Tuscan Burger
Tuscan Burger
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.
Servings
8
servings
Ingredients
- 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 pound mild italian bulk sausage
- 2 garlic cloves
- 3 tablespoon basil pesto
- 3 tablespoon sun-dried tomatoes in olive oil, minced
- 1 tablespoon tuscan farmhouse blend*
- 1/2 teaspoon freshly ground pepper
- olive oil
- 8 hamburger buns
- 8 slices of fresh mozzarella
- 8 thin slices pancetta
- 2 cup baby spinach leaves
- 8 buns
Directions
- 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.