Grilled Italian Meatball Burgers
This grilled Italian meatball burger is a must try when you want something new for your burgers. Check out the easy recipe here.
Equipment
Large mixing bowl
Grill (gas or charcoal)
Instant-read thermometer
Grill tongs
Basting brush or paper towels for oiling grate
Ingredients
- 1⅓ cups plain breadcrumbs - 120g
1 teaspoon dried oregano
1 large egg - lightly beaten
3 cloves garlic - minced
¼ teaspoon salt
1 teaspoon dried basil
½ pound ground beef (minced beef) - lean ; 225g
¼ teaspoon dried thyme
½ pound turkey sausage - 225g, casings removed
8 medium hamburger buns - split
¾ cup mozzarella cheese - 85g, shredded
1 cup Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish) - 240ml, warmed- 1 tablespoon cooking oil - or cooking spray ; for greasing the grill grate
Instructions
- Combine the egg, breadcrumbs, garlic cloves, dried oregano, dried basil, salt, and thyme in a bowl.1 large egg, 1⅓ cups plain breadcrumbs, 3 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ¼ teaspoon salt, ¼ teaspoon dried thyme
- Crumble the beef and turkey sausage over the breadcrumb mixture and gently mix by hand just until combined — about 10 to 15 seconds. Avoid overworking the meat or the patties will be dense and rubbery.½ pound ground beef (minced beef), ½ pound turkey sausage
- Divide the mixture into 8 equal portions and shape each into a patty about ¾ inch (2cm) thick. Press a shallow dimple into the centre of each patty with your thumb to prevent puffing during cooking.
- Using long-handled grill tongs, grip a paper towel moistened with cooking oil and lightly coat the grill grate.1 tablespoon cooking oil
- Grill the burgers, covered, over medium heat for 5 to 7 minutes per side, or until an instant-read thermometer inserted into the centre reads 165°F / 74°C. Because this mixture contains turkey sausage, always verify with a thermometer rather than relying on visual cues alone.
- Sprinkle the burger with cheese and grill it for 2 to 3 minutes longer or until cheese is melted.¾ cup mozzarella cheese
- Then remove and keep warm.
- Now grill the buns for 1 to 2 minutes or until toasted.8 medium hamburger buns
- Place each patty on a toasted bun and spoon 1–2 tablespoons of warm marinara sauce over the cheese. Serve immediately.8 medium hamburger buns, 1 cup Marinara sauce (tomatoes, garlic, herbs, and onions - pasta sauce in southern hemisphere for Italian seafood dish)
Notes
Storage: Keep cooked patties in an airtight container in the fridge for up to 3 days. Store pasta sauce separately to prevent the meat from becoming waterlogged.
Freezing: Wrap individual cooked patties in plastic wrap then foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Shape raw patties and freeze on a parchment-lined tray until solid, then transfer to a freezer bag. Grill from frozen over medium-low heat, adding a few extra minutes per side — always verify 165°F / 74°C internal temperature.
Reheating: Place patties on a wire rack over a baking sheet and warm in a 325°F / 165°C oven for about 10 minutes. Avoid the microwave, which makes the exterior rubbery.
Pro Tip: Press a shallow thumb-sized dimple into the centre of each patty before grilling — this prevents puffing and keeps them flat enough to sit properly on the bun.
Nutrition
Serving: 1servingCalories: 351kcalCarbohydrates: 37gProtein: 21gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 71mgSodium: 824mgPotassium: 372mgFiber: 2gSugar: 5gVitamin A: 266IUVitamin C: 4mgCalcium: 174mgIron: 4mg
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