Best Two Tomato Italian Burgers Recipes

TWO-TOMATO ITALIAN BURGERS

Two-Tomato Italian Burgers image

Dinner ready in 30 minutes! Check out these beef and pork sausage burgers packed with tomatoes. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

12 sun-dried tomato halves (not oil-packed)
1 lb lean (at least 80%) ground beef
1/2 lb bulk Italian pork sausage
6 slices (1 oz each) provolone cheese, cut in half
12 fresh basil leaves, if desired
12 slices tomato, cut in half
6 slices ciabatta bread or other Italian flatbread, cut in half

Steps:

Heat gas or charcoal grill. Place sun-dried tomatoes in small bowl. Pour enough boiling water over tomatoes to cover. Let stand 10 minutes.
Drain tomatoes; chop. In large bowl, mix beef, sausage and chopped tomatoes. Shape mixture into 6 oblong patties, about 1/2 inch thick.
Place patties on grill over medium-high heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Top each burger with cheese for last 2 minutes of grilling.
Top burgers with basil and tomatoes. Serve burgers between slices of ciabatta bread.

Nutrition Facts : Calories 555, Carbohydrate 42 g, Cholesterol 90 mg, Fiber 3 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1080 mg

ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS

Italian Burgers with Roasted Tomatoes and Caramelized Onions image

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 21

Ingredients

1/2 cup mayonnaise
2 tablespoons chopped drained sun-dried tomatoes packed in oil
2 cloves garlic, roughly chopped
1 tablespoon roughly chopped fresh parsley and/or basil
Kosher salt and freshly ground pepper
4 plum tomatoes, halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
For the caramelized onions:
4 tablespoons unsalted butter
3 large onions, thinly sliced
Pinch of sugar
Vegetable oil, for the grill
1 pound ground beef chuck
1 mild Italian sausage link, casing removed
Kosher salt and freshly ground pepper
4 slices provolone cheese
4 brioche or hamburger buns, split
Baby arugula, for topping

Steps:

Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.

GRILLED ITALIAN BURGERS

Grilled Italian Burgers image

Categories Sandwich Pork Dinner Lunch Mayonnaise Bon Appétit

Yield Makes 4

Number Of Ingredients 10

Ingredients

1 pound hot Italian sausage, casings removed
8 ounces ground pork
3 garlic cloves, pressed
2 teaspoons dried Italian seasoning, crumbled
1/4 cup minced drained oil-packed sun-dried tomatoes
1/4 cup mayonnaise
4 1/2-inch-thick onion slices
1 large red bell pepper, quartered lengthwise
4 1/4-inch-thick slices provolone cheese
4 onion rolls, cut horizontally in half

Steps:

Mix first 4 ingredients in large bowl. Season with pepper. Divide mixture into quarters. Shape each into 3/4-inch-thick party. Mix tomatoes and mayonnaise in small bowl to blend. (Can be prepared 1 day ahead. Cover patties and tomato mayonnaise separately and chill.)
Prepare barbecue (medium-high heat). Grill burgers, onions and peppers until burgers are cooked through and onions and peppers are lightly charred, turning occasionally, about 10 minutes. Move peppers and onions to cool side of grill. Top burgers with cheese. Place rolls on grill cut side down. Cover with lid and cook until cheese melts and buns are heated through, about 2 minutes. Transfer buns to plates. Spread 3/4 tablespoon mayonnaise mixture over each bun half. Top with burger, then bell pepper and onion. Cover with top half of buns and serve.