Italian burgers with baked tomatoes and caramelized onions
Votes: 1
Time: 1 hour.
Complexity: average
Quantity: 4 hamburgers
Complexity: average
Quantity: 4 hamburgers
Each component of this multi-layered burger is a complete meal, filled with the flavors and aromas of Italian cuisine. Toasted buns are smeared with a delicious garlic aioli with sun-dried tomatoes, topped with a juicy fried patty topped with melted provolone cheese, followed by a layer of sweet roasted tomatoes with basil and oregano, and finished with delicious caramelized onions and fresh arugula. To make the patties, ground beef is mixed with raw Italian sausage, which is rich in Mediterranean spices and infuses the entire burger with flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Burgers
- 450 g of ground beef shoulder
- 1 raw mild Italian sausage, casing removed
- 4 slices provolone cheese
- 4 brioche or hamburger buns, cut in half horizontally
- Arugula, for serving
- Vegetable oil to grease the grill
Aioli sauce with sun-dried tomatoes
- 0.5 cup mayonnaise
- 2 tbsp sun-dried tomatoes, canned in oil, drained and finely chopped
- 2 cloves garlic, coarsely chopped
- 1 tbsp coarsely chopped fresh parsley and/or basil
Baked tomatoes
- 4 plum tomatoes, halved
- 2 tablespoons extra-virgin olive oil
- 0.5 tsp dried basil
- 0.5 tsp dried oregano
Caramelized onions
- 60 g unsalted butter
- 3 large onions, thinly sliced
- A pinch of sugar
We recommend
Recipes with similar ingredients: beef, brioche bun, onions, aioli sauce, provolone cheese, sun-dried tomatoes, oregano, basil
Cooking the dish according to the recipe:
- Prepare the aioliIn a food processor or blender, combine mayonnaise, sun-dried tomatoes, garlic, fresh herbs, and 1/4 teaspoon each of salt and black pepper. Blend until smooth. Transfer to a bowl and refrigerate until ready to use.
- Bake the tomatoesPreheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange them on the prepared baking sheet; drizzle with olive oil and sprinkle with dried basil, oregano, and 1/2 teaspoon each of salt and black pepper. Bake until the tomatoes begin to brown, about 30 minutes.
- Make caramelized onionsMeanwhile, melt the butter in a large skillet over medium heat. Add the onion and sugar and stir to coat. Cover and sauté, stirring occasionally, until golden brown, about 20 minutes. Increase the heat to medium-high and cook, stirring occasionally, until the onion is golden brown, another 15 to 20 minutes; season with salt and pepper. Remove from heat.
- Prepare the cutletsPreheat the grill to medium-high heat and brush the grates with vegetable oil. Place the ground beef and sausage in a large bowl and toss with your hands. Form into four 2-cm-thick patties; season with salt and black pepper. Cook until the edges begin to brown, 3 to 5 minutes.
- Then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the patties are cooked through, another 3-4 minutes for medium-rare.
- Lightly toast the buns on the grill. Spread aioli on the top and bottom halves of each bun. Top each burger with a patty, roasted tomatoes, caramelized onions, and arugula.
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