Italian Burger Recipes

ITALIAN BURGERS

Steps:

• Preheat a grill to medium high. Heat the olive oil in a skillet over medium-high heat. Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side. Drain on paper towels.
• Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook until tender, about 5 more minutes. Season with salt and pepper.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
• Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper. Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad. Cover with the bun tops.

ITALIAN HAMBURGERS

Steps:

• Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties. , In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired.

ITALIAN BURGER

Steps:

• Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
• Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper.
• Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes.
• Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera.
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ITALIAN BURGERS

Steps:

• In a small bowl, combine the chili sauce, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into two patties; set aside., In a large skillet, cook peppers in oil over medium heat until crisp-tender. Remove and keep warm. In the same skillet, cook burgers for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear, topping each with a pepper ring and cheese slice during the last 3 minutes., Meanwhile, combine ricotta cheese and parsley; spread over bun bottoms. Top with spinach and burgers; replace tops.

ITALIAN BURGERS WITH SALAMI & MOZZARELLA

Steps:

• Combine the ground turkey and the first 9 ingredients well - then, divide evenly and shape into burger patties, cover with plastic wrap and set aside.
• Cover a cookie sheet with tin foil, or - place a silpat on a cookie sheet & preheat oven to 325 degrees. Place the salami slices evenly (but not touching) on the covered cookie sheet. Bake salami in the 325 degree oven for 15 minutes - then, transfer salami slices to a plate covered with paper towels to absorb the excess oils.
• Grill burgers either on a hot outdoor grill, or cast iron stove top grill - approximately 5 minutes per side for medium rare - longer for well done (whatever your preference may be). Slice the Italian bread or Ciabatta into even slices - enough for 2 slices per patty & brush or use your 'misto' sprayer on one side with E.V.O.O. (Extra Virgin Olive Oil)& grill (oil side down) to get the grill prints on the bread. Once Burgers are cooked, remove to a platter where they can rest for approximately 5 minutes. Remove grilled Bread and place 1/4 cup of the shredded light Mozzarella cheese, then the Burger, then the Salami (2 slices per burger). You can then serve the burgers with either a very good prepared Marinara Pasta Sauce or your favorite condiment.

GRILLED ITALIAN TURKEY BURGERS

Steps:

• Combine turkey, basil, garlic, salt, and pepper in a bowl. Divide into 4 equal portions and form into hamburger patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill patties for about 4 minutes per side. Place provolone slices on the patties; continue to cook until cheese melts. Place ciabatta rolls on the grill and cook until browned to your liking, 2 to 3 minutes.
• Mix mayonnaise and pesto in a small bowl until thoroughly combined. Spread onto the rolls. Place the turkey patties on the rolls and top with sliced red onion and lettuce.

ITALIAN SAUSAGE BURGERS

Steps:

• Heat grill to medium heat.
• Mix sausage, beef, 3/4 cup cheese and egg; shape into 6 (1/2-inch thick) patties.
• Grill 5 to 6 min. on each side or until done (160ºF), toasting cut sides of buns on the grill for the last minute. Meanwhile, combine remaining cheese, basil and dressing.
• Fill buns with lettuce, tomatoes, burgers and cheese mixture.

GRILLED ITALIAN BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Combine the beef, capers, eggs, olives, garlic powder, oregano, feta cheese, and bread crumbs in a bowl. Divide and form the mixture into 4 patties.
• Cook burgers on preheated grill about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness.

OUTSTANDING BURGERS ITALIANO

Steps:

• This recipe uses Bubba's Frozen All-Beef 1/3 lb Hamburger patties made from U.S.D.A. Choice Beef Chuck cooked on an indoor electric grill. You can use smaller patties, but you will need to adjust your cooking time accordingly. Burgers with fillers or lesser quality beef are not recommended. You'll be rewarded for spending a bit extra for quality hamburger patties.
• Spray your electric grill with garlic flavored cooking spray. Close and heat for 5 minutes.
• After 5 minutes, place your frozen patties on your grill. Close and cook for 3 minutes.
• While your burgers are cooking, cover the insides of each bun with butter and garlic. Place your buns buttered sides up in an un-greased non-stick baking pan and set them aside for the moment. If you prefer, you can use sliced Italian Bread instead of Hamburger Buns.
• When your burgers have cooked for 3 minutes, open your grill, season both sides of each pattie with Italian Seasoning. Close your grill and cook 3 more minutes.
• After the additional 3 minutes have passed, open your grill and place a whole onion slice over each burger. Sprinkle a bit more Italian seasoning over each onion slice. Close your burger and cook for a final 2 minutes.
• While your burger is finishing off, heat your sauce in a glass cooking bowl in your microwave for about 2 1/2 minutes. Any good quality sauce will work. I used Classico Four Cheese Sauce.
• Take the baking sheet your hamburger Buns are on and insert it into your oven. Toast the buns with the broiler for a few minutes until the butter melts.
• When your burgers are done and your sauce is heated, remove your patties from your grill and place them in your sauce. Top each pattie liberally with shredded Italian cheese. Spoon sauce over the patties until they are covered, then place the bowl in the microwave and heat on high for about 1 minute (until the cheese melts).
• When your cheese is melted, lift each burger from your sauce, allow excess sauce to drip off, then place each on the bottom portions of your buns and sprinkle with grated Parmesan Cheese. Lightly spoon about a teaspoon of sauce on the inside top portion of your bun. Serve your Sandwiches open-faced with a few celery sticks (no fries or potato chips), fresh spring onions, and/or Roma Tomato slices on the side. Your guests can put their sandwiches together as they marvel about the savory aroma and your artful presentation. Have extra patties available. Your guests will want more.