Best Italian Burgers With Fresh Basil Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BASIL BURGERS



Basil Burgers image

Chopped fresh basil leaves add a welcome spark to these hamburgers and wonderfully capture the taste of summer. Grilling brings out the best flavors in the ground beef as well as the basil. They're a pleasant surprise at a family cookout.-Jennie Wilburn, Long Creek, Oregon

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup loosely packed basil leaves, minced
1/4 cup minced red onion
1/4 cup Italian bread crumbs
1/4 cup dry red wine
1 to 2 teaspoons garlic salt
2 pounds lean ground beef (90% lean)
8 slices Monterey Jack cheese, optional
8 hamburger buns, split

Steps:

  • In a large bowl, combine the basil, onion, bread crumbs, wine and garlic salt. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese if desired. Serve on buns.

Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 571mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.

NORTHERN ITALIAN TRATTORIA BURGER



Northern Italian Trattoria Burger image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 burgers

Number Of Ingredients 20

2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons chopped fresh basil leaves
1/8 teaspoon fresh thyme leaves
2 tablespoons chopped shallot
1 clove garlic, chopped
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon Dijon mustard
1 1/2 sticks good quality unsalted butter, room temperature
2/3 cup grated aged Montasio or Asiago cheese
1 tablespoon olive oil
4 ounces speck (smoked prosciutto), thinly sliced and finely chopped
1/4 pound dry, hot capicola (coppa), thinly sliced and chopped (recommended: Boar's Head)
Pinch fresh rosemary leaves, finely chopped
1 1/4 pounds ground chuck
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
6 ounces shredded fontina cheese
4 potato buns, split
4 teaspoons toasted pine nuts
1 cup wild arugula (or baby arugula), lightly packed

Steps:

  • In the bowl of a food processor, combine the parsley, basil, thyme, shallot, garlic, lemon juice, and Dijon mustard and puree until smooth. Add the butter and pulse until well combined. Transfer to a small bowl and reserve.
  • Heat a large nonstick skillet over medium-high heat. Sprinkle 1/2 of the cheese into 2 to circles (approximately 4 1/2-inch in diameter) in the skillet. Cook for 2 minutes. Then carefully flip with a spatula and cook for another 1 minute. Drain on paper towels. Repeat with remaining 1/2 of the cheese.
  • Meanwhile, to make the speck, heat the oil in a large skillet over medium-high heat. Add the speck and cook until crispy, stirring occasionally, about 5 minutes. Remove from the skillet and drain on paper towels.
  • To make the patties, put capicola and rosemary in the bowl of a food processor and pulse until finely chopped. In a large mixing bowl, combine the capicola mixture, chuck, salt, and pepper; mix well. Separate the mixture into 4 equal portions and form the portions into patties to fit the size of the buns.
  • Heat large skillet or grill pan over high heat. Add the patties to the skillet and cook for 3 1/2 minutes. Flip the burgers and cook for 3 to 4 minutes or to desired doneness. During the last few minutes of cooking, top the burgers with equal amounts of fontina cheese and tent with aluminum foil to melt cheese. Also, during last few minutes of cooking, toast the buns.
  • To assemble the burgers, spread a generous amount of Italian Herb Butter on the cut sides of the buns. On each bun bottom, arrange equal amounts of pine nuts, Crispy Speck, arugula, a patty topped with cheese, and a Frico. Cover with the bun tops and serve.

ITALIAN BURGERS WITH FRESH BASIL



Italian Burgers With Fresh Basil image

A side of garlic-roasted potatoes would be wonderful with this. If you don't have any pasta sauce, mix some tomato paste with a little hot water, Italian seasoning, and garlic salt, and you'll be good to go!

Provided by JeriBinNC

Categories     Lunch/Snacks

Time 38m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
1 small onion, minced (about 1/2 cup)
3/4 cup grated parmesan cheese
1/4 cup fresh parsley, minced
1 large egg, lightly beaten
2 tablespoons italian seasoning
3/4 teaspoon pepper
1/2 teaspoon garlic salt
1/4 teaspoon fennel seed
4 slices provolone cheese
4 English muffins, split
1/2 cup pasta sauce (canned or jarred is fine)
4 fresh basil sprigs

Steps:

  • Combine first 9 ingredients; shape into 4 patties.
  • Place on grill and close lid. Grill over medium-high heat 7-8 minutes on each side or until desired level of doneness.
  • Top patties with cheese and grill 1 more minute or till cheese melts. Place muffins on grill, cut sides down, and grill 1 minute or until lightly toasted.
  • Top each burger with 2 Tbsp pasta sauce and a sprig of fresh basil.

Nutrition Facts : Calories 558.7, Fat 27.2, SaturatedFat 13.5, Cholesterol 162.4, Sodium 1019.6, Carbohydrate 32.2, Fiber 2.5, Sugar 6, Protein 44.6

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #lunch     #beef     #barbecue     #sandwiches     #ground-beef     #meat     #equipment     #grilling

Related Topics