SAUSAGE-AND-PEPPERS BURGERS
This burger blend of hot Italian sausage and ground beef is topped with charred peppers and onions, provolone cheese and warm marinara sauce, hitting those classic notes of sausage and peppers in a new and unique way.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the ground beef, sausage, garlic, oregano, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 3/4-inch-thick patties; set aside.
- Preheat a grill pan or grill over medium heat. Toss the onion and bell peppers with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Grill the vegetables, turning occasionally, until lightly browned and tender, about 7 minutes. Transfer to a plate and set aside.
- Brush the grill pan with olive oil. Add the burgers and cook until browned and cooked through, about 4 minutes per side, topping with the cheese and covering during the last 2 minutes.
- Serve the burgers on the buns and top with the onion-pepper mixture, basil and marinara sauce. Serve with chips.
Nutrition Facts : Calories 650 calorie, Fat 42 grams, SaturatedFat 15 grams, Cholesterol 106 milligrams, Sodium 1103 milligrams, Carbohydrate 29 grams, Fiber 3 grams, Protein 38 grams
PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS
Provided by Jill Silverman Hough
Categories Cheese Mushroom Pepper Vegetarian Quick & Easy Low Cal High Fiber Backyard BBQ Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
- Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
- Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.
MEATBALL PROVOLONE BURGERS WITH GARLIC PARMESAN AIOLI
Who says meatballs are just for spaghetti? The flavors make an awesome grilled burger that goes great with our Food Should Taste Good® olive tortilla chips!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- In small bowl, mix Garlic Parmesan Aioli ingredients; cover and refrigerate. Heat gas or charcoal grill. In medium bowl, mix beef, bread crumbs, milk, salt, pepper and onion. Shape mixture into 4 patties, about 1/2 inch thick. Make indentation the size of a quarter in center of each burger so burgers remain level during grilling.
- Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Toss green and red bell pepper rings with oil to coat. Add bell pepper rings to side of grill for last 8 to 10 minutes of cooking, turning once, until crisp-tender. During last 2 minutes of cooking, top each patty with cheese. Cook until cheese is melted.
- Spread about 1 tablespoon Garlic Parmesan Aioli mixture on cut sides of buns. Place burgers on bottom halves of buns; top with peppers. Cover with top halves of buns.
Nutrition Facts : Calories 670, Carbohydrate 46 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 36 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1310 mg, Sugar 6 g, TransFat 1 1/2 g
IRON CHEF WINNER'S JAPANESE-STYLE HAMBURGERS
A recipe from Katsuyo Kobayashi and her book "Quick and Easy Japanese Cookbook". She defeated Iron Chef Chen Kenichi on the popular Food Network t.v. show "Iron Chef". Kobayashi-san claims she can make anyone into an Iron Chef! :)
Provided by PalatablePastime
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a mixing bowl, season ground beef to taste with salt and pepper.
- Heat a small amount of oil in saute pan and cook onion until tender.
- In a small bowl, beat egg lightly; add milk, mixing well.
- Stir in breadcrumbs and allow to rest.
- Add onions and breadcrumbs to ground beef, working ingredients together with your hands.
- Divide meat into fourths, and make a patty; toss back and forth to force air out.
- Shape into burger shape.
- Heat small amount of oil in skillet and cook burgers; cover pan, and simmer on medium-high heat until burgers cook done; then remove lid, reduce heat to medium, and cook till water disappears.
- Remove from pan.
- Add 2/3 cup water, ketchup, sake, Worcestershire sauce, soy sauce, and butter to pan; bring to boil.
- Simmer till thickened.
- Spoon sauce over burgers on plate.
KILLER PROVOLONE-STUFFED PESTO BURGERS
I've started experimenting with dry mixes adding them to hamburger to "perk up" the flavor, this is the latest! We felt like we were eating at a very upscale bistro cafe! Hope you try them before the summer is over, they are to die for! Enjoy!
Provided by Wildflour
Categories Meat
Time 28m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Mix dry pesto mix into hamburger well.
- Shape into 6 THIN patties, (they will be large).
- (Make sure edges are nice, not cracked).
- Top 3 patties with the provolone cheese evenly, in the center.
- Top each with the remaining patties and seal edges well.
- In very small bowl, mix mayo and jarred pesto sauce for spreading later.
- Grill burgers, approximately 12-13 minutes total, turning once, or til burgers are done, over medium-high grill.
- When burgers are just about done, grill buns lightly.
- Spread inside top rolls with pesto mayo, place burgers on bottom roll.
- Top burgers with lettuce, tomato and onion.
- Place top rolls on.
Nutrition Facts : Calories 792.3, Fat 41.9, SaturatedFat 17.8, Cholesterol 181.6, Sodium 958, Carbohydrate 37.7, Fiber 2.3, Sugar 3.5, Protein 63.1
PROVOLONE BURGERS
This is in the new Taste of Home magazine. I made them along with Fried Dill Pickle Coins (also from TOH) & my husband & daughter thought they were both awesome!!! Cooking time is approximate.
Provided by Doglover61aka Earnh
Categories Lunch/Snacks
Time 33m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the first seven ingredients.
- Crumble beef over mixture; mix well.
- Shape into eight patties.
- Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear.
- Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted.
- Grill rolls cut side down for 1-2 minutes or until toasted.
- Top with lettuce& burgers.
PROVOLONE BURGERS
Grilled hamburgers that are seasoned with garlic, onion and herbs and topped with melted cheese are a summertime staple for us. A nice change of pace from the usual American or cheddar, mild provolone cheese is great on these beef patties. -Cheryl Maczko Arthurdale, West Virginia
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, covered, over medium-hot heat for 5-7 minutes on each side or until a thermometer reaches 160°., Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Top each with a burger and lettuce.
Nutrition Facts :
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