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.

Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 28%
  • Fat: 9.4g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 29.5g
  • Carbohydrate: 26.9g
  • Fiber: 0.0g
  • Cholesterol: 70mg
  • Iron: 0.0mg
  • Sodium: 569mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Combine first 4 ingredients in a medium bowl; stir well. Shape mixture into 4 (1/2-inch-thick) patties.
  2. Cut peppers in half lengthwise; remove and discard stems, seeds, and membranes.
  3. Combine Italian dressing and garlic. Brush pepper halves and onion slices with dressing mixture.
  4. 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.
  5. 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.
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