Tuscan Burger

Tuscan Burger
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This recipe gives an Italian twist to an American classic. Pork and beef burgers are seasoned with a basil, oregano, and a garlic spice blend, and then topped with fresh mozzarella and salty pancetta. 

8
Servings
532
Calories Per Serving
Deliver Ingredients

Notes

*Available from s.a.l.t. sisters

Ingredients

For the Pepper and Olive Mayo Sauce

  • 1/2  Cup  mayonnaise
  • 1/4  Cup  roasted red peppers, chopped
  • 1/2  Cup  Kalamata olives, chopped
  • 1 1/2  Pound  ground beef
  • 3/4  Pounds  mild Italian bulk sausage
  • garlic cloves
  • 3  Tablespoons  basil pesto
  • 3  Tablespoons  sun-dried tomatoes in olive oil, minced
  • 1  Tablespoon  Tuscan Farmhouse Blend*
  • 1/2  Teaspoon  freshly ground pepper
  • Olive oil
  • hamburger buns
  • slices of fresh mozzarella
  • thin slices pancetta
  • 2  Cups  baby spinach leaves
  • buns

Directions

For the Pepper and Olive Mayo Sauce

Combine mayonnaise, red peppers, and olives until well blended. Set aside. 

Spread the meats out on a board; add the garlic, pesto, sun-dried tomatoes, Tuscan Farmhouse Blend, and pepper. Blend ingredients into meat, being careful not to overmix. Make into eight equally-sized burgers. 

Brush burgers with olive oil. Grill burgers on medium high heat, about 4 minutes per side. 

To assemble the burgers, spread the mayonnaise mixture over the top and bottom bun halves. Add burger patty, then top with a mozzarella slize, pancetta slice, and a few spinach leaves. 

Nutritional Facts

Total Fat
22g
31%
Sugar
10g
11%
Saturated Fat
7g
29%
Cholesterol
84mg
28%
Carbohydrate, by difference
50g
38%
Protein
32g
70%
Vitamin A, RAE
23µg
3%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
44mg
4%
Choline, total
18mg
4%
Fiber, total dietary
2g
8%
Folate, total
22µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
55mg
17%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
283mg
40%
Selenium, Se
20µg
36%
Sodium, Na
734mg
49%
Water
106g
4%
Zinc, Zn
6mg
75%

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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