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Italian-Style Burgers
| Veal Marsala Burger |
RECIPES
Veal Marsala Burger
Parmesan Burgers
Portobello Burgers
Mediterranean Chicken Burgers
Turkey Cacciatore Burgers
Sausage and Peppers Mini Burgers
Italian Deli Burger
Caprese Burger
Veal Marsala Burger
Parmesan Burgers
Portobello Burgers
Mediterranean Chicken Burgers
Turkey Cacciatore Burgers
Sausage and Peppers Mini Burgers
Italian Deli Burger
Caprese Burger
TIPS FOR MAKING THE BEST BURGERS
Selecting Meat: You can usually find ground meats with varying amounts of fat. For the most juiciness and flavor, shop for ground meat with 15 percent fat or more.
However, adding other ingredients to the ground meat can compensate for very lean meat, whether it is beef or poultry. You can also marinate meat to add flavor or
add onions, mushrooms, or other vegetables into the meat mixture or served on top. You can also moisten the meat with a spoonful of olive oil or mayonnaise.
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.
Buns: If the burger has an overall soft texture, you may want the bun to provide some contrast and crunch. Toasting can give the bun a crisper texture.
Warming a bun freshens its flavor and helps keep the burger patty hot, too. Buns can be warmed in an oven, toasted in a toaster or under a broiler, or grilled on the
perimeter of a grill. Buns toast more evenly and develop grill marks if they are buttered first. Buttering also adds an extra dimension of moistness and flavor. Simply
brush the buns with melted butter. Brushing the buns with herbed olive oil would be another easy way to add flavor to your burgers.
Selecting Meat: You can usually find ground meats with varying amounts of fat. For the most juiciness and flavor, shop for ground meat with 15 percent fat or more.
However, adding other ingredients to the ground meat can compensate for very lean meat, whether it is beef or poultry. You can also marinate meat to add flavor or
add onions, mushrooms, or other vegetables into the meat mixture or served on top. You can also moisten the meat with a spoonful of olive oil or mayonnaise.
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.
Buns: If the burger has an overall soft texture, you may want the bun to provide some contrast and crunch. Toasting can give the bun a crisper texture.
Warming a bun freshens its flavor and helps keep the burger patty hot, too. Buns can be warmed in an oven, toasted in a toaster or under a broiler, or grilled on the
perimeter of a grill. Buns toast more evenly and develop grill marks if they are buttered first. Buttering also adds an extra dimension of moistness and flavor. Simply
brush the buns with melted butter. Brushing the buns with herbed olive oil would be another easy way to add flavor to your burgers.
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
Mayonnaise
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.
(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
Mayonnaise
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)
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
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.
(Serves 4)
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
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.
Portobello Burgers
(Serves 4)
4 portobello mushrooms, cleaned
1 garlic clove, cut into slivers
Parmesan cheese, cut into 1/2-inch slivers
1/3 cup pesto
4 slices provolone cheese
4 hamburger rolls
Olive oil
Lettuce
Tomato slices
Cut the stem off each mushroom flush with the cap.
With a paring knife, make 6 tp 8 small slits in the underside of each mushroom.
Insert slivers of garlic and Parmesan into the slits.
Spread some of the pesto sauce over the underside of each mushroom cap.
Grill the mushrooms for 2 to 3 minutes each side.
Add a slice of provolone to each during last minute of grilling.
Brush the cut sides of the hamburger rolls with olive oil.
Grill the rolls for 1 minutes to toast.
Place the portobello burgers on the rolls and top with lettuce and tomato.
(Serves 4)
4 portobello mushrooms, cleaned
1 garlic clove, cut into slivers
Parmesan cheese, cut into 1/2-inch slivers
1/3 cup pesto
4 slices provolone cheese
4 hamburger rolls
Olive oil
Lettuce
Tomato slices
Cut the stem off each mushroom flush with the cap.
With a paring knife, make 6 tp 8 small slits in the underside of each mushroom.
Insert slivers of garlic and Parmesan into the slits.
Spread some of the pesto sauce over the underside of each mushroom cap.
Grill the mushrooms for 2 to 3 minutes each side.
Add a slice of provolone to each during last minute of grilling.
Brush the cut sides of the hamburger rolls with olive oil.
Grill the rolls for 1 minutes to toast.
Place the portobello burgers on the rolls and top with lettuce and tomato.
Mediterranean Chicken Burgers
(Serves 4)
(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.
Serve.
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.
Serve.
Turkey Cacciatore Burgers
(Serves 4)
1 pound ground turkey
Salt and pepper
6 button mushrooms, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium onion, finely chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Pinch crushed red pepper flakes or to taste
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
Olive oil
4 slices mozzarella cheese
4 hamburger rolls
In a large bowl combine the first 11 ingredients.
Divide the mixture into 4 portions and form into 1-inch thick patties.
Drizzle the patties with olive oil.
Grill or sauté the patties in a skillet for 5 to 6 minutes on each side.
Top each burger with a slice of mozzarella during the last minute of grilling.
Place the burgers on toasted hamburger rolls.
(Serves 4)
1 pound ground turkey
Salt and pepper
6 button mushrooms, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium onion, finely chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
Pinch crushed red pepper flakes or to taste
1/2 cup grated Parmesan cheese
2 tablespoons chopped parsley
Olive oil
4 slices mozzarella cheese
4 hamburger rolls
In a large bowl combine the first 11 ingredients.
Divide the mixture into 4 portions and form into 1-inch thick patties.
Drizzle the patties with olive oil.
Grill or sauté the patties in a skillet for 5 to 6 minutes on each side.
Top each burger with a slice of mozzarella during the last minute of grilling.
Place the burgers on toasted hamburger rolls.
Sausage and Peppers Mini Burgers
(Makes 8 small burgers)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 green bell pepper, seeded and thinly sliced
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
Salt and pepper
1 pound sweet or hot Italian sausage, removed from casings
8 pieces provolone, 1/2-inch thick and 1 inch square
8 small rolls, toasted
Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Add the onions, peppers, and garlic to the skillet.
Saute until the vegetables are tender, 7 to 8 minutes.
Stir in the Worcestershire sauce and cook until it is absorbed.
Season the mixture with salt and pepper and set aside.
Divide the sausage into 8 equal portions.
Form each portion into a thin pattie wrapping the meat around a cube of provolone.
Heat the remaining tablespoon of oil in a large skillet and add the patties.
Cook for 4 minutes on each side or until well browned and crisp.
Place the burgers on the rolls and top with the peppers and onions.
(Makes 8 small burgers)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 green bell pepper, seeded and thinly sliced
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
Salt and pepper
1 pound sweet or hot Italian sausage, removed from casings
8 pieces provolone, 1/2-inch thick and 1 inch square
8 small rolls, toasted
Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
Add the onions, peppers, and garlic to the skillet.
Saute until the vegetables are tender, 7 to 8 minutes.
Stir in the Worcestershire sauce and cook until it is absorbed.
Season the mixture with salt and pepper and set aside.
Divide the sausage into 8 equal portions.
Form each portion into a thin pattie wrapping the meat around a cube of provolone.
Heat the remaining tablespoon of oil in a large skillet and add the patties.
Cook for 4 minutes on each side or until well browned and crisp.
Place the burgers on the rolls and top with the peppers and onions.
Italian Deli Burger
(Serves 1)
2 tablespoons olive oil, divided
4 ounces ground beef, formed into a patty
1 slice mortadella
2 slices Genoa salami
1 slice provolone
Hamburger bun
1 tablespoon chopped hot peppers
Lettuce, tomatoes, and pickles
Viniagrette:
1 teaspoon red wine vinegar
1 tablespoon olive oil
1/4 teaspoon dried oregano
Salt and pepper
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Cook the burger 4 to 5 minutes per side for medium-rare.
Add the mortadella, salami, and cheese during the last minute of cooking.
Cover the skillet to allow the cheese to melt.
Brush the hamburger bun with the remaining olive oil.
Toast the bun.
Place the burger on the bun and top with the peppers, lettuce, tomato, and pickles.
Combine the vinaigrette ingredients and drizzle over the burger.
Serve.
(Serves 1)
2 tablespoons olive oil, divided
4 ounces ground beef, formed into a patty
1 slice mortadella
2 slices Genoa salami
1 slice provolone
Hamburger bun
1 tablespoon chopped hot peppers
Lettuce, tomatoes, and pickles
Viniagrette:
1 teaspoon red wine vinegar
1 tablespoon olive oil
1/4 teaspoon dried oregano
Salt and pepper
Heat 1 tablespoon olive oil in a skillet over medium-high heat.
Cook the burger 4 to 5 minutes per side for medium-rare.
Add the mortadella, salami, and cheese during the last minute of cooking.
Cover the skillet to allow the cheese to melt.
Brush the hamburger bun with the remaining olive oil.
Toast the bun.
Place the burger on the bun and top with the peppers, lettuce, tomato, and pickles.
Combine the vinaigrette ingredients and drizzle over the burger.
Serve.
Caprese Burgers
(Serves 4)
(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
Olive oil
4 thick slices tomato
Salt
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 ciabatta roll with olive oil.
Toast the bun.
Place the burgers on the rolls.
Top each burger with a slice of tomato.
Sprinkle the top with salt and drizzle with olive oil.
Serve.
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
Olive oil
4 thick slices tomato
Salt
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 ciabatta roll with olive oil.
Toast the bun.
Place the burgers on the rolls.
Top each burger with a slice of tomato.
Sprinkle the top with salt and drizzle with olive oil.
Serve.
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