Burgers a la Pizzaiola
This recipe transforms classic burgers into a vibrant Italian-inspired dish by infusing ground sirloin with sun-dried tomatoes, fresh basil, garlic, and cheeses. The patties are grilled to perfection and served on toasted sourdough rolls with a variety of "pizzaiola" toppings. It's a flavorful and quick take on a traditional burger, ideal for a satisfying meal.
Equipment
- 1 Grill Pan or Grill Essential for charring burgers and toasting rolls evenly.
- 1 Food Processor For finely blending the aromatic ingredients for the burger mixture.
- 1 Large Mixing Bowl For combining the beef with the flavor paste.
- 1 Pastry Brush For evenly coating the sourdough rolls with olive oil.
- 1 Tongs For safely flipping burgers and rolls on the hot grill.
Ingredients
Main
- 4 cloves garlic peeled and smashed
- 1/4 cup 5 or 6 sun-dried tomatoes in oil, drained
- 1/3 cup fresh basil leaves packed
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds ground sirloin beef
- 8 sourdough rolls halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Topping suggestions: shredded cheese fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.
- 4 cloves garlic peeled and smashed
- 1/4 cup 5 or 6 sun-dried tomatoes in oil, drained
- 1/3 cup fresh basil leaves packed
- 1/3 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1 tablespoon tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds ground sirloin beef
- 8 sourdough rolls halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Topping suggestions: shredded cheese fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.
Instructions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.
- Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.
- Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.
Notes
Meat Handling: Avoid overmixing the ground sirloin with the flavor paste to ensure tender, juicy burgers. Gentle handling is key to a good texture. Flavor Integration: The sun-dried tomato and herb mixture is crucial. For an extra layer of umami, briefly bloom the tomato paste in a hot pan with a touch of olive oil before adding it to the food processor with other ingredients. Grilling Technique: Ensure the grill is sufficiently hot before placing the patties to achieve a good sear and prevent sticking. Grill marks add visual appeal and flavor. Resting Burgers: Always allow the cooked burgers to rest for at least 5 minutes off the heat. This allows the juices to redistribute, resulting in a more succulent patty. Roll Toasting: Toasting the sourdough rolls briefly adds texture and prevents them from becoming soggy. Watch them closely as they can burn quickly. Topping Versatility: Encourage creativity with toppings; fresh mozzarella and a drizzle of pesto or a thin slice of prosciutto would elevate the "pizzaiola" theme even further.