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Burgers Napoli

Submitted by: | Source: My Imagination

Burgers Napoli
2011-10-27 Other
5 2

These big, juicy Italian-style grilled cheeseburgers are serious football food! They have a balsamic ketchup, garlic butter, onions, peppers, fresh herbs, mustard, and beefsteak tomatoes. Have the napkins ready!

  • Servings: 4
  • Prep Time: 1 hr
  • Cook Time: 20 minr
  • Total Time: 1 hr 20 mins


1 cup Ketchup
½ cup Balsamic Vinegar
2 Large Sweet Onions - One Chopped, one sliced into strips
2 Tbsp Red Pepper Flakes
Tabasco or Favorite Hot Sauce
Kosher Salt
Fresh Cracked Black Pepper
Garlic Powder
Fresh Oregano
Fresh Basil
2 lb Ground Chuck**
1 Tbsp Italian Seasoning
Gunpowder Style Steak Seasoning
Worcestershire Sauce
1 Green Pepper - Cut As, for onions
Sliced Gouda Cheese
Yellow Mustard
4 Hearty Slices Beefsteak Tomato
4 Burger-sized Leaves Romaine Lettuce
Crostini Rolls, i used arnolds last night and they were great


I do not measure a lot of things, so I will estimate on quantities. I used the above to make four 1/2-pound burgers.

Prepare your grill - I use lump charcoal and will add some dry pecan, cherry, hickory, or apple wood when I start to grill.

Place ketchup, vinegar, a handful of the onions, 2 TBS red pepper flakes, 2 dashes of Tabasco, dash of salt and grind or two of black pepper in a small pan, heat on low till warm, whisking every so often to combine.

In a microwave ramekin, melt some butter mixed with garlic powder.

Chop fresh oregano and basil roughly, enough so both combined make a 1/4 to a 1/3 of a cup; place with meat and Italian Seasoning in mixing bowl. Shape intop four 1/2-pound patties; press top of burger to make a quarter sized indention. Sprinkle with more Garlic Powder, Salt, Cracked Pepper, and the Gunpowder seasoning, then drizzle top with Worcestershire sauce.

Place peppers and onions on a greased sheet of aluminum foil, sprinkle with pepper, salt and gunpowder seasoning. Wrap into a square, place on heated grill on top rack. I let these go about 30 minutes, or till they soften and start to char a bit on the edges.

Let meat come to room temperature. When ready, spray grill with cooking spray and place burgers on grates. Cook for 4-5 minutes per side, then flip. To create a crust at the end you can pour a little melted butter on patties to create flame for some extra char - just a few seconds and a quick flip.

Spoon pepper and onion mixture on top of herb crusted side of patty, then top with a slice (or two) of cheese, and move meat to edges of grill so cheese will melt, as in an oven.

At the same time, brush the buns with the garlic butter, then brush the top bun with the balsamic ketchup to coat entirely. Grill buns just a few minutes, till they get a bit toasty and grill marked.

To serve - coat bottom bun with yellow mustard, top with chopped onion, tomato, lettuce, and the burger, cheese side up. Brush the top bun with some more balsamic ketchup, then enjoy.

Helpful Tips:

An Italian style cheeseburger with a bit of a kick, great for Football Saturdays and Crimson Tide Football! Notes - Use fresh deli crostini rolls if you can get them. -Make sure you have the right fat content on the meat. -Omit the butter and charring effect if you prefer with the burger patties - it is just the way I like mine. -You can also mix some mushroom slices in with the peppers and onions that go on the grill. -Add more or less Tabasco and Red Pepper, per your taste. -Use red and yellow pepper for more color. **I like the 80/20 meat-to-fat version for a more juicy version, but have sometimes found nothing but the 85/15 mixture. You need at least 15% fat content.