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• 1 lb ground chuck (or a mix of ground beef and Italian sausage, casings removed)
• 1/4 cup grated Parmesan cheese
• ½ red onion, diced
• 1 egg
• 2 tbs of La Bella Romana Passata
• ¼ cup La Bella Romana Panko Bread Crumbs
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
For Assembly:
• Fresh Mozzarella
• La Bella Romana Homemade Pesto
• Mini Focaccia Buns (cut like a hamburger bun)
1. Prepare the Burger Patties: In a large bowl, gently combine the ground chuck, Parmesan cheese, fresh parsley, passata, bread crumbs, red onion, oregano, garlic powder, salt, and black pepper. Mix just until everything is incorporated, being careful not to overmix, which can make the burgers tough. Divide the mixture into four equal portions and form them into 3/4 to 1-inch thick patties. Make a small indentation in the center of each patty to prevent it from bulging while cooking.
2. Cook the Burgers:
o Grill: Preheat your grill to medium-high heat. Place the patties on the hot grill and cook for 4-6 minutes per side for medium doneness, or until they reach your desired internal temperature (160°F/71°C for well-done).
o Stovetop: Heat a large skillet (cast iron works well) over medium-high heat. Add a tablespoon of olive oil if desired. Cook the patties for 4-6 minutes per side.
3. Melt the Cheese: During the last minute or two of cooking, place some fresh mozzarella on top of each burger patty. If grilling, close the lid to help melt the cheese. If on the stovetop, you can loosely tent the pan with foil.
4. Toast the Buns: Lightly butter or brush the cut sides of the focaccia with olive oil if desired. Place them face down on the grill or in a separate pan for 1-2 minutes until lightly toasted.
5. Assemble the Burgers: Spread a tablespoon or two of homemade pesto on the bottom half of each toasted bun. Place a burger patty on top. Place the top half of the bun on top.
6. Serve: Serve immediately and enjoy your Italian-style burger!
Tips for Success:
• Don't overmix the meat: Overmixing can lead to tough burgers. Mix just until combined.
• Customize your toppings: Feel free to experiment with other Italian-inspired toppings like balsamic glaze, sun-dried tomato aioli, Optional toppings:
o Sliced tomatoes
o Arugula or spinach
o Caramelized onions
o Roasted red peppers
o Pesto
o Giardiniera (pickled Italian vegetable mix) or crispy prosciutto.
• Rest the burgers: After cooking, let the burgers rest for a few minutes before assembling. This helps the juices redistribute, keeping the burgers moist.