Open-Face Italian Hamburgers

A fun Italian twist on hamburgers might be exactly what your family needs to pep up dinner. Serve these flavorful patties open-faced on top of focaccia.


4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 307
Caloriesfromfat 28 %
Fat 9.4 g
Satfat 3.5 g
Monofat 3 g
Polyfat 0.5 g
Protein 29.5 g
Carbohydrate 26.9 g
Fiber 0.0 g
Cholesterol 70 mg
Iron 0.0 mg
Sodium 569 mg
Calcium 0.0 mg


1 pound ground round
1 tablespoon chopped fresh basil
1/4 teaspoon dried crushed red pepper
1/4 teaspoon salt
2 small sweet red peppers
1/4 cup fat-free Italian dressing
2 cloves garlic, minced
4 (1/4-inch-thick) slices purple onion
Vegetable cooking spray
2 (5 1/2-inch) focaccia rounds (Italian flatbread), cut in half horizontally
12 large spinach leaves
8 large basil leaves


Combine first 4 ingredients in a medium bowl; stir well. Shape mixture into 4 (1/2-inch-thick) patties.

Cut peppers in half lengthwise; remove and discard stems, seeds, and membranes.

Combine Italian dressing and garlic. Brush pepper halves and onion slices with dressing mixture.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place meat patties, pepper halves, and onion slices on rack; grill, covered, 5 minutes on each side or until done, basting occasionally with dressing mixture. Brush focaccia rounds lightly with dressing mixture. Place on grill rack; grill 2 minutes on each side or until lightly toasted.

To serve, place focaccia rounds on serving plates; arrange 3 spinach leaves on each. Top each with a meat patty, onion slice, pepper half, and 2 basil leaves.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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