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.

Yield: 6 servings (serving size: 1 burger)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 24 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Calories from fat: 33%
  • Fat: 13.9g
  • Saturated fat: 5.3g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 28.1g
  • Carbohydrate: 32.7g
  • Fiber: 1.8g
  • Cholesterol: 80mg
  • Iron: 4.5mg
  • Sodium: 894mg
  • Calcium: 130mg

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. 1. Preheat grill to medium-high heat.
  2. 2. Bake rolls according to package directions. Split rolls.
  3. 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. 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. 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.

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