1 rating

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. 

Ready in
25 m


*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. 

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.