RECIPES: Recipe Details

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The Italian

I am considered to be a good cook. Since I am of Italian decent I love to cook with those herbs and spices that say Italy so I created "The Italian".


2 pounds ground BEEF
½ Cup julienne sliced sun-dried tomatoes that have been packed in oil
½ Cup Commercially prepared pesto
3 Minced Garlic Cloves
½ Cup Italian Flat Leaf Parsley finely chopped
1 Cup good quality mayonnaise
2 Tablespoons Capers
1 Cup Arugala
1 Cup Pancetta cooked diced and fat drained
½ tsp Fennel powder
½ pound Fontina Cheese
1 cup Parmesan Cheese
½ Cup evenly separated
1 1/2 teaspoon Sea Salt
1 T coursely ground pepper
4 Ciabatta buns


For the burger's filling: Mix Sundried tomatoes cooked and drained pancetta, garlic and Fontina cheese. For the burger: In a separate bowl mix ground beef, garlic, parsley, powered fennel, salt and pepper. Roll into 4 equal sized balls. Make a hole for the Sundried tomatoes mixture, stuff filling into the hole and close ball around mixture making sure the mixture is enclosed in the beef and then press balls into patties. For dressing: mix mayonnaise pesto, Parmesan cheese, ¼ Cup olive oil and capers. Mix well. Grill burgers over high heat until the juices of the burger come to the top and the burger releases from the grill grates and turn. Turn burger over and grill the other side for about 4 minutes. For the bun: Toast Ciabata bread using the remaining olive oil brushing the roll. Turn patties onto a Ciabatta roll and dress with dressing mixture and arugala leafs.