Tuscan Inspired Mediterranean Burger
This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!
Ingredients
- 2 pounds 85% lean ground beef
- 1/2 medium white onion, finely chopped (about ½ cup)
- 2 garlic cloves, minced (about 2 teaspoons)
- 1/3 cup sun-dried tomatoes in oil, drained and chopped
- 2 ounces Romano cheese, shredded (about ½ cup)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 6 ounces fresh mozzarella cheese, sliced (6 slices)
- 6 ciabatta buns, split
- 2 tablespoons unsalted butter, softened
- 1/2 cup basil pesto
- 8 ounces roasted red peppers, sliced (about 24 to 32 strips)
Instructions
- PREHEAT GRILL: Preheat a grill to medium-high heat, about 400°F.
- MIX BURGERS: In a large bowl combine 2 pounds 85% lean ground beef, 1/2 medium white onion, finely chopped , 2 garlic cloves, minced , 1/3 cup sun-dried tomatoes in oil, drained and chopped, 2 ounces Romano cheese, shredded , 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Mix gently just until combined.
- FORM PATTIES: Divide the mixture into 6 equal portions and shape into patties slightly larger than the ciabatta buns. Press a shallow indentation in the center of each patty.
- GRILL BURGERS: Place patties on the grill and cook for 3 to 4 minutes until a browned crust forms. Flip and cook another 3 to 4 minutes until the internal temperature reaches about 160°F.
- ADD CHEESE: During the last minute of cooking, top each burger with 1 slice of the 6 ounces fresh mozzarella cheese, sliced and close the grill lid until melted.
- TOAST BUNS: Spread the cut sides of the 6 ciabatta buns, split with 2 tablespoons unsalted butter, softened. Place buns cut side down on the grill and toast for about 1 minute until golden.
- ASSEMBLE BURGERS: Spread about 2 to 3 tablespoons of the 1/2 cup basil pesto on the bottom half of each bun. Place the cheeseburger on top and add 4 to 5 of the 8 ounces roasted red peppers, sliced .
- SERVE: Place the top buns on and serve immediately.
Notes
Make-Ahead: Patties can be formed up to 1 day ahead and stored covered in the refrigerator.
Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat burgers in a skillet over medium-low heat or in a 325°F oven for about 10 minutes until warmed through.
Freezing: Raw patties can be frozen for up to 3 months. Thaw overnight in the refrigerator before cooking.
Ingredient Tip: 85 percent lean ground beef gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat. Add the burger patties and cook for 4 to 5 minutes until a browned crust forms. Flip and cook another 3 to 4 minutes until the internal temperature reaches about 160°F. Add the mozzarella cheese during the last minute and cover the pan briefly to melt. Toast the buttered buns in the same skillet for 30 to 60 seconds until golden.
Ingredient Tip: 85 percent lean ground beef gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat. Add the burger patties and cook for 4 to 5 minutes until a browned crust forms. Flip and cook another 3 to 4 minutes until the internal temperature reaches about 160°F. Add the mozzarella cheese during the last minute and cover the pan briefly to melt. Toast the buttered buns in the same skillet for 30 to 60 seconds until golden.
Nutrition
Serving: 1 | Calories: 512cal | Carbohydrates: 40g | Protein: 49g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 3750mg | Sugar: 3g | Fiber: 4g | Calcium: 339mg | Iron: 6mg