Italian burger recipe

Italian burger recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef burgers

Delicious burger in a ciabatta roll with beef mince patty, mozzarella, tomato, salami and rocket. Also nice with a little tomato and chilli chutney.


Kent, England, UK

3 people made this

IngredientsServes: 2

  • 250g lean steak mince
  • 1 small clove garlic, crushed
  • 1 small handful fresh breadcrumbs
  • salt and black pepper to taste
  • 2 ciabatta rolls
  • 4 slices pepperoni
  • 4 slices mozzarella (from a ball)
  • good handful rocket leaves
  • 6 thin slices vine ripened tomatoes
  • 2 slices red onion
  • olive oil

MethodPrep:10min ›Cook:20hr ›Ready in:20hr10min

  1. In a mixing bowl combine the mince, garlic, breadcrumbs and salt and pepper (be sure to be generous on the pepper). Mix well and shape into 2 burgers. Chill until required.
  2. Heat a griddle pan, grill or BBQ. Cook the burgers to your liking. Meanwhile, toast the ciabatta bread on the grill and pepperoni. Top the burgers with mozzarella and slightly melt.
  3. On the bottom bread lay the rocket leaves. Top with a burger, 3 tomato slices and red onion. Top off and serve.

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Best Burger Recipe

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When You Crave a Real Burger

Burgers are a quick and easy option for lunch or dinner. They can be plain and require minimal work or, fancy them up a bit for a unique treat.

If you&rsquore looking for a break from plain, give this Italian burger recipe a try.

Mixing additional ingredients in with the meat is sometimes the key to an excellent burger.

Try this sneaky cheeseburger recipe for another burger idea.

We love burgers by the pool in the summer or in front of the fireplace in the winter.

Burgers especially hit the spot after a long day of summer activities. Get all kinds of outdoor activity ideas on Globo Surf.

You know, when you crave a good burger, it&rsquos not something you ignore.

If it&rsquos insanely cold, we just bust out the George Foreman grill.

Nothing beats a real, juicy burger. It&rsquos usually nothing you can order through a drive-thru window.

The next time you are looking for tasty burger recipes, give this one a try.

You might find it to be the best burger recipe you&rsquove made. If not, it&rsquos easily tweak-able to create to your liking.

Choose your favorite cheese, spices, and herbs to mix into the burger patty before grilling. Let us know what you come up with.


Mediterranean Burger

June brings about bountiful garden vegetables, and perfect weather for grilling with family on the patio. In Italy we celebrate Republic Day at the beginning of June. Prior Italy&rsquos independence the Greeks named the region &ldquoItalia&rdquo when it was originally under roman rule. Gather thing family to celebrate this memorable day is a tradition in our family.

The history of Italy runs deep as well does its cuisine. This Mediterranean Burger has a meld of flavors including rich notes of creamy brie, and caramelized onions topped on a sun dried tomato stuffed burger. This majority of this burger can be found fresh at your local market or garden! The most beautiful part about this recipe is its specialty sun dried tomato aioli with a subtleness of garlic that adds to the robust tomato.

Serving this burger for your next back yard celebration allows each guest to prepare their meal in their own special way adding colorful lettuce from the garden, ripe heirloom tomatoes, or thick cut peppered bacon!

June 2021 Honorable Mention - Mediterranean Burger Read Blog Post


Directions

In a mixing bowl, combine the ground beef, scallion, basil, oregano, 1/2 cup breadcrumbs, 1 egg, parmesan cheese, salt and pepper. Form into individual patties.

Dip patties into remaining egg, slightly beaten, and then the remaining bread crumbs and lightly coat them.

Heat a skillet to medium and add the oil. Fry the patties until desired doneness, about 10 minutes. Top with the tomato sauce and the cheese. Cook for 5 more minutes.

Serve on French bread or hamburger buns.

For Tomato Sauce: Saute the onion and garlic in the olive oil. Add the remaining ingredients and cook over medium heat for about 25 minutes or until slightly thick.


Italian All Natural Ground Sausage Burger

This recipe from Johnsonville® puts authentic Italian flavor on a bun with a superb blend of Italian herbs and spices! The combination of red peppers, green peppers and yellow peppers sautéed in white wine create excellent texture and flavor. Add some focaccia bread and provolone cheese for exciting additions to the sandwich. Make the ordinary extraordinary with Johnsonville®!

This recipe from Johnsonville® puts authentic Italian flavor on a bun with a superb blend of Italian herbs and spices! The combination of red peppers, green peppers and yellow peppers sautéed in white wine create excellent texture and flavor. Add some focaccia bread and provolone cheese for exciting additions to the sandwich. Make the ordinary extraordinary with Johnsonville®!

Ingredients

red bell pepper, cut into thin slices

green bell pepper, cut into thin slices

yellow bell pepper, cut into thin slices

onion, cut into thin strips

REVIEWS

Directions

In a skillet, cook and stir the peppers, onion and garlic in olive oil over medium heat about 2-3 minutes.

Add wine cook and stir until vegetables are tender and wine is reduced by half about 7-10 minutes. Set aside and keep warm.

Form sausage into four 1/2-inch thick patties. Grill burgers over direct heat for 5 to 7 minutes on each side or until a meat thermometer reads 180˚F.

Cut focaccia in half horizontally cut into quarters.

Layer the sausage burger, peppers and cheese on bread bottoms add bread tops.


Recipe Summary

  • 6 (1.5-ounce) frozen ciabatta rolls with rosemary and olive oil
  • 8 ounces sweet turkey Italian sausage
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • ½ teaspoon fennel seeds, crushed
  • ¼ teaspoon salt
  • ⅛ teaspoon garlic powder
  • 1 pound ground sirloin
  • Cooking spray
  • ½ cup (2 ounces) shredded sharp provolone cheese
  • 6 large basil leaves
  • 6 tablespoons lower-sodium marinara sauce

Preheat grill to medium-high heat.

Bake rolls according to package directions. Split rolls.

Remove casings from sausage. Combine sausage, chopped basil, and next 5 ingredients (through ground sirloin) in a medium bowl. Divide beef mixture into 6 equal portions with moist hands, shaping each into a 1/2-inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation.

Place patties on grill rack coated with cooking spray grill 6 minutes. Turn patties over grill 2 minutes. Sprinkle cheese evenly over patties, and grill 6 minutes or until a thermometer registers 160°. Remove from grill let stand 5 minutes.

Place 1 basil leaf on bottom half of each roll top each with 1 patty, 1 tablespoon marinara sauce, and roll top.


  • 6 frozen ciabatta rolls with rosemary and olive oil
  • 8 Ounces sweet turkey Italian sausage
  • 1 Tablespoon chopped basil, plus 6 large basil leaves
  • 2 Teaspoons chopped oregano
  • 1/2 Teaspoon fennel seeds, crushed
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon garlic powder
  • 1 Pound ground sirloin
  • Cooking spray
  • 1/2 Cup shredded sharp provolone cheese
  • 6 Tablespoons lower-sodium marinara sauce

Preheat the grill to medium-high heat.

Bake the rolls according to package directions. Split rolls.

Remove the casings from the sausage. Combine the sausage, chopped basil, and next 5 ingredients (through ground sirloin) in a medium bowl. Divide the meat mixture into 6 equal portions with moist hands, shaping each into a ½-inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation.

Place patties on grill rack coated with cooking spray and grill for 6 minutes. Turn the patties over and grill for 2 minutes more. Sprinkle cheese evenly over patties, and grill 6 minutes or until a thermometer registers 160 degrees. Remove from grill and let stand for 5 minutes.

Place 1 basil leaf on the bottom ½ of each roll and top each with 1 patty, 1 tablespoon marinara sauce, and roll top.


Italian Bean Burgers

Hearty black beans and brown rice fortify these bean burgers feature fresh onion, basil, and grated Parmesan cheese for a flavorful vegetarian burger.

Ingredients

  • 1 (15-oz.) can black beans drained, rinsed, mashed
  • 2 cups cooked brown rice
  • ¼ cup finely chopped onion
  • 3 Tbsp. all-natural tomato paste
  • 2 tsp. dried basil leaves
  • 1 tsp. dried oregano leaves
  • ¼ cup grated Parmesan cheese
  • 8 whole-grain hamburger buns
  • 8 slices medium tomato
  • 8 romaine lettuce leaves

Instructions

Preheat grill or broiler to high.

Place beans, rice, onion, tomato paste, basil, oregano, and cheese in food processor pulse until well blended. Form into eight patties.

Grill or broil patties for 4 to 5 minutes on each side, or until cooked through.

Place each patty on a bottom bun. Top with tomato, lettuce, and top bun.

2B Mindset Plate It!
For the vegan plan, serve open-faced with a side salad or veggies for a great lunch option.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

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Tips for Making burgers

Don&rsquot overwork the patties. This is the most important thing to keep in mind when making burgers.

Mixing breaks down the proteins in the beef, pushing the juices out of the meat. The more you handle the beef, the drier the meat gets!

The warmer your hands, the faster the proteins will break down. Wash your hands before working the beef so they stay cold.

The best meat for burgers is ground chuck steak. For the juiciest burgers, you&rsquoll want the ratio to be 80-85% lean, 15-20% fat.

Be as careful as possible when forming the patties. This will ensure juicy burgers. Again, you don&rsquot want to overmix or mash the beef!

Form an indent at the center of the patty using your thumb. This will prevent the burgers from puffing up.

As the patties cook, the heat pushes the juice towards the center, causing the burger to bloat. But if they have a dent in the middle, the burgers will be flat when cooked.

Chill the patties for 10 minutes before cooking. This will seal all the beef&rsquos juices in!

Grill on high heat. This will give the patties that nice, crusty, seared surface.

Do not touch the patties once they&rsquore on the grill. Don&rsquot press them with a spatula and don&rsquot flip them over and over. Just let them sit there, covered.

Otherwise, again, they will be tough and dry.

To check for doneness, gently press the surface. A medium-rare burger will be slightly springy. But for more accuracy, you can use a meat thermometer to test. Here&rsquos a simple guide: