Since my childhood, my Italian family has been making Italian Hamburgers for Christmas dinner. I have taken an ages-old family recipe and elevated it a notch or two. This burger takes the flavors of an Italian meatball and combines it with pesto, Italian seasonings and cheeses and serves it up on a unique presentation for the bun, warm and chewy on the inside, light and crisp on the outside. Bon appetite!
Ingredients (For the burger patty):
Mix Italian Booster with Ground Pork by hand in mixing bowl, combining thoroughly. Add remaining ingredients and mix well. Form into 6 oz patties and grill over medium heat or in a 350⁰ oven until done (165⁰ internal temp). Melt 4 cheese blend on burgers before assembly.
Pesto Mayo: ½ cup mayonnaise and 2 Tbsp Pesto, mixed
Marinara Sauce (use your favorite or make your own using 1 can Fire Roasted Diced Tomatoes, ½ cup Tomato Paste, 1 Tbsp Italian Booster)
4 Cheese Blend (Parmesan, Romano, Provolone, Asiago)
Tempura-battered Ciabatta Bun: for the buns, make Tempura Batter using 2 cups ice cold water and 2 cups flour, whisk together). Dip buns in Tempura Batter and deep fry in oil until golden and crisp.
Assembly top to bottom:
- Top Bun
- Marinara Sauce
- Melted Cheese
- Burger Patty
- Shredded Lettuce
- Pesto Mayo
- Bottom Bun