Recipe courtesy of Beef Checkoff Program

St. Louis Burgers

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  • Total: 25 min
  • Cook: 25 min
  • Yield: 4 Servings
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1 pound Ground Beef (93% lean or leaner)

4 frozen toasted cheese ravioli

4 tablespoons marinara sauce (comes with the ravioli)

1/4 cup part-skim ricotta cheese

1 teaspoon dried Italian seasoning

4 hamburger buns, split


  1. 1)Prepare toasted ravioli and sauce per package directions. 2)Combine ricotta cheese and Italian seasoning. Add Ground Beef, mixing lightly but thoroughly. Lightly shape Ground Beef into four 1/2-inch thick patties. 3)Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160degreesF, turning occasionally. 4)Place burger on bottom half of each bun. Evenly top burgers with marinara sauce and ravioli. Close sandwiches. Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness. You may substitute your favorite marinara sauce, if desired.