Italian Burgers Recipe
Italian Burgers Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"My son, Tory, loves my lasagna, which I only make on Christmas," writes Bridgetta Ealy of Pontiac, Michigan. "As a surprise I created this burger, inspired by the lasagna he loves."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 teaspoons chili sauce
  • 1 teaspoon grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 pound lean ground beef (90% lean)
  • 4 green pepper rings
  • 2 teaspoons canola oil
  • 2 slices smoked part-skim mozzarella cheese (1 ounce each)
  • 1/4 cup ricotta cheese
  • 1 teaspoon dried parsley flakes
  • 2 whole wheat hamburger buns, split
  • 1/4 cup fresh baby spinach

Directions

In a small bowl, combine the chili sauce, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into two patties; set aside.
In a large skillet, cook peppers in oil over medium heat until crisp-tender. Remove and keep warm. In the same skillet, cook burgers for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear, topping each with a pepper ring and cheese slice during the last 3 minutes.
Meanwhile, combine ricotta cheese and parsley; spread over bun bottoms. Top with spinach and burgers; replace tops. Yield: 2 servings.
Originally published as Italian Burgers in Cooking for 2 Summer 2009, p39

Nutritional Facts

1 each: 455 calories, 22g fat (9g saturated fat), 79mg cholesterol, 550mg sodium, 27g carbohydrate (7g sugars, 4g fiber), 36g protein.

  • 2 teaspoons chili sauce
  • 1 teaspoon grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 pound lean ground beef (90% lean)
  • 4 green pepper rings
  • 2 teaspoons canola oil
  • 2 slices smoked part-skim mozzarella cheese (1 ounce each)
  • 1/4 cup ricotta cheese
  • 1 teaspoon dried parsley flakes
  • 2 whole wheat hamburger buns, split
  • 1/4 cup fresh baby spinach
  1. In a small bowl, combine the chili sauce, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into two patties; set aside.
  2. In a large skillet, cook peppers in oil over medium heat until crisp-tender. Remove and keep warm. In the same skillet, cook burgers for 4-5 minutes on each side or until a meat thermometer reads 160° and juices run clear, topping each with a pepper ring and cheese slice during the last 3 minutes.
  3. Meanwhile, combine ricotta cheese and parsley; spread over bun bottoms. Top with spinach and burgers; replace tops. Yield: 2 servings.
Originally published as Italian Burgers in Cooking for 2 Summer 2009, p39

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