Italian "Meatball" Burger

Name: Italian "Meatball" Burger
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 2 tablespoons extra virgin olive oil; 4 garlic cloves; 1/2 yellow onion; 1 bunch fresh basil; 1 (28 ounce) can San Marzano Style Chopped Tomatoes with Sea Salt; 2 teaspoons salt; 1 teaspoon black pepper; 1 pound Italian sausage; 1 pound ground beef; 1 egg; 1 bunch fresh parsley; 1/4 cup bread crumbs; 1/2 cup Parmigiano-Reggiano cheese; mozzarella cheese slices; foccacia bread

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Serves:

8 people

Prep Time:

10 minutes

Cook Time:

30 minutes

A summer grilling favorite in our home are these irresistible Italian “Meatball” Burgers. Using Tuttorosso San Marzano Style Chopped Tomatoes makes the PERFECT topping for these burgers and takes my recipe to the next level! I have no doubt that these will be your new favorite summer night dinner and your next BBQ headliner! @homemadebybruno @thefeedfeed

Ingredients

Copy Ingredients

2 tablespoons extra virgin olive oil
4 garlic cloves, grated or minced
1/2 yellow onion
1 bunch fresh basil
1 (28 ounce) can Tuttorosso® San Marzano Style Chopped Tomatoes with Sea Salt
2 teaspoons salt
1 teaspoon black pepper
1 pound Italian sausage
1 pound ground beef
1 egg
1 bunch fresh parsley
1/4 cup bread crumbs, Italian seasoned
1/2 cup Parmigiano-Reggiano cheese
mozzarella cheese slices
foccacia bread, or brioche or Italian bread

Instructions

In a pot on medium low heat, add in 2 tablespoons of extra virgin olive oil. After about 30 seconds, add in 2 minced garlic cloves. Once they start to get a little color (about 1 minute) add in 1/2 of a yellow onion.
Add a handful of fresh basil leaves. Add a teaspoon of salt and pepper and let simmer for 30 minutes stirring occasionally.
If using an outdoor grill, get it heated up to about 450°F (you could also use a grill pan for stovetop or put in oven).
In a large mixing bowl, add 1 pound of Italian sausage removed from casing and 1 pound of ground beef.
Mix together by hand one egg, a handful of fresh Italian parsley, 1/4 cup of Italian seasoned breadcrumbs, 1/2 cup of Parmigiano-Reggiano cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 garlic cloves grated or minced.
Form 8 patties by rolling into a ball and then flattening. They can be larger if preferred but to get 8, they are about 4.25 ounces each. Place your burgers on the grill and cook on each side for about 3 minutes - these are best at an internal temp of 155°F.
Add a slice of fresh mozzarella in the last minute of second side to melt.
Remove your burgers and place on your bun of choice - focaccia, brioche or Italian bread all work great.
At this point your sauce should be thick, almost like a chutney. Top your burger with your Tuttorosso sauce.

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Italian "Meatball" Burger

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