Tuscan Inspired Mediterranean Burger

This Mediterranean Burger is anything but ordinary. Packed with Tuscan flavors and paired with basil pesto, it screams Italian summers!

Author: Donna Elick

Servings:

Prep Time10

Cook Time7

Total Time17

Ingredients

2 pounds 80% lean ground beef ground chuck
1/2 medium white onion finely chopped (about 1/2 cup)
2 garlic cloves minced (about 2 teaspoons)
3 ounces sun-dried tomatoes in oil drained and chopped (about 1/3 cup)
2 ounces Romano cheese shredded (about 1/2 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
4 ounces basil pesto about 1/2 cup
8 ounces roasted red peppers drained and sliced (about 24 to 32 strips)

Instructions

PREHEAT THE GRILL: Heat the grill to medium-high (about 400°F), cover, and let it preheat for 10 to 12 minutes until the grates feel hot when you hold your hand 4 inches above them for less than 3 seconds.
MIX THE BURGERS: In a large bowl, combine the 2 pounds 80% lean ground beef (ground chuck), 1/2 medium white onion, finely chopped, 2 garlic cloves, minced, 3 ounces 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 with your hands or a fork just until the ingredients are evenly distributed, about 15 seconds. Stop the moment everything looks combined to keep the burgers tender.
FORM THE PATTIES: Divide the mixture into 6 equal portions (about 6 ounces each) and shape each into a patty slightly wider than the ciabatta buns. Press a shallow thumb-sized indentation into the center of each patty. This keeps them flat instead of puffing into hockey pucks during cooking.
GRILL THE BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a deep brown crust forms underneath and the patty releases easily when you lift one edge with a spatula. Flip and cook another 3 to 4 minutes until the internal temperature reaches 160°F on an instant-read thermometer.
MELT THE CHEESE: During the final minute of cooking, top each patty with 1 slice of the 6 ounces fresh mozzarella cheese, sliced. Close the grill lid and let the cheese melt until soft and just starting to slump over the edges, about 1 minute.
TOAST THE BUNS: Spread the cut sides of the 6 ciabatta buns, split with the 2 tablespoons unsalted butter, softened. Place the buns cut-side down on the grill and toast for 30 to 60 seconds until they look golden and the butter sizzles into the bread.
ASSEMBLE THE BURGERS: Spread 2 to 3 tablespoons of the 4 ounces basil pesto on the bottom half of each toasted bun. Top with a cheesy burger patty, then layer on 4 to 5 strips of the 8 ounces roasted red peppers, drained and sliced.
SERVE: Close with the top buns and serve right away while everything is warm, the cheese is melty, and the buns are still crisp.

Notes

Make-Ahead: Form the patties up to 1 day ahead and store them covered in a single layer in the refrigerator. The flavors deepen as they sit.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat burgers in a skillet over medium-low heat for 4 to 5 minutes per side, or in a 325°F oven for about 10 minutes, until warmed through. Add the cheese during the last minute to re-melt.

Freezing: Freeze raw patties between sheets of parchment paper in a freezer bag for up to 6 months. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: 80% lean ground beef (ground chuck) gives the best balance of flavor and juiciness for burgers, especially when mixed with add-ins like cheese and vegetables. Save the 85% lean and leaner for casseroles, meatloaf, and tacos.

For grilled burgers, you want the fat to baste the patty from the inside as it renders.

Stovetop Method: Heat a large skillet or cast iron pan over medium-high heat until a drop of water dances and evaporates on contact. Cook the patties for 4 to 5 minutes per side until a brown crust forms and the internal temperature reaches 160°F. Add the mozzarella during the last minute, cover briefly to melt, and toast the buttered buns in the same skillet for 30 to 60 seconds until golden.

Air Fryer Variation: Preheat the air fryer to 380°F. Place the patties in a single layer in the basket (work in batches if needed) and air-fry for 6 to 8 minutes, flipping halfway, until the internal temperature reaches 160°F. Add the mozzarella during the last minute of cooking and toast the buttered buns at the same temperature for 1 to 2 minutes until golden.

Nutrition