Italian Meatball Burgers

Italian Meatball Burgers Recipe
Becky Luigart-Stayner
These saucy, family-friendly burgers might be best eaten with a knife and fork. If you'd like to go bunless, serve over spaghetti with extra sauce. We enjoyed these with a side of macaroni salad.

Yield:

6 servings (serving size: 1 burger)
Total time: 29 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 24 Minutes
Total: 29 Minutes

Nutritional Information

Calories 375
Caloriesfromfat 33 %
Fat 13.9 g
Satfat 5.3 g
Monofat 4.4 g
Polyfat 1.7 g
Protein 28.1 g
Carbohydrate 32.7 g
Fiber 1.8 g
Cholesterol 80 mg
Iron 4.5 mg
Sodium 894 mg
Calcium 130 mg

Ingredients

6 (1.5-ounce) frozen ciabatta rolls with rosemary and olive oil
8 ounces sweet turkey Italian sausage
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/2 teaspoon fennel seeds, crushed
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 pound ground sirloin
Cooking spray
1/2 cup (2 ounces) shredded sharp provolone cheese
6 large basil leaves
6 tablespoons lower-sodium marinara sauce

Preparation

1. Preheat grill to medium-high heat.

2. Bake rolls according to package directions. Split rolls.

3. Remove casings from sausage. Combine sausage, chopped basil, and next 5 ingredients (through ground sirloin) in a medium bowl. Divide beef mixture into 6 equal portions with moist hands, shaping each into a 1/2-inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation.

4. Place patties on grill rack coated with cooking spray; grill 6 minutes. Turn patties over; grill 2 minutes. Sprinkle cheese evenly over patties, and grill 6 minutes or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.

5. Place 1 basil leaf on bottom half of each roll; top each with 1 patty, 1 tablespoon marinara sauce, and roll top.

Note:

This updated version of Italian Meatball Burgers is based on a recipe that originally ran in Cooking Light, August 2007. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.

Bruce Weinstein,

Cooking Light

August 2007
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