Bolognese in a burger!
Welcome to Day 1 of Burger Week for July, National Grilling Month! I’m excited to introduce the first burger inspired by Italian Sunday Sauce – Bolognese!
I figured I should start the week with a spin on a classic beef burger. Adding tomato purée and ordinary garlic, onion, salt, and pepper to beef seemed like appropriate for a Sunday (I mean, it is called “Sunday Sauce”).
I recommend using 93% lean beef when making these burgers (or in general, beef burgers) since we’re adding tomato purée, which adds enough moisture to the patties. Of course if you cannot find 93% (or higher!) beef, then just go for whatever you can get your hands on!
And oh the toppings…
I love pairing different toppings that go with burgers (stay tuned for the rest of the week’s recipes J). For these Sunday Sauce Burgers, I recommend adding melted buffalo mozzarella (and a lot of it) and fresh basil. Therefore, you have the true flavors of Bolognese in a burger!
So enjoy today’s recipe, and I’ll talk to you tomorrow!
…get ready for Meatless Monday 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Sunday Sauce Burger…Heavy on the Mozzarella
Burger
- 1 lb 93% lean beef
- 2 tbsp garlic, minced
- ½ white onion, finely chopped
- 2/3 cup tomato purée
- 1 tsp salt
- 2 tsp ground black pepper
Toppings
- 4 brioche burger buns, toasted
- 8 tbsp tomato purée
- 8 oz buffalo mozzarella, sliced and melted
- fresh basil ((optional))
- Preheat large grill skillet over medium heat.
- In a large bowl, mix together all burger ingredients. Mix well until all ingredients are well incorporated.
- Take about 4 tbsp of meat mixture, and form into patty. Form all of meat into patties. Place patties on grill skillet, and cook until meat is almost thoroughly cooked through, about 2-3 minutes per side. Add one slice of buffalo mozzarella to each burger, and cook burger for an additional minute or until mozzarella has completely melted. Remove burgers from heat, and allow to cool slightly.
- Add 2 tbsp of tomato purée to brioche buns, and spread on both sides of bread. Add one burger to each bun, and top with a few leaves of fresh basil. Serve, and enjoy!
