Meatball Burger

Meatball Burger

David Venable

Prep Time: 25 minutes

Serves: 6

Burger:

  • 1-1/2 lbs meatloaf mix (beef, pork, veal)
  • 2 eggs
  • 3 garlic cloves, minced
  • 1/3 cup Italian breadcrumbs
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 2 tsp salt
  • 1 tsp black pepper
  • 1-1/2 cups grated parmesan cheese, divided
  • 6 Kaiser rolls
  • 1-1/2 cups shredded mozzarella cheese
  • 1-1/2 cups marinara sauce

Preparation

Preheat the oven to 350 degrees.

In a stand mixer fitted with the paddle attachment, combine meatloaf mix, eggs, garlic, breadcrumbs and spices. Mix on low-medium speed to incorporate ingredients.

Evenly divide the mixture into 6 burgers and set aside on a sheet pan.

To make your pesto, place all the ingredients into a food processor and pulse to combine. Set aside.

Heat a non-stick sauté pan over medium-high heat and sear your burgers for 3 minutes on each side. Place them back onto the sheet pan and into the oven for about 10-14 minutes, or until they reach your desired temperature.

While the burgers are in the oven, in the same sauté pan, place 1/4 cup of parmesan cheese. Press the cheese down with the top of your Kaiser roll for about 2 minutes to crisp the cheese onto the roll. Repeat with remaining tops of the rolls.

When the burgers have finished cooking, remove them from the oven and top each one with 1/4 cup of shredded mozzarella. Put back in the oven for about 1-2 minutes just to melt the cheese.

Spread 2 Tbsp of pesto on the bottom of each roll. Place burger on top of the pesto. Top with 1/4 cup of marinara. Place your parmesan crisped roll on top and enjoy your meatball burger.

Cook's Notes

If you wish, have fun and add additional toppings, such as caramelized onions or bacon!

Print Recipe

Basil Pesto

  • 1/3 cup olive oil
  • 1-1/2 cups fresh basil
  • 2 garlic cloves
  • 2 Tbsp walnuts
  • 1/3 cup grated parmesan cheese