RECIPES: Recipe Details

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Everything But the Kitchen Sink Italian Burger

Like many, I like Italian food and wanted to come up with a burger that was easy to prepare on a weeknight, but was full of Italian flavors. I tried a variety of combinations, but kept coming back to this one.


Sun-Dried Tomato Mayonnaise
10 Sun-dried tomatoes
2 Cloves Garlic - minced
1/4 Teaspoon Kosher Salt
2 Heaping Teaspoons Capers - Roughtly Chopped
2 Tablespoons Finely Chopped Basil
1 Cup Mayonaise
Beef Patties
1 4 oz. Jar Pimentos
3 Tablespoons Chopped Basil
3 Cloves Garlic - Roughly Chopped
3 Medium Shallots - Sliced
1 Teaspoon Salt
4 oz. Prosciutto - Chopped
1 Tablespoon Worcestershire Sauce
1 3/4 Pounds Ground Chuck
Vegetable Oil for Grill
6 Slices Smoked Provolone
6 English Muffins - Halved
Sun Dried Tomato Mayonnaise - Prepared Above
6 Slices Fresh Tomato


Pre-heat gas grill to medium-high.
To prepare Sun-Dried Tomato Mayonnaise: Place sun-dried tomatoes in hot water to re-hydrate. With the back of a knife, work the garlic and kosher salt into a paste. Combine the garlic paste, chopped capers, and chopped basil in a small bowl. Add mayonnaise and stir to combine well. Drain sun-dried tomatoes well, roughly chop and add to mayonnaise mix. Put in refrigerator or cooler.
Beef Patties: In a small food processor combine the pimentos, basil, garlic, shallots, salt, prosciutto, and worcestershire sauce. Process until ingredients are finely chopped and well combined (approximately 15-25 seconds). (I use the small food processor that comes with an immersion blender.) Combine food processor mixture with the ground chuck. While trying to handle the meat as little as possible, it is important to thoroughly incorporate the mixture with the ground chuck. Form six patties of equal size. Thoroughly oil the preheated grill. Place the beef patties on the grill and cook, covered, for approximately 4-5 minutes for medium. Open the grill, flip the burgers, and place the sliced provolone on each burger. Cover and cook for an additional 4-5 minutes. Remove burgers to a plate and cover with foil to keep warm. Place the English muffins halves on the grill and toast until light brown. Coat each half of the muffin with some of the sun-dried tomato mayonnaise, place the burger on the bottom half of the muffin, top with a fresh slice of tomato and add the top half of the muffin.


Smoked mozarella also works well with this recipe, but its flavor is milder than the smoked provolone. I also tried several bun possibilities and ended up with English muffins because they were crisp when toasted, but not too "bready."