Nutty Italian Burger For The Grill Recipes

GRILLED ITALIAN BURGERS

Steps:

• Prepare an outdoor grill for medium-high heat.
• Gently mix the beef, oregano, garlic and 1/2 teaspoon each salt and pepper in a medium bowl until just combined.
• Shape the meat into 4 6-ounce patties, about 5-inches in diameter. Make a slight indentation in the center of each patty and lightly sprinkle the outside of the patties with salt and pepper. Lightly oil the grill grates. Grill to desired doneness, about 4 minutes per side for medium, adding a slice of cheese to each burger during the last minute of cooking.
• Mix the mayonnaise and balsamic vinegar together in a small bowl. Quickly toast the buns on the grill for about 1 minute and then spread with some of the mayonnaise mixture. Top with a burger and then some fresh basil leaves. Serve with giardiniera on the side.

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.

GRILLED ITALIAN BURGERS

Steps:

• In a large bowl, combine 1/2 cup cheese and seasonings. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Sprinkle with remaining cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Serve with marinara sauce.

GRILLED JUICY BURGERS

Steps:

• Heat gas or charcoal grill. Beat egg in large bowl. Add all remaining ingredients except buns; mix well. Shape mixture into 4 patties, 1/2 inch thick.
• Place patties on grill. Cover grill; cook over medium heat 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• If desired, toast cut sides of buns during last minute of cooking time. Serve patties in toasted buns with desired condiments.

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.

GRILLED ITALIAN SAUSAGE BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
• Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°. Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.
• Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.

NORTHERN ITALIAN TRATTORIA BURGER

Steps:

• In the bowl of a food processor, combine the parsley, basil, thyme, shallot, garlic, lemon juice, and Dijon mustard and puree until smooth. Add the butter and pulse until well combined. Transfer to a small bowl and reserve.
• Heat a large nonstick skillet over medium-high heat. Sprinkle 1/2 of the cheese into 2 to circles (approximately 4 1/2-inch in diameter) in the skillet. Cook for 2 minutes. Then carefully flip with a spatula and cook for another 1 minute. Drain on paper towels. Repeat with remaining 1/2 of the cheese.
• Meanwhile, to make the speck, heat the oil in a large skillet over medium-high heat. Add the speck and cook until crispy, stirring occasionally, about 5 minutes. Remove from the skillet and drain on paper towels.
• To make the patties, put capicola and rosemary in the bowl of a food processor and pulse until finely chopped. In a large mixing bowl, combine the capicola mixture, chuck, salt, and pepper; mix well. Separate the mixture into 4 equal portions and form the portions into patties to fit the size of the buns.
• Heat large skillet or grill pan over high heat. Add the patties to the skillet and cook for 3 1/2 minutes. Flip the burgers and cook for 3 to 4 minutes or to desired doneness. During the last few minutes of cooking, top the burgers with equal amounts of fontina cheese and tent with aluminum foil to melt cheese. Also, during last few minutes of cooking, toast the buns.
• To assemble the burgers, spread a generous amount of Italian Herb Butter on the cut sides of the buns. On each bun bottom, arrange equal amounts of pine nuts, Crispy Speck, arugula, a patty topped with cheese, and a Frico. Cover with the bun tops and serve.

TASTY ITALIAN BURGERS

Steps:

• In a large bowl, combine Parmesan cheese and garlic. Crumble turkey and turkey sausage over mixture and mix well. Shape into six patties. , Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165° and juices run clear., Brush buns with oil; grill, uncovered, for 1-2 minutes or until toasted. Serve burgers on buns with pesto, mozzarella cheese, lettuce, tomato and basil.

NUTTY ITALIAN BURGER (FOR THE GRILL)

Steps:

• Preheat the grill.
• Combine all ingredients & mix well.
• Shape into 4-6 thick rounds to suit the # you desire or your bun size.
• Brush the grilling rack w/oil & grill approx 3-in from the heat source for about 5 min on ea side or till burgers are well-browned & crispy.
• Serve w/burger condiments of choice, but how could mozzarella cheese & tomato be wrong? NOT!