ITALIAN BURGER Recipe

Name: Taste of Italy 23s ITALIAN BURGER Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 lb ground beef (80/20); 0.25 lb Italian sausage (mild), casing removed; 1 tsp garlic, minced; 1 tbsp fresh parsley, finely chopped; 0.5 tsp dried oregano; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.25 tsp red pepper flakes (optional); 4 oz fresh mozzarella, sliced 1/4"; 2 slices provolone slices; 0.5 cup roasted red peppers, sliced; 2 tbsp sun‑dried tomatoes in oil, julienned; 4 pieces pepperoncini or banana peppers, sliced; 0.25 cup red onion, thinly sliced; 8 leaves fresh basil leaves; 0.5 cup marinara sauce (store bought or homemade), warmed; 2 tbsp garlic aioli (or mayonnaise); 1 tbsp balsamic glaze; 2 pieces Italian sandwich rolls (or ciabatta), split; 1 tbsp olive oil; 1 tsp butter, softened (optional)

Inspired by Taste of Italy 23

Time35m

Serves2

Make Italian Burger Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef (80/20)

1/4 lb Italian sausage (mild), casing removed

1 tsp Garlic, minced

1 tbsp fresh parsley, finely chopped

1/2 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/4 tsp red pepper flakes (optional)

Cheese & Toppings

4 oz fresh mozzarella, sliced 1/4"

2 slices provolone slices

1/2 cup Roasted red peppers, sliced

2 tbsp sun‑dried tomatoes in oil, julienned

4 pieces pepperoncini or banana peppers, sliced

1/4 cup Red onion, thinly sliced

8 leaves Fresh basil leaves

Sauce & Dressing

1/2 cup marinara sauce (store bought or homemade), warmed

2 tbsp garlic aioli (or mayonnaise)

1 tbsp balsamic glaze

Bread & Finish

2 pieces Italian sandwich rolls (or ciabatta), split

1 tbsp olive oil

1 tsp butter, softened (optional)

Method

Burger Patties & Seasoning

Mix and form patties

In a mixing bowl combine ground beef and Italian sausage. Add minced garlic, chopped parsley, dried oregano, salt, black pepper, and red pepper flakes (if using). Gently mix with your hands or a spoon until just combined — avoid overmixing. Divide mixture into 2 equal portions and form tight patties slightly larger than the rolls (they will shrink during cooking). Make a shallow dimple in the center of each patty with your thumb to help them cook evenly.

Rest

Cover patties and refrigerate for 15 minutes while you prepare toppings and preheat cookware. This firms them up and helps them keep shape.

Cooking Patties & Cheese

Heat a cast‑iron skillet or heavy pan over medium‑high heat until hot. Add 1 teaspoon neutral oil or olive oil. Place patties in pan and cook undisturbed for 3–4 minutes until a brown crust forms. Flip and reduce heat to medium. Spoon warmed marinara over each patty and top immediately with slices of fresh mozzarella and provolone. Cover pan with a lid for 1–2 minutes to melt cheese and warm sauce. Internal temperature should reach 160°F (71°C) for well‑done beef; adjust time if you prefer slightly less cooked patties.

Bread & Finish

While patties cook, brush the cut sides of the rolls with olive oil and a thin layer of softened butter if using. Toast rolls face‑down in a separate skillet or on a grill pan over medium heat until golden and slightly crisp, about 1–2 minutes per side.

Spread garlic aioli on the bottom halves of the toasted rolls. Place the sauced, cheesy patties onto the bottom halves. Arrange roasted red peppers, sun‑dried tomatoes, red onion slices, pepperoncini, and fresh basil on top of each patty. Drizzle about 1/2 tablespoon balsamic glaze over the toppings on each sandwich. Close with the roll tops.

If desired, press sandwiches lightly in a panini press or return briefly to the skillet, pressing with a spatula and covering, for 30–45 seconds to meld flavors and warm fillings. Remove and let rest 1 minute before serving.

Serving & Notes

Serve Italian Burgers hot with extra marinara or balsamic glaze on the side. Offer additional pepperoncini or fresh basil for garnish. Leftover patties keep refrigerated up to 2 days; reheat gently to preserve cheese and texture.