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Italian Meatball Burgers

Becky Luigart-Stayner
Hands-on time 24 mins
Total time 29 mins
Yield 6 servings (serving size: 1 burger)
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.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.