2 ratings

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. 


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


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
  • 2 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
  • 8 hamburger buns
  • 8 slices of fresh mozzarella
  • 8 thin slices pancetta
  • 2 Cups baby spinach leaves
  • 8 buns


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.