There's nothing like the peaceful stillness of snow-covered winter hills, brisk breezes, and cooler temperatures, except for the maniacal madness of playoff football! Winter is here in full strength, and so are the NFL playoffs with Wild Card Weekend. The Super Bowl Grilling Series continues as each week we pound our way closer to the big game. With six teams set to be eliminated this weekend, Manic Meatball Parmesan Burgers is the perfect fistful of frenzy to devour during the games. Taking an Italian favorite and packaging it in a burger with tomato sauce and mozzarella cheese, these sandwiches will instantly become a football party favorite.
Using classic meatball ingredients, the ground beef mixture is divided into six portions, rolled in a ball, and then formed into patties. Make an impression in the center of one side of the patty, and then grill over medium-high heat. When almost finished cooking, add a tablespoon of tomato sauce to the indentation and cover with a thick slice of mozzarella cheese. Brush the sliced ciabatta rolls with olive oil, lightly sprinkle with kosher salt, and toast them on the grill as well. Assemble the burgers with lettuce, tomato, your favorite condiments, and more tomato sauce as needed. Bursting with salty, cheesy, beefy flavor and surrounded by tomato sauce, you will wonder how you have ever enjoyed football without them!
Makes 6 Burgers
Manic Meatball Parmesan Burgers Ingredients
- 2 pounds ground beef
- 1 clove garlic minced or crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup parmesan cheese
- 2 Tablespoons minced fresh parsley
- 6 Tablespoons tomato sauce plus additional for serving, if desired
- 6 thick slices of mozzarella cheese
- 6 ciabatta rolls or twelve "slider" size portobello mushrooms, stems and gills removed, rubbed with about a teaspoon of olive oil, and sprinkled with a bit of kosher salt
- romaine lettuce
- 3 Roma tomatoes sliced
Manic Meatball Parmesan Burgers Directions
- In a large bowl, combine the beef, garlic, salt, pepper, parmesan cheese, and parsley. Gently mix together until thoroughly combined. Divide into six equal-sized balls and press into patties. Using your thumb, make an indentation into the middle of each patty.
- Preheat your grill to medium-high heat. Grill for 5-6 minutes per side to the desired doneness. For the last couple minutes of grilling, flip to have the side with the indentation up, and top with a tablespoon of tomato sauce and a slice of mozzarella cheese.
- If you are using portobello buns, grill the mushrooms alongside the burgers, or roast in a 450°F oven, for about 10 minutes, or until tender.
- Place burgers on rolls or mushroom caps and top with romaine lettuce and sliced tomatoes. Serve with additional tomato sauce, if desired.
Taken from cupcakesandkalechips.com