Recipe courtesy of Food Network

Italian Burger

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  • Total: 20 min
  • Prep: 15 min
  • Inactive: 5 min
  • Yield: 4 servings
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Ingredients

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.

Directions

  1. Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
  2. 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.
  3. 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.
  4. 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.
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