Braciole Burger

Sandwiches and burgers can be transformed into gourmet burgers and gourmet sandwiches with just a little creativity. While this easy burger may be a little indulgent, it is such a treat. Satisfy every olive oil-lovin’ bone in your body in one bite. This sandwich will have you saying “Perfetto!”

To see where this burger came from check out my recipe for Braciole.

cooking information

• Yield: 12 Burgers
• Prep Time: 20 minutes
• Cooking Time: 15 minutes

all ingredients

• 1 Dozen Dinner Rolls
• 12 Tiny Balls Fresh Mozzarella
• 4 Slices Prosciutto, thinly sliced
• 3 Pounds Ground Beef
• 1 Tablespoon Dried Italian Seasoning
• 1 Tablespoon Red Pepper Flakes
• Salt and Pepper
• 2-3 Cups Favorite Marinara
• 12 Slices Pepperoni
• 12 Slices Sopressata

recipe instruction

1. Cut or tear each piece of proscuitto into 3 equal pieces width-wise.

2. Cover each mozzarella ball in 1 part of the torn proscuitto, set aside when all 12 are ready.

3. Combine your ground beef, red pepper flakes, dried Italian seasoning, salt and pepper. Mix into one consistent mixture.

4. Form the burger into 12 equal 4-ounce burgers. Roll into a ball and then push the centers down to create a well and place your proscuitto-covered mozzarella ball in the middle. Form the burger patty now so that meat is completely surrounding the cheese.

5. In a large sauté pan, preheat to medium high heat. Once your pan is hot enough add your beef burgers. Let cook for 7 minutes without touching, pressing, or moving. After the 7 minutes, flip and let finish cooking for 4-5 minutes.

6. To assemble, place the burger on the bun, top with on slice of pepperoni, one slice of sopressata, and one spoonful of marinara sauce.

cooking tips

• I like to use buttery sandwich rolls for my burgers instead of a traditional bun. It ups your game in its presentation and also adds just the right sweet taste.
• Don’t add too much salt to the burger meat because the proscuitto and other Italian meats have a good enough salt content already.
• I like to use pepperoni because it has a spicy bite to it and I love the taste of sopressata for it’s flavor. Any italian meats will work here: capicola, milano salami, classic salami, etc. Use what you like, and whatever you can find.