Italian Hamburger Slices Recipes

Steps:

• Prepare an outdoor grill for medium-high heat.
• Gently mix the beef, oregano, garlic and 1/2 teaspoon each salt and pepper in a medium bowl until just combined.
• Shape the meat into 4 6-ounce patties, about 5-inches in diameter. Make a slight indentation in the center of each patty and lightly sprinkle the outside of the patties with salt and pepper. Lightly oil the grill grates. Grill to desired doneness, about 4 minutes per side for medium, adding a slice of cheese to each burger during the last minute of cooking.
• Mix the mayonnaise and balsamic vinegar together in a small bowl. Quickly toast the buns on the grill for about 1 minute and then spread with some of the mayonnaise mixture. Top with a burger and then some fresh basil leaves. Serve with giardiniera on the side.

Steps:

• Preheat the grill.
• Smash the anchovies into a paste with the back of your knife or a mortar and pestle. Remove the Italian sausage from its casing and add to a large bowl with the hamburger meat, smashed anchovies, onion, mint, garlic, Italian spice, salt and pepper. Mix all ingredients well.
• On a clean work surface, or a cutting board covered with plastic wrap, pour out the meat mixture and shape into a flat rectangle approximately the width of the loaf of bread and about 1 inch thick. Cook's note: You can make the rectangle a bit larger than the loaf of bread since the meat will shrink slightly during cooking.
• Cut the flattened hamburger in half, making 2 large patties for grilling. Place the patties on the preheated grill and cook until the ground meat reaches an internal temperature of 155 degrees F.
• To prepare the bread, first saute the garlic cloves and minced onion in olive oil until they soften, about 3 to 5 minutes. Season with salt and pepper. Cut the loaf in half horizontally through the center to create 2 long pieces, top and bottom halves of the loaf. Paint the inside of each piece of bread with the oil mixture, coating them well. Remove the burgers from the heat and hold on a covered plate. Place the 2 bread halves on the coals, painted side down, to toast.
• To serve, place the burger patties on half of the toasted bread, add the lettuce and tomato slices, if using, and then top with the other half of the bread and cut into 1- to 2-inch slices.

Steps:

• Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
• Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper.
• Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes.
• Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera.
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Steps:

• Preheat a grill to medium high. Heat the olive oil in a skillet over medium-high heat. Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side. Drain on paper towels.
• Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook until tender, about 5 more minutes. Season with salt and pepper.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
• Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper. Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad. Cover with the bun tops.