Italian Meatball Burgers & Roasted Brussels Sprouts

It’s about that time of year… fire up the grill!  Grilling is my favorite , and I couldn’t wait any longer to start it up for the summer.

I’ve been dying to try these burgers since I saw them on this Cooking Light recipe.  It was a great first meal on the Barbie for the season, but I’m sorry to say it certainly wasn’t my favorite burger ever.  They turned out to be really flavorful (just like a meatball!) but a little on the dense-side.

I tried to not over-mix the meat and also tried Bobby Flay’s suggestion to press your thumb in the center of the burger which collects the juices while it cooks and keeps it moist.  They were pretty tasty anyway, and a recipe I’d definintely recommend you giving a shot!

Italian Meatball Burgers

Recipe Adapted from:  Italian Meatball Burgers, Cooking Light
8oz Sweet Turkey Italian Sausage
1lb Ground Beef
1 1/2 teaspoons Italian Seasoning Mix
1/2 teaspoon Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Ground Black Pepper
Cooking Spray
Fresh Mozzarella Cheese, thinly sliced
4 Italian Rolls, sliced
3/4 cup Tomato Sauce
1.  Remove the sausage from the casing.  Combine in a bowl with the ground beef and all seasonings.  Do not overmix… but mix with your hands… go on… get ’em nice and messy!  Form into 4 burgers (or 6) and flatten.  Push the center in with your thumb to make an imprint.  Refrigerate for 10-15 minutes, or longer.
2.  Spray the grill with canola spray or oil.  Turn on the grill and heat it up!  Turn it on to medium-high heat.
3.  Place burgers on the grill, with the thumb-hole side up.  Cook for 5-ish minutes, then flip ONCE.  Cook for another 3 minutes or so.  Put the cheese on the burgers and close the lid.  Cook for another 2 minutes or until the cheese melts.  Also, for those two minutes, place the split rolls (spray them with the spray or oil) bread-side down on the grill for two minutes.
4.  Remove the rolls and burgers.  Serve with 2 Tablespoons of tomato sauce ontop of the burger.

Results… Like I mentioned, I think I either a. overworked or b. overcooked our burgers.  I wouldn’t be surprised at either… it’s hard to do it perfectly, especially with a new recipe.  Also, I would have liked to use a thicker tomato sauce.  Ours didn’t add much to the burger but if it were thicker or had more flavor it would have worked well.

You can see the thumb-holes! Bobby Flay's suggestion to keep the burgers moist!

Fresh Mozz is key!

Does anyone have any burger-grilling techniques that work really well?  

BONUS!!  We served these bad boys with roasted brussels sprouts.  They were fabulous!  Here’s how:

Roasted Brussels Sprouts


1 Bag Fresh Brussels Sprouts

1-2 Tablespoons Olive Oil

Sea Salt & Fresh Ground Black Pepper


1.  Preheat oven to 375.  Cut ends and any wilted leaves off of the brussels sprouts and toss them in a bowl with the oil.

2.  Place brussels sprouts on a foil-lined baking sheet and sprinkle with sea salt and pepper, according to your personal tastes.

3.  Bake in the oven for 30 minutes or so, turning halfway through.  Test one out (let it cool for a minute) and you will know when it’s done when your fork goes through easily and it tastes REALLY yummy!  Cook for 5-10 minutes longer testing until they are cooked.

3 thoughts on “Italian Meatball Burgers & Roasted Brussels Sprouts

  1. beth do you use a thermometer when you cook meat? if not, thats a tool you should really have until you are comfortable with meat/fish/poultry temps. and when cooking protein the best tip is to rest it. so lets say you are grilling a steak that you want medium (140) you take it off the grill at 135 and rest it for 5 minutes. this lets it finish cooking and seal in juices. and youre burger may have been dense if you used lean meat. you need some fat in there.

    your brussels look really good! at work we do them with a red wine vinegar- fresno vinaigrette, capers, walnuts, and parsley. they are life changing!

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