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Italian-Style Burgers
Mediterranean Chicken Burger
Mediterranean Chicken Burger
Mediterranean Chicken Burgers
Veal Marsala Burgers
Parmesan Burgers
Caprese Burgers
Tips for Making the Best Burgers

Shaping the Patties:  Try to maintain the loose, fluffy texture of the ground meat when forming the patties.   Less compacted meat has a more delicate texture and
extra juiciness.  Work quickly and chill the patties once they are shaped.  You can form the patties several hours or even a day ahead.  Have you noticed that your
burgers tend to bulge in the middle when cooking?  The folks at America's Test Kitchen found that by creating a round depressed area in the center of the meat,
made the burger come out flat.

Cooking the Burgers:  The best texture and flavor, quickly cook the burgers in a skillet over medium-high heat or over a hot fire on a grill.  Poultry and fish burgers
should be cooked so they are just cooked through but not overdone.  Don't press down on the burgers while they are cooking. This compresses the meat, making it
denser, and also squeezes the juices out of the meat. Remember to let meat burgers rest for a few minutes before cutting or biting into them.  The rest allows the
meat to continue to cook very gently while the juices seep through the meat, ensuring a juicy burger.
Mediterranean Chicken Burgers
(Serves 4)


1 (13.5 ounce) can artichoke hearts, drained and coarsely chopped
1/4 cup sun-dried tomatoes in oil, coarsely chopped
1 pound ground chicken
1 egg yolk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 tablespoons chopped fresh basil
Salt and pepper
2 tablespoons olive oil
1/2 cup shredded Asiago cheese
4 hamburger buns, toasted


In a small bowl, combine the artichokes and tomatoes.  Set aside.

In a large bowl, combine the chicken, yolk, mustard, Worcestershire, garlic,
and basil.  Season with salt and pepper.  Form the mixture into 4 patties,
about 1/2-inch thick.

Heat the olive oil in a large skillet over medium-high heat.  Cook the burgers
until done, about 5 minutes per side.  During the last minute of cooking, top
each burger with a portion of the Asiago cheese.  Cover the skillet to melt the
cheese.  Place burgers on buns and top with artichoke mixture.
Veal Marsala Burgers
(Serves 4)


2 tablespoons butter, divided
1 tablespoon minced shallots       
2 teaspoons minced garlic, divided
8 to 10 button mushrooms, sliced
1/4 cup dry Marsala wine
1 pound ground veal
Pinch of freshly ground nutmeg
2 teaspoons chopped parsley
Salt and pepper
1/3 cup shredded Fontina cheese
4 rolls
Spinach leaves


In a skillet, sauté the shallots, 1 teaspoon garlic, and mushrooms in 1
tablespoon butter until brown.  Season with salt and pepper.  Add the
Marsala and continue cooking until most of the liquid has evaporated.  Stir in
the remaining tablespoon of butter.  Set aside.

In a bowl, combine the veal with 1 teaspoon garlic, nutmeg, salt and pepper,
and parsley.  Form the mixture into 4 patties, about 3/4-inch thick.  Grill the
patties or sauté them in a little olive oil, about 4 minutes per side.  Top each
patty with a little of the Fontina cheese during the last 2 minutes of cooking.

Spread a little mayonnaise on the bottom half of each roll.  Top with a few
spinach leaves.  Add the burgers and top with the mushroom mixture.
Parmesan Burgers
(Serves 4)


1/4 cup finely chopped onion
1 tablespoon olive oil
1 pound ground beef
1/4 cup Marinara Sauce
1/4 cup dried bread crumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
1/2 teaspoon dried oregano

Additional marinara sauce and Parmesan to top burgers
4 hamburger rolls


Saute the onions in the oil until tender, about 3 minutes.  Set aside to cool.
In a bowl, combine the cooled onions with the remaining burger ingredients.
Divide the mixture into 4 portions and form into patties.

Grill the burgers until almost done.  Top with a little marinara sauce and
Parmesan and finish grilling.  Serve on toasted hamburger rolls.
Caprese Burgers
(Serves 4)


1 pound ground beef
1/4 cup chopped fresh basil
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
Black pepper
4 thick slices fresh mozzarella cheese
4 ciabatta rolls, cut in half       
Olive oil
4 thick slices tomato


In a bowl, combine beef, basil, Parmesan, garlic, and pepper.  Form mixture
into 4 patties.

Heat an outdoor grill or skillet over medium-high heat.  Cook the burgers to
your desired degree of doneness. Add the mozzarella during the last minute of
cooking.  Cover the grill or skillet to allow the cheese to melt.

Brush the insides of the ciabatta rolls with olive oil; place on the grill to toast.
Place the burgers on the rolls.  Top each burger with a slice of tomato.
Sprinkle the top with salt and drizzle with olive oil.
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1.  For perfect burgers, don't overhandle ground meat or pack patties too tightly.

2.  Make an indentation in the middle of the patties; this prevents a dome from forming as they cook.

3.  Get more flavor by grilling extras, like buns and onions.

4. Add cheese slices during the last minute of cooking; residual heat will help them melt.
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