Stuffed Burgers Italiani Recipes

ITALIAN-STUFFED BURGERS

Steps:

• In small bowl, combine cheese, olives, and onion.
• Shape ground beef into eight patties, approximately 4 1/2-inch diameter.
• Place approximately 1/4 cup of cheese mixture in center of four patties; top with remaining patties. Press edges firmly together to seal; gently pat to 3/4-inch thickness.
• In small bowl, combine Italian seasoning, garlic powder, and pepper. Press evenly into both sides of each patty.
• Place patties on grill over medium, ash-covered coals. Grill, uncovered, 22 to 24 minutes to medium doneness (160 degrees) or until centers of patties are no longer pink and juices show no pink color; turn occasionally.
• Season burgers with salt, as desired. Line bottom of each roll with one tomato slice; top with burger.
• Add choice of toppings, if desired.

STUFFED BURGERS ITALIANI

Steps:

• In mixing bowl, combine garlic, red onion, tomato, bell pepper, basil, & oregano. Cover with plastic wrap and set aside.
• In separate mixing bowl, combine meat, egg, salt, pepper, & Worcestershire sauce.
• Shape meat into eight very thin patties. Spoon 1 Tbsp of vegetable mixture in center of 4 patties. Place other 4 patties on top of topped patties. Flatten and press edges together to seal.
• In skillet, heat oil over medium heat and sauté 1/2 the vidalia onions until golden. Set aside & keep warm.
• In skillet, cook meat 5-8 minutes each side, to desired doneness.
• Top with mozzarella cheese.
• Return browned onions to skillet and warm. Serve hamburgers open faced, topped with browned onions and desired condiments.

STUFFED PIZZA BURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into 16 patties. Layer 1 tablespoon pizza sauce, pepperoni and cheese onto the center of each of eight patties. Top with remaining patties and press edges firmly to seal., On a greased grill rack, grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with remaining pizza sauce.