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
1/2 cup (2 ounces) shredded sharp provolone cheese
6 large basil leaves
6 tablespoons lower-sodium marinara sauce
How to Make It
Preheat grill to medium-high heat.
Bake rolls according to package directions. Split rolls.
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.
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.
Place 1 basil leaf on bottom half of each roll; top each with 1 patty, 1 tablespoon marinara sauce, and roll top.
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.
Oh, baby. I have been making this for years now. I pulled up the recipe again on-line though to make them again recently. I have made this burger countless time for special occasions. Everyone always asks for the recipe. Recently, I made the burger mixture but made the meat into meatballs and added them to the "Spaghetti with Tomato Sauce" Cooking Light recipe (also available on-line). My family adored me :)!
This is one of my hubby's favorite burger recipes and it's super easy and quick to make! I've made this for company as well as for a couple that just had a baby and I always get rave reviews and requests for the recipe. Also, instead of using the jarred pasta sauce, I use CL's recipe for homemade marinara. I make up a big batch of it and portion it out then freeze the portions for future use.
After taking my first bite I knew I would be making this again and again. I love the combination of meats, and I am now a huge fan of Italian sausage and fennel. I didn't feel like opening a huge jar of tomato sauce for like 2 tablespoons, so I used leftover pesto, and it was awesome.
Delicious! I was a bit heavy-handed with my fresh mozzarella and also topped the burgers w/ fresh basil leaves and thinly sliced red onion. I opted for ciabatta rolls, as well. Definitely something I'll make again...maybe even try to lean up the meat a bit more.
A very tasty burger I will definitely make again. I couldn't find sweet Italian turkey sausage so I substituted the regular (pork). Also, I broiled instead of grilling because I don't have a BBQ. Other than that, I followed the recipe exactly. As for the cheese, I bought a good quality fresh mozzarella (not part-skim) as per the recipe, and found that to be plenty of cheese. Next time I think I'd like to try it open-faced on a slice of toasted french bread. Yum!
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