Italian Burger

Total Time:
20 min
15 min
5 min

4 servings

  • 12 ounces coarsely ground beef chuck
  • 12 ounces coarsely ground beef sirloin
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons lightly crushed fennel seed
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 4 hamburger buns, for serving
  • Arugula, sliced tomato, pesto and giardiniera, for serving
  • Heat a large cast-iron skillet over medium-high heat for 5 minutes.

  • Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.

  • Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper.

  • Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes.

  • Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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