Italian Burgers With Tomato Slaw Recipes

ITALIAN BURGERS WITH TOMATO SLAW

Steps:

• 1. In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours.
• 2. Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside.
• 3. Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty.
• 4. Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers
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ITALIAN BURGERS WITH TOMATO SLAW

Steps:

• In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours.
• Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside.
• Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty.
• Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers.

ITALIAN SKILLET BURGERS

Steps:

• Mix together beef, breadcrumbs, oregano, parmesan cheese, onion, garlic, salt, pepper and egg.
• Form mixture into 4 patties.
• Brown in skillet approximately 2 minutes on each side, until browned.
• Mix together tomato sauce and italian seasoning.
• Pour over patties.
• Reduce heat, cover and simmer for 20 minutes.
• Serve over hot cooked spaghetti.
• Garnish with parmesan cheese, if desired.

TWO-TOMATO ITALIAN BURGERS

Steps:

• Heat gas or charcoal grill. Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let stand 10 minutes.
• Drain tomatoes; chop. In large bowl, mix beef, sausage and chopped tomatoes. Shape mixture into 6 oblong patties, about 1/2 inch thick.
• Place patties on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Top each burger with cheese for last 2 minutes of grilling.
• Top burgers with basil and tomatoes. Serve burgers between slices of ciabatta bread.

ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
• Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
• Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
• Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
• Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.