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The Beastly Half-Pound Italian Burger

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Sorry.  I didn’t take a lot of pictures.  There was just too much prep.  The end result was completely worth it.

I know it’s hard to tell, so here is a list of the layers, starting from the bottom:  bun, basil leaves, roasted red pepper, tomato basil mayo, crispy prosciutto, burger, smoked provolone, a little more mayo, and the bun.

As if that’s not enough, the burger itself has some rosemary butter inside.  Like I said, a lot of prep.  I pulled this out of Better Homes and Gardens.  It was in a section about tailgating.  For some reason the recipe page mentions, and it mentions the calorie count.  I guess I should pay closer attention to things like the name of the recipe.  Seriously, what did I expect from a half-pound burger?  Not to mention the fact that to make four burgers the recipe called for a pound and a half of ground chuck and a half pound of sausage.  I know.  I feel my arteries hardening.  It makes me feel only slightly better that I cut off the bottom half of my portion.  Hopefully the fact that I have to type out the recipe will burn a few of those 1100 calories.

Rosemary Butter:  mix 1/2 cup of softened butter with 1 teaspoon of chopped rosemary.  Transfer to plastic wrap and roll into a log.  Place it in the freezer during prep, or make a day ahead.

Tomato Basil Mayo:  mix 1/3 cup of mayo, 2 tablespoons of chopped sun-dried tomatoes, 1 tablespoon of basil, and 1 teaspoon of lemon juice.  Cover and chill.  I feel that I should note that the actual recipe says to use 1 tablespoon of parsley.  I’m not quite sure how that would turn into tomato basil mayo.

Beastly Burger:

3/4 cup of grated parmesan

1/3 cup finely chopped onion

1/4 cup chili sauce

1 1/2 teaspoons of Italian seasoning

1/2 teaspoon of garlic powder

1/2 teaspoon of black pepper

1/4 teaspoon salt

1 1/2 pounds ground beef chuck

1/2 pound Italian sausage

Combine the first seven ingredients, then add the beef and sausage, and mix with a cook’s best tools — your hands.  Divide into four portions and when you shape into patties place a 1/2-inch thick piece of rosemary butter into the center portion.  Grill away.

Just a couple of things:  the recipe says to grill your own peppers, but I took mine right out of the jar and it worked out fine.  I also toasted my buns; everything is better on toast.  I love provolone, but with everything else going on I wouldn’t have missed it.  The prosciutto and the mayo were the highlights as far as I was concerned.  If there’s ever a next time I will make eight burgers and cut the butter into smaller portions.

Eat Well and Savor.


About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

4 responses »

  1. How did you get a bite out of that monster of a burger? yummmm!

  2. mmm.. I think having the Prosciutto and Provolone inside the burger patty might be interesting too 🙂

  3. OMG- I found this receipe a couple of years ago and lost it! I made it once at a party and still have people asking for more! It is by far the best burger ever! Thanks for posting the receipe


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