Best Italian Burger Recipes

ITALIAN BURGER

Steps:

• Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
• Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper.
• Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes.
• Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera.
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GRILLED ITALIAN PORK BURGER

Steps:

• In a medium bowl, mix together the pork, red wine, garlic, fennel seed, salt and pepper.
• Pat gently into 4 patties.
• Brush each patty lightly with olive oil. Place directly over hot coals on grill. Close grill hood and grill for 5 minutes, turn and cook on second side for 4 minutes or no longer pink.
• Serve on hard rolls with cheese,lettuce, tomato, and onion garnish, if desired.

ITALIAN-STYLE CHICKEN BURGER & CHIPS

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut the polenta into thick chips and rub all over with a little oil. Spread out over a baking sheet and cook for 20 mins until golden. Cut each chicken breast in half, lightly flatten using a rolling pin or heavy can, then rub all over with oil. Spread the breadcrumbs and Parmesan out on a plate, then dip in the chicken to coat.
• Place the chicken on another baking sheet and cook for 10-12 mins until just crisp and cooked through. Place a mozzarella slice on top and return to the oven until starting to melt. Pile the burgers onto buns with some salad leaves, tomatoes and a dollop of pesto. Serve with the polenta chips.

ITALIAN MEATBALL BURGER

Steps:

• Prepare grill.
• Remove casings from sausage. Combine sausage, oregano, basil, salt, fennel seeds, and ground sirloin. Divide beef mixture into 6 equal portions, shaping each into a 1/2 inch patty.
• Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165 degrees. Remove from grill; let stand 5 minutes.
• Place rolls, cut side down on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half, top with 2 tablespoons of sauce, and top with other half of roll.
• Raw burgers freeze well.

SPICY ITALIAN SAUSAGE BLENDED BURGER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place mushrooms in a food processor; pulse until finely chopped. Transfer to a roasting pan. Drizzle 2 tablespoons olive oil on top and mix. Sprinkle with salt.
• Bake in the preheated oven until tender, about 10 minutes. Cool to room temperature, about 15 minutes.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add kale; cook and stir until just wilted, 2 to 4 minutes. Let cool slightly, about 5 minutes.
• Transfer kale to the food processor; pulse until finely chopped.
• Combine mushrooms, kale, Italian sausage, and harissa in a bowl; mix together by hand. Form into 4 patties, taking care not to pack them too firmly.
• Heat an oven-safe grill pan or cast iron skillet over medium-high heat. Add patties; cook until browned, about 5 minutes. Flip.
• Transfer grill pan to the oven and continue cooking until second side is browned, about 8 minutes. Place a slice of mozzarella cheese on top of each patty and broil until cheese melts, about 1 minute.
• Serve patties on toasted buns with marinara sauce.

ITALIAN PANINI BURGER

Steps:

• Form the Italian sausage into 4 rectangular patties.
• Over medium heat pan fry the patties, brown one side flip, cover with lid and continue cooking until done (apprx 5 min per side), set aside keep warm or
• if your pan is large enough when you flip the patties add the onions & garlic, then the peppers and finish cooking all at once - otherwise follow along as suggested.
• Remove any excess grease from the pan.
• Meanwhile combine Onions and garlic.
• Add onions & garlic to pan and cook until they are well browned. Apprx 8 minutes
• Add peppers, tomatoes, basil & pine nuts cook 4 minutes.
• Lightly Paint one side of the Panini bread with oilive oil.
• Place a burger & 1/4 on the pepper mixture on 1/2 of the uncoated side of the panini, sprinkle with 1/4 of the parmesan, fold in half.
• Grill in a fry pan (apprx 3 minutes per side or until as crisp and golden as you like it) Brown one side then the other .
• An alternative method is to lay the panini flat, brown it & then add the patty & peppers etc.
• Or use your grill and brown both sides at once with the filling already inside.
• Serve with a nice green salad.

ITALIAN PORK BURGER WITH FRESH TOMATO SALSA

Steps:

• Mix the pork mince with the fennel seeds, chilli flakes, oregano and some seasoning. Mix well with your hands until well combined, then shape into 4 burgers. Heat a drizzle of oil in a large frying pan - or fire up the BBQ and brush the burgers with a little oil - and cook the burgers for 5-7 mins on each side until cooked through.
• Meanwhile, mix the tomatoes, olives, balsamic vinegar and a drizzle more oil with some seasoning to make a salsa. Top the base of each roll with 1 tbsp mascarpone, a few spinach leaves, a burger and a spoonful of the salsa, then sandwich everything with the lid.

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.

ITALIAN CHEESE BURGER

Steps:

• 1. https://www.justapinch.com/recipes/main-course/italian/basil-parm-and-pepper-foccacia-bread.html?p=2 https://www.justapinch.com/recipes/sauce-spread/jam/tomato-garlic-jelly.html?p=1
• 2. Using the Garlic tomato jelly recipe, add 1/2 small sweet onion, sliced thinly to the pan at the beginning of cooking time. Add sliced mushrooms the last 5 minutes of cooking time.
• 3. Mix together beef and sausage that has been removed from casing. Add Italian seasoning and granulated garlic powder and black pepper. Form patties.
• 4. Cook patties on a griddle, inside grill or in a skillet till done.
• 5. Split foccacia bread, brush insides with olive oil or butter and toast. Place patty on bun, top with tomato jelly and provolone cheese.
• 6. 6.17.14 Today I made the Italian Cheese burger using my new Foccacia bread recipe: https://www.justapinch.com/recipes/bread/bread-savory-bread/spicy-italian-focaccia-bread-for-bread.html I also used Pomodori Bruschetta spread for the sauce and Bruschetta Jack cheese. I seasoned my beef and sausage with fennel, garlic and basil.

THE ITALIAN STALLION BURGER

Steps:

• Place ground beef into a bowl. Add the salt and pepper, diced portobello msuhrooms, chopped basil, and onions into the bowl. Mix thoroughly with hands or kitchen aid mixer, making sure all the ingredients are equally distributed through the meat. Add the wine to the mixture and continue to incorporate into the meat. Divide the mixture into 6 equal balls (approx). One ball at a time, place ball on a plastic cutting board. Place a small plate onto the top of the ball and push down to flatten meat. About 1/2 inch in width, and 5 inches in diameter. Do same with the other 5 balls. Place on tray with parchment paper underneath the burgers. Sprinkle ground coffee evenly on both sides of the burger prior to grilling (approx 1/2 teaspoon per side) Place on grill and cook to desired temperature. Prior to serving on grilled ciabatta, place sliced proscuitto on top of the hamburger, add sliced tomatoes, lettuce, Hellmanns mayonaisse and your (other) favorite condiments. Serve with coleslaw or enjoy by itself.

ITALIAN MEATLOAF BURGER

Steps:

• Carmelize the onion in the olive oil, when almost done add the peppers and garlic and cook till soft. Remove to a plate and let cool. Combine all ingredients except the marinara and 1/4 cup cheese, and mix thoughly. Form into 6 burger patties making and indentation on one side. (see note) Place indentation side down on a hot grille for 3 to 4 minutes. Flip burgers and add reserved marinara to the top of each burger, then sprinkle the reserved cheese over the sauce. Closethe lid and cook till an instant read thermometer reads 160 degrees. Remove from grill and tent with aluminum foil for 3 to 5 minutes. Place on a bun and serve.

SPICY ITALIAN BURGER WITH CRISPY PANCETTA

Steps:

• 1. In a medium saucepan, on low heat, sauté the minced garlic in the olive oil for 2 minutes and add the sauces. Combine thoroughly and keep warm.
• 2. Place the ground pork and sausage mixture in a large mixing bowl. Add the salt and pepper and the chopped onions. Combine thoroughly, but don't over mix. Form into 6 patties, cover and set aside.
• 3. In a large sauté pan melt the butter over medium high heat. Lower the heat to medium. Add the mushroom slices, the salt and pepper and brown on both side for 2 to 3 minutes. Remove from the heat.
• 4. Toss the spinach and Arugula in a medium bowl with the oil, vinegar and salt and set aside
• 5. To a hot frying pan add the pancetta and cook until crispy. Remove from the heat and set aside on paper towels.
• 6. Slice the ciabatta buns in half and place cut side up on a large baking sheet. Combine the melted butter and minced garlic in a small bowl. Brush the mixture on each bun half. Sprinkle on the Parmesan cheese. Place in a pre-heated 375 deg oven for 7 to 10 minutes until the edges are just turning brown. Remove from the oven.
• 7. Heat a grill to medium high. Put an indentation in the middle of each burger with your thumb and place on the grill indentation side up. Cook for 4 minutes, turn the burgers and cook and additional 4 minutes. Lower the heat to medium low, add 2 slices of cheese to each burger and cook an additional 2 minutes until the cheese is melted. Remove from the heat and cover. The internal temperature of the burgers should be about 155 to 160 degrees when they are removed from the heat.
• 8. Assembling the Burgers Divide the dressed greens between the bun bottoms. Place 3 mushroom slices on each bun followed by 2 tablespoons of the sauce. Place the burgers on top of that, followed by another 2 tablespoons of the sauce and then the pancetta. Cover and serve.

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!

ITALIAN ROMAN BURGER

Steps:

• Butter your hoagie rolls and pan toast them until lightly toasted. Lay a thin layer or mayo on the rolls. Place shredded lettuce, onion and tomatoes onto one side of hoagie rolls. Drizzle Italian Dressing over veggies.
• Place salami slices in a skillet and pan fry them until they begin to bubble up. Remove them and set aside.
• Shape 12 thin burger patties out of the 1 pound of burger meat and cook in a skillet until browned. Place a slice of White american cheese or provolone on burgers and place 2 patties onto veggie side of hoagie rolls. Place salami on top and top of hoagie bun.
• You just made a Italian Roman Burger, Go and Enjoy! Note: I like these burgers with just tomatoes and onions, so the veggies are optional. If not using veggies, drizzle Italian dressing lightly over mayo.

ITALIAN BURGER

Steps:

• Combine the ground beef, breadcrumbs, 1/2 cup Basil Pesto, Oregano and chopped bell peppers in a large bowl and make sure everything is mixed well. Form into 4 patties and season each patty with salt and pepper depending on how you like it. These are best cooked on a preheated grill for five minutes each side or until cooked through. To serve spread some of the remaining basil pesto on each slice of bread and grill them for one minute before adding any Italian cheese slice and serving.