Stuffed Italian Burgers

Yield: 3 burgers


For the patties:

1 lb. ground sirloin

2 tbsp. yellow onion, finely chopped

1 tsp. garlic, minced

1 tsp. salt

½ tsp. Italian seasoning

¼ tsp. black pepper

1-2 dashes of balsamic vinegar

Sliced fresh mozzarella

Fresh basil leaves

6 slices pancetta

For the basil ketchup:

½ cup ketchup

Handful fresh basil leaves (about ¼ cup)

1 clove garlic

½ tsp. red pepper flakes

For serving: 

Kaiser rolls

Garlic butter

Fresh tomato slices

Green lettuce


To make the patties, combine the ground sirloin, onion, garlic, salt, Italian seasoning, pepper and balsamic vinegar in a large bowl.  Mix well to thoroughly combine.  Divide the mixture into three equal portions; divide each of these further into halves so that you have 6 equal portions of the meat mixture.   Form each portion into a thin, round patty.  Place a slice of fresh mozzarella and a few basil leaves on top of three of the patties.  Lay the remaining patties on top of these, sandwiching the mozzarella in the center.  Pinch the edges of the patties together to form one large patty with the cheese in the center.  Wrap 2 slices of pancetta around each patty.  Preheat the grill.  

While the grill is heating, make the basil ketchup.  Combine the ketchup, basil, garlic and red pepper flakes in a blender or food processor and pulse until well combined and finely chopped.  Set aside. 

Cook the burgers on the preheated grill until cooked to your desired doneness and until the cheese inside has melted.  Just before the burgers are done cooking, split the Kaiser rolls in half.  Toast the buns and then spread with garlic butter.  Assemble the cooked burgers on the rolls with fresh lettuce, tomato, and basil ketchup as desired.   

From Annie's Eats