- Calories 375
- Caloriesfromfat 33%
- Fat 13.9g
- Satfat 5.3g
- Monofat 4.4g
- Polyfat 1.7g
- Protein 28.1g
- Carbohydrate 32.7g
- Fiber 1.8g
- Cholesterol 80mg
- Iron 4.5mg
- Sodium 894mg
- Calcium 130mg
Italian Meatball Burgers
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.
How to Make It
Step 1
Preheat grill to medium-high heat.
Step 2
Bake rolls according to package directions. Split rolls.
Step 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.
Step 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.
Step 5
Place 1 basil leaf on bottom half of each roll; top each with 1 patty, 1 tablespoon marinara sauce, and roll top.
Chef'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.
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