Sicilian Burgers

These Sicilian-inspired burgers bring herbs, Parmesan, sun-dried tomatoes and black olives into the beef, then add basil mayonnaise and mozzarella on focaccia. Think of this as a flavor combination to play with, rather than a claim to a single traditional burger.

Sicilian Burgers

Beef burgers with herbs, Parmesan, sun-dried tomatoes and black olives, served on focaccia with basil mayonnaise, arugula and mozzarella.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chilling 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 2 Burgers

Ingredients Method Notes

Ingredients

  

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Burger Patties

• 8 oz. Grass-fed Beef, ground
• 1 tbsp Marjoram, finely minced
• 1 tbsp Basil, finely minced
• 1 tbsp Oregano, finely minced
• 1/4 cup Parmesan, grated
• 1 1/2 oz. Julienne Sun Dried Tomatoes in Oil
• Black Olives, finely chopped
• Salt and Pepper
• Butter, melted for brushing
• 2 Focaccia Buns
• Baby Arugula
• Fresh Mozzarella Ball

Basil Mayonnaise

• 1/2 cup Mayonnaise
• 2 tbsp Fresh Basil, chopped

Method

 

Burger Patties

1. In a large bowl, gently combine the beef, marjoram, basil, oregano, salt, pepper, chopped black olives, sun-dried tomatoes and Parmesan. Divide into two equal portions and shape into patties. Cover and refrigerate for 30 minutes.
2. Preheat a clean grill to medium-high heat. Brush the patties lightly with the melted butter. Grill, turning carefully, until the center of each patty reaches 160°F (71°C) on a food thermometer. Start checking around 5 minutes per side; thickness and grill heat determine the cooking time.
3. Lightly toast the cut sides of the focaccia on the grill. Spread the bottom halves with basil mayonnaise, add arugula, then the cooked burgers and mozzarella. Spread the top halves with basil mayonnaise and close the burgers. If you use toothpicks to hold them together, remove them before eating.

Basil Mayonnaise

1. While the patties chill, combine the mayonnaise and fresh basil in a small bowl. Refrigerate until ready to assemble the burgers.

Focaccia

1. Cut the focaccia into squares large enough for the burgers and then slice in half to create a top and bottom.

Notes

Makes 2 burgers. Add olives, arugula and mozzarella to taste. The timing estimate includes 30 minutes for chilling, in addition to preparation and cooking. Use a thermometer to check the patties rather than relying on color. USDA cooking-temperature guidance.

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Cooking notes

Allow for the chilling step. The patties spend 30 minutes in the refrigerator before cooking. Make the basil mayonnaise and prepare the buns and toppings while they chill.

Taste the salty additions thoughtfully. Parmesan, olives and sun-dried tomatoes all contribute salt. Season conservatively; do not taste the raw beef mixture.

Toast the cut sides. Lightly toasting the focaccia gives the juicy burger and mayonnaise a sturdier base. Follow the thermometer guidance in the recipe for the beef.

What to cook next

• Tomato Tart
• Eggplant Involtini