Best Provolone Burgers Recipes

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PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS



Portobello Burgers with Pesto, Provolone, and Roasted Peppers image

Provided by Jill Silverman Hough

Categories     Cheese     Mushroom     Pepper     Vegetarian     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup purchased pesto
1/4 cup mayonnaise
4 sourdough, whole grain, or ciabatta rolls, split horizontally
4 portobello mushrooms, stemmed, dark gills scraped out
Olive oil
Roasted red peppers from jar, drained
4 cups arugula (about 2 ounces)
4 slices provolone cheese

Steps:

  • Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
  • Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
  • Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

PROVOLONE BURGERS



Provolone Burgers image

Grilled hamburgers that are seasoned with garlic, onion and herbs and topped with melted cheese are a summertime staple for us. A nice change of pace from the usual American or cheddar, mild provolone cheese is great on these beef patties. -Cheryl Maczko Arthurdale, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1 medium onion, finely chopped
2 large eggs, lightly beaten
3 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 pounds ground beef
8 slices provolone cheese
8 sandwich rolls, split
Lettuce leaves

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, covered, over medium-hot heat for 5-7 minutes on each side or until a thermometer reaches 160°., Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Top each with a burger and lettuce.

Nutrition Facts :

HOT SAUSAGE BURGERS WITH BROCCOLI RABE AND PROVOLONE



Hot Sausage Burgers with Broccoli Rabe and Provolone image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 20

1 1/2 to 1 3/4 pounds coarsely ground pork (ask butcher to do this)
1 teaspoon crushed red pepper flakes, 1/3 palmful
2 teaspoons smoked sweet paprika, 2/3 palmful
1 1/2 teaspoons ground fennel, fennel pollen or 1 teaspoon fennel seed
1 teaspoon ground sage, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon granulated garlic, 1/3 palmful
Salt
Extra-virgin olive oil, for drizzling, plus 1 tablespoon
3 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
1 cup tomato sauce
Freshly ground black pepper
1 small bundle broccoli rabe, tough ends discarded
1 large or 2 small cloves garlic, finely chopped
A few grates nutmeg
4 thick deli slices sharp provolone cheese
4 ciabatta rolls or other crusty rolls, split
Store-bought olive oil-rosemary or herb flavored fancy potato chips

Steps:

  • In a large bowl, combine the pork, red pepper flakes, paprika, fennel, sage, onion, garlic and salt, to taste. Form the meat into 4 patties, put on a plate and coat with a drizzle of extra-virgin olive oil.
  • Heat a small pot over medium-low heat and add the brown sugar, Worcestershire, vinegar, tomato sauce and black pepper, to taste. Simmer until the mixture becomes a thick steak sauce consistency, about 15 minutes.
  • Add a couple inches of water to a medium skillet over medium-high heat. Bring to a boil, then salt the water and add the broccoli rabe. Cook for 5 minutes, then drain. Transfer the broccoli rabe to a cutting board and chop it into 2-inch pieces. Set aside. Return the skillet to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil. Stir in the chopped garlic and the broccoli rabe. Saute for 2 minutes, then season with a few grates of nutmeg, to taste.
  • Heat a drizzle of extra-virgin olive oil in a skillet over medium-high heat, add the patties and cook for 5 to 6 minutes on each side. Top the patties with a slice of provolone during the last minute of cook time and tent with foil to melt.
  • Divide the broccoli rabe on the bottoms of the rolls and top with the cheesy sausage patties. Slather some of the warm sauce on the roll tops and cover the burgers. Serve the burgers on individual plates with a few chips alongside.

MEATBALL PROVOLONE BURGERS WITH GARLIC PARMESAN AIOLI



Meatball Provolone Burgers with Garlic Parmesan Aioli image

Who says meatballs are just for spaghetti? The flavors make an awesome grilled burger that goes great with our Food Should Taste Good® olive tortilla chips!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 15

1/3 cup mayonnaise
2 tablespoons grated Parmesan cheese
2 cloves garlic, finely chopped
1 lb lean (at least 80%) ground beef
1/2 cup Italian style panko crispy bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, very finely chopped (1/4 cup)
1 small green bell pepper, cut into rings
1 small red bell pepper, cut into rings
2 tablespoons olive oil
4 slices provolone cheese
4 ciabatta buns, split
Food Should Taste Good® olive tortilla chips

Steps:

  • In small bowl, mix Garlic Parmesan Aioli ingredients; cover and refrigerate. Heat gas or charcoal grill. In medium bowl, mix beef, bread crumbs, milk, salt, pepper and onion. Shape mixture into 4 patties, about 1/2 inch thick. Make indentation the size of a quarter in center of each burger so burgers remain level during grilling.
  • Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Toss green and red bell pepper rings with oil to coat. Add bell pepper rings to side of grill for last 8 to 10 minutes of cooking, turning once, until crisp-tender. During last 2 minutes of cooking, top each patty with cheese. Cook until cheese is melted.
  • Spread about 1 tablespoon Garlic Parmesan Aioli mixture on cut sides of buns. Place burgers on bottom halves of buns; top with peppers. Cover with top halves of buns.

Nutrition Facts : Calories 670, Carbohydrate 46 g, Cholesterol 100 mg, Fat 3, Fiber 2 g, Protein 36 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1310 mg, Sugar 6 g, TransFat 1 1/2 g

KILLER PROVOLONE-STUFFED PESTO BURGERS



Killer Provolone-Stuffed Pesto Burgers image

I've started experimenting with dry mixes adding them to hamburger to "perk up" the flavor, this is the latest! We felt like we were eating at a very upscale bistro cafe! Hope you try them before the summer is over, they are to die for! Enjoy!

Provided by Wildflour

Categories     Meat

Time 28m

Yield 3 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground beef
1 (1/2 ounce) package dry pesto sauce mix
1 cup shredded provolone cheese or 1 cup mozzarella cheese, and more if desired
3 kaiser rolls
3 slices tomatoes
3 lettuce leaves
3 slices red onions
3 tablespoons mayonnaise
1 teaspoon prepared basil pesto (in the jar)

Steps:

  • Mix dry pesto mix into hamburger well.
  • Shape into 6 THIN patties, (they will be large).
  • (Make sure edges are nice, not cracked).
  • Top 3 patties with the provolone cheese evenly, in the center.
  • Top each with the remaining patties and seal edges well.
  • In very small bowl, mix mayo and jarred pesto sauce for spreading later.
  • Grill burgers, approximately 12-13 minutes total, turning once, or til burgers are done, over medium-high grill.
  • When burgers are just about done, grill buns lightly.
  • Spread inside top rolls with pesto mayo, place burgers on bottom roll.
  • Top burgers with lettuce, tomato and onion.
  • Place top rolls on.

Nutrition Facts : Calories 792.3, Fat 41.9, SaturatedFat 17.8, Cholesterol 181.6, Sodium 958, Carbohydrate 37.7, Fiber 2.3, Sugar 3.5, Protein 63.1

PROVOLONE PEPPER BURGERS



Provolone Pepper Burgers image

I'm known around our neighborhood as the "grill sergeant". These burgers are one of my most-requested entrees. They're a flavorful change from plain ground beef patties.-Nick Mescia, Surprise, Arizona

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/3 cup finely cubed provolone cheese
1/4 cup diced roasted red peppers
1/4 cup finely chopped onion
Salt and pepper to taste
1 pound ground beef
4 hamburger buns, split

Steps:

  • In a bowl, combine the cheese, red peppers, onion, salt and pepper. Add beef and mix well. Shape into four patties. , Grill, covered, over medium-hot heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns.

Nutrition Facts :

PROVOLONE BURGERS



Provolone Burgers image

This is in the new Taste of Home magazine. I made them along with Fried Dill Pickle Coins (also from TOH) & my husband & daughter thought they were both awesome!!! Cooking time is approximate.

Provided by Doglover61aka Earnh

Categories     Lunch/Snacks

Time 33m

Yield 8 serving(s)

Number Of Ingredients 11

2 eggs, beaten
1 medium onion, finely chopped
3 teaspoons dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
3 lbs ground beef
8 slices provolone cheese
8 sandwich buns, split
lettuce

Steps:

  • In a bowl, combine the first seven ingredients.
  • Crumble beef over mixture; mix well.
  • Shape into eight patties.
  • Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear.
  • Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted.
  • Grill rolls cut side down for 1-2 minutes or until toasted.
  • Top with lettuce& burgers.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS



PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS image

Categories     Sandwich     Mushroom

Yield 4 burgers

Number Of Ingredients 8

1/2 cup purchased pesto
1/4 cup mayonnaise
4 sourdough, whole grain, or ciabatta rolls, split horizontally
4 portobello mushrooms, stemmed, dark gills scraped out
Olive oil
Roasted red peppers from jar, drained
4 cups arugula (about 2 ounces)
4 slices provolone cheese

Steps:

  • Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

BLUE CHEESE AND PROVOLONE BURGERS WITH BBQ SAUCE



Blue Cheese and Provolone Burgers With BBQ Sauce image

Blue cheese surprise and BBQ sauce burgers? Give these a try. Use Maytag blue cheese or go Italian with Gorgonzola, and serve these cheeseburgers with your favorite potato salad and coleslaw.

Provided by CookinCowgirl

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs ground chuck
1 teaspoon salt
1 teaspoon fresh ground pepper
1/2 teaspoon liquid smoke
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Tabasco sauce
1/2 cup blue cheese, crumbled
favorite barbecue sauce
6 slices provolone cheese
lettuce
tomatoes
red onion, sliced
6 kaiser rolls or 6 onion hamburger buns

Steps:

  • Fire up the grill.
  • In a bowl, combine the ground beef with salt, pepper, liquid smoke, Worcestershire sauce, garlic powder, and Tabasco.
  • Divide the blue cheese into six portions and the ground beef into six portions.
  • "Hide" one portion of blue cheese in the center of one portion of beef and form a patty.
  • When the six patties are formed, grill them to desired doneness.
  • Place patties on hamburger buns, topped with Provolone cheese, BBQ sauce, and fixin's.

Nutrition Facts : Calories 487.3, Fat 22.8, SaturatedFat 10.8, Cholesterol 101.5, Sodium 1192, Carbohydrate 31.4, Fiber 1.4, Sugar 1.3, Protein 37.1

SPICY PORK BURGERS WITH PEPPERS AND PROVOLONE



SPICY PORK BURGERS WITH PEPPERS AND PROVOLONE image

Categories     Pork

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil, plus more for the grate
2 red bell peppers, seeded and quartered
1 red onion, sliced
kosher salt and black pepper
1 1/4 pounds ground pork
1 1/2 teaspoons crushed fennel seed
1 teaspoon crushed red pepper
1 clove garlic, chopped
4 slices provolone (about 2 ounces)
4 sesame seed hamburger buns, split

Steps:

  • 1.Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate. 2.Mix together the bell peppers, onion, oil, and ¼ teaspoon each salt and black pepper in a medium bowl until coated. Grill, covered, turning occasionally, until the peppers are charred and tender and the onion is tender, 5 to 7 minutes for the peppers and 12 to 14 minutes for the onion. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels. 3.In a second medium bowl, gently mix together the pork, fennel seed, crushed red pepper, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper with your hands until just combined. Form the pork mixture into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty (this will prevent overplumping during cooking). 4.Grill the burgers until cooked through and an instant-read thermometer inserted in the center registers 145° F, 8 to 10 minutes per side.* During the last 2 minutes of cooking, top the burgers with the provolone and cook, covered, until melted. Grill the buns, split-side down, until toasted, 10 to 20 seconds. 5.Stack the burgers, peppers, and onion between the buns.

PORTOBELLO BURGERS WITH PESTO, PROVOLONE, AND ROASTED PEPPERS



Portobello Burgers with Pesto, Provolone, and Roasted Peppers image

How to make Portobello Burgers with Pesto, Provolone, and Roasted Peppers

Provided by @MakeItYours

Number Of Ingredients 8

purchased pesto
mayonnaise
sourdough, whole grain, or ciabatta rolls, split horizontally
portobello mushrooms, stemmed, dark gills scraped out
Olive oil
Roasted red peppers from jar, drained
arugula (about 2 ounces)
slices provolone cheese

Steps:

  • Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
  • Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
  • Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

SWEET RED PEPPER-PROVOLONE BURGERS



Sweet Red Pepper-Provolone Burgers image

Make and share this Sweet Red Pepper-Provolone Burgers recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup provolone cheese, finely cubed
1/4 cup diced sweet red pepper
1/4 cup finely minced onion
salt and pepper
1 lb ground beef
4 onion rolls, split and toasted

Steps:

  • Mix first 4 ingredients.
  • Add ground beef and mix well.
  • Shape into 4 patties.
  • Grill or broil about 5 minutes per side, or until desired doneness.
  • Place on toasted onion roll, and add you favorite garnishes.

Nutrition Facts : Calories 475.4, Fat 23.9, SaturatedFat 9.8, Cholesterol 88.5, Sodium 530, Carbohydrate 32, Fiber 1.6, Sugar 1.9, Protein 31.1

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