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It’s a burger that says, “How you doin’?” There’s burgers and then there’s boigers, and this one’s the Godfather, the Don, the boss. An Italian burger with crispy prosciutto and garlic parmesan mayo, it’s meaty mix of ground beef and fennel-spiked sausage grilled to smoky perfection. Badabing!
But one burger recipe is never enough! Sidestep the pork next time and go for a classic homemade 100% beef burger or a meat-free halloumi, mushroom and red pepper aioli version. Check out more summer grilling ideas here.
The day was hot, the family was hungry, the restaurant options were slim. We made a snap decision, before hunger turned to hanger, and settled on a fairly busy café which had a table in the shade.
Pizzas, Croques, burgers. I ordered four burgers with pesto, mozzarella and tomato toppings, hoping that if the burger itself was bad, the extras might improve the experience. Well, it was France and I needn’t have worried. It was a dreamy burger brimming with Italian inspiration.
Since that holiday, I have recreated that combo countless times, and now I’ve riffed off the recipe to come up with this flavour-packed alternative. Enjoy!
Italian beef burger
And flavour-packed it certainly is! The patties in this burger recipe are two types of meat; ground beef and sausage. I’ve picked a fennel-heavy, Italian style sausage for a heady, herby note.
Then it’s layered with Italian deli goodies: smoky provolone cheese (an ultimate melter), and salty prosciutto. Add tangy red onion, crisp lettuce and juicy tomato for healthy dose of salad, and I haven’t even mentioned the burger sauce yet!
A thick mix of garlic, basil pesto, creamy mayo, and plenty of Parmesan give the flame-grilled, smoky burger a punchy and luscious lick.
There is a common misconception that making hamburgers from scratch is hard work. But I’m going to show you that it’s not!
There are just four ingredients and four steps to this burger recipe:
Ingredients: ground beef, store-bought Italian sausage, a pinch of salt and an egg to bind.
Steps
- combine all the ingredients in a bowl
- roll into six even-sized balls and flatten with you hand
- chill in the fridge
- sling on the grill
The rest is just assembly!
Easy swaps
This Boss burger really leans into its Italian-ness. But don’t feel you have to if the ingredients are less accessible to you. Here’s a few changes you can make that won’t compromise the weight and dominance of this big guy:
- Provolone is a pale, semi-hard Italian cheese that often comes pre-sliced and smoked. The easiest swap for this is reliable cheddar.
- Only stocking red pesto right now? It will work just as well in place of basil (green) pesto.
- Prosciutto is a thinly sliced cured ham from Italy. Use bacon if that’s what’s available to you.
Recipe Tips and Notes
- Buy the best quality beef you can afford.
- For these sausage speckled burgers, lean and extra lean beef mince will be fine.
- Don’t forget the indent! This dip in the centre of the burger will keep the shape level.
- Chill the burgers in the fridge for an hour before grilling.
- Toast the buns! A toasted bun has more structural integrity which means less sog.
- Use a This is an affiliate link.digital meat thermometer to check the doneness. No-one wants a dry burger.
What goes with it
These Italian beef burgers are the main event at your next barbecue, so why not line up some on-theme accompaniments?
Start with hunks of pillowy soft focaccia and a cool and creamy ricotta dip with cherry tomatoes to snack on while you wait for the grill to fire up.
Then serve the burgers with a vinaigrette-laced pasta salad with peppers, olives and baby plum tomatoes, or a carb-light Italian chopped salad made with deli meats and cheese.
Don’t forget the gelato for after! My no-churn recipes are freezer easy, choose from chewy cherry or classic pistachio.
And wash everything down with a stylish Italian spritz; Limoncello or Aperol.
Storage and leftovers
This burger recipe is for six burgers. Freeze any you don’t intend to grill on the day, they’ll last, separated by parchment paper and in a freezer bag, for up to four months.
Keep the mayo too! It has a million other uses; a dip for fries or pizza crusts, a sandwich spread, a pasta salad dressing… Store it in an This is an affiliate link.airtight container in the fridge for 4-5 days.
More Summer Barbecue Recipes
- Salmon Burgers with Spicy Carrot Cucumber Slaw
- Summer Party Mojito Grilled Chicken Thighs
- Grilled Tomahawk Steak with Herb Butter
- Epic Smash Burger Recipe
Italian Burger with Crispy Prosciutto and Garlic Parmesan Mayo
Ingredients
- 700g / 24 oz ground beef, I used 5% fat
- 300g / 10 oz Italian sausages, casings removed (I used Sicilian fennel seed sausage)
- 1 tbsp salt
- 1 egg
- 6 slices prosciutto
- 1/2 red onion, sliced (optional)
- 1 tomato, sliced
- 6 slices provolone cheese
- 6 tbsp basil pesto, can use store bought or homemade
- 6 tbsp mayonnaise
- 1 clove garlic , grated
- 3 tbsp This is an affiliate link.Parmesan cheese, grated
- 6 Romaine lettuce leaves
- 6 burger buns
Instructions
- In a large bowl combine the ground beef, Italian sausages, a beaten egg and salt. Do not overmix. Divide into 6 equal parts. I use a scale but it’s not necessary. Your patties will be approximately 180g/6 oz each. Then roll them into balls and using any flat surface like the bottom of a frying pan press them down to approximately 1 inch thick. Your hamburger patties should be slightly larger in diameter than your buns as they will shrink when cooked.
- Then press an indentation in the middle of each burger with your thumb, this will keep the patties flat when cooking, otherwise they have a tendency to puff up in the middle. Arrange the burgers in a single layer on a parchment lined pan or a cutting board and chill them in the fridge for at least 1 hour or in the freezer for 30 minutes. (This step helps patties to keep their shape on the grill.)
- Meanwhile cook the prosciutto. Preheat the oven to 200C/400F. Lay the prosciutto slices on parchment lined baking dish and cook for 6-8 minutes till crispy. Don’t lay them too flat, just throw them on the pan and leave them as they land. This way the prosciutto slices will crisp up in crumbly clumps. They will get crispier as they cool. (This step can be done a day ahead)
- Combine the mayonnaise with the grated garlic and grated Parmesan cheese, set aside till needed. Prepare the toppings by slicing the onions and tomatoes.
- Grill your burgers for 5 minutes on each side. Cook time may vary depending on the level of heat from the grill. Be alert to any flare-ups from burning grease if using a BBQ. Do not press on your burgers while they are on the grill or all the juices will leak out. Add sliced cheese on top of each burger 1 minute before you take your hamburgers off the grill, cover with a lid and let the cheese melt. Just before the cheese is fully melted, add the sliced buns to the grill to lightly toast them. Watch closely as they burn quickly, especially if using brioche buns due to sugar content. (If you are worried about your meat not being done, use a digital meat thermometer to check the internal temperature. It should read 160F/71C.)
- To assemble the burgers spread a tablespoon of basil pesto on the bottom half of each bun, then top with lettuce, which will serve as a barrier to keep the bun from going soggy, then top with the burger patty, sliced red onion if using, crispy prosciutto and a slice of tomato. Spread a tablespoon of garlic Parmesan mayo on the top half of the bun and place on top of the burger. Enjoy immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
