Stuffed Italian Burgers Recipes

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.

Steps:

• Heat grill to medium-high heat.
• Mix mayo and basil. Refrigerate until ready to use.
• Combine meat and garlic; shape into 8 thin patties. Top 4 patties with cheese; cover with remaining patties. Pinch edges together to seal. Grill 7 to 9 min. on each side or until burgers are done (160ºF).
• Spread buns with mayo mixture. Fill with lettuce, tomatoes, burgers and peppers.

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.

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
• Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
• Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
• Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
• Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.

Steps:

• Heat grill to medium-high heat. Mix mayo and basil. Refrigerate until ready to use.
• Combine meat and garlic; shape into 8 thin patties. Top 4 patties with cheese; cover with remaining patties. Pinch edges together to seal. Grill 7 to 9 minute on each side or until burgers are done.
• Spread buns with mayo mixture. Fill with lettuce, tomatoes, burgers and peppers.