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Italian-Style Burgers
RECIPES
Mediterranean Chicken Burgers
Veal Marsala Burgers
Caprese Burgers
Turkey and Zucchini Burgers
Parmesan 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)

Ingredients:

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

Directions:

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)

Ingredients:

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
Mayonnaise

Directions:

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)

Ingredients:

Burgers:
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

Directions:

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)

Ingredients:

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
Salt

Directions:

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.
GRILLING GEAR
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ITALIAN MEAT RECIPES > ITALIAN-STYLE BURGERS
OUTDOOR FUN
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.
Turkey and Zucchini Burgers

(Serves 2)

You can make these burgers gluten-free and low carb by simply using grated Parmesan cheese instead of breadcrumbs in the burgers and then serve them without a roll or bun.

Ingredients:

8 ounces ground turkey
3 ounces shredded zucchini (1 medium-size zucchini)
2 tablespoons seasoned bread crumbs or grated Parmesan cheese
1 garlic clove, finely minced or grated
1/2 tablespoon finely minced or grated red onion
Salt and pepper
Olive oil for cooking

Directions:

Place the ground turkey in a bowl.
Use your hands to squeeze out some of the water in the shredded zucchini.
Add the zucchini and remaining ingredients to the bowl with the turkey.
Divide the mixture in half and form into 2 patties, about 3/4-inch thick.

Preheat the oven to 350 degrees F.
Add 1-2 tablespoons of oil to an  oven-proof skillet over medium-high heat.
Place the burger in the skillet and cook for 3 minutes per side.
Transfer the skillet to the oven.  Bake the burgers for 5-8 more minutes or until their internal temperature is at least 140 degrees F.  Remove and serve with or without a roll and topped with some lettuce, slices of tomato and avocado. 
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LETTUCE CRISPER
Clear plastic container with a sealed lid that will keep your salads fresher longer. It can also be used to store other vegetables.
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