Two Tomato Italian Burgers Recipes

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.

TWO-TOMATO ITALIAN BURGERS

Steps:

• Heat gas or charcoal grill. Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let stand 10 minutes.
• Drain tomatoes; chop. In large bowl, mix beef, sausage and chopped tomatoes. Shape mixture into 6 oblong patties, about 1/2 inch thick.
• Place patties on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Top each burger with cheese for last 2 minutes of grilling.
• Top burgers with basil and tomatoes. Serve burgers between slices of ciabatta bread.

ITALIAN BURGERS

Steps:

• In a large bowl combine 1/2 c. Mozzarella cheese and seasonings. Add beef and mix until combines. Shape into four patties about 1/2 in thick.
• Grill burgers over medium heat or broil 4 inches from heat sources of 4-5 minutes on each side or until thermometer reads 160 degrees. Sprinkle with remaining cheese and grill covered 1-2 minutes longer or until cheese is melted. Remove from grill.
• Butter inside of each bun and place buns, butter side up, on grill and grill until tops are light golden brown. Remove from grill, top with burger, top burger with marinara sauce.

ZESTY ITALIAN BURGERS

Steps:

• Heat the grill to high. Divide the ground beef into 4 portions. Salt and pepper the patties. Layer each patty with a slice of pancetta on top and bottom. Press the pancetta into each patty.
• Cut the onion and mozzarella into rounds. Melt the butter and mix it with the tomato paste and anchovy paste. Cut the ciabatta buns and brush the insides with tomato-butter.
• Carefully brush the grill with oil or use non-stick grill spray. Grill the patties and onions at the same time. Grill the patties for 3-5 minutes per side and the onions for 1-2 minutes per side.
• Once you flip the burgers, lay the onion rounds over the top of each patty, followed by the mozzarella slices. The cheese will melt while the burgers finish cooking.
• Place the buns on the open grill and toast for 1 minute. Once the buns are toasted, slather them with pesto. Layer arugula leaves, tomato slices and a patty on each bun. Top and serve!

ITALIAN BURGERS WITH TOMATO SLAW

Steps:

• In a large mixing bowl, combine ground beef, hot Italian ground sausage, panko, onions, garlic, Italian seasoning, sea salt and freshly ground black pepper; mix well. Divide meat into 4 equal portions and form patties. Place them in a plate, cover with plastic wrap and chill for 2 hours.
• Later on, take meat out and let it rest on the counter while making the slaw. In a small bowl, combine tomato, pepperoncini, basil, oil, vinegar, sea salt and freshly ground black pepper; stir well and set aside.
• Fire up the BBQ and place patties when the grill reaches high temperature. Close the lid and cook about 5 to 6 minutes per side, flipping once. About 2 to 3 minutes before cooking is done, place hamburger buns on the top grill as well as a couple slices of cheese per patty.
• Just before serving, scoop a good amount of tomato slaw on top of the meat. Makes 4 burgers.

BASIL BURGERS WITH SUN-DRIED TOMATO MAYONNAISE

Steps:

• In a small bowl, combine tomatoes and water. Let stand for 5 minutes; drain. In a food processor, combine mayonnaise and tomatoes; cover and process until blended. Chill until serving., In a large bowl, combine the Worcestershire sauce, basil, Italian seasoning, garlic, pepper and salt. Crumble beef over mixture and mix well. Shape into 12 thin patties. Place 2 tablespoons cheese on six patties; top with remaining patties and press edges firmly to seal., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with mayonnaise mixture and, if desired, additional basil.

ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Steps:

• Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
• Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
• Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
• Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
• Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.

GRILLED ITALIAN BURGERS

Steps:

• Mix first 4 ingredients in large bowl. Season with pepper. Divide mixture into quarters. Shape each into 3/4-inch-thick party. Mix tomatoes and mayonnaise in small bowl to blend. (Can be prepared 1 day ahead. Cover patties and tomato mayonnaise separately and chill.)
• Prepare barbecue (medium-high heat). Grill burgers, onions and peppers until burgers are cooked through and onions and peppers are lightly charred, turning occasionally, about 10 minutes. Move peppers and onions to cool side of grill. Top burgers with cheese. Place rolls on grill cut side down. Cover with lid and cook until cheese melts and buns are heated through, about 2 minutes. Transfer buns to plates. Spread 3/4 tablespoon mayonnaise mixture over each bun half. Top with burger, then bell pepper and onion. Cover with top half of buns and serve.