These big juicy beef patty's are thick and bursting with Italian flavors. They're truly one of the best burgers on the planet, at least to me! The homemade ciabatta bread rolls are pillow soft and make a big difference giving this Italian burger the "wow" factor!
I grew up in an all Italian household, we made our hamburgers differently.
Hamburgers as we know them in America are thin, on an american style bun and became a loved fast food item in major chains across the country.
Growing up in Upstate New York where it was always cold, we didn't have the luxury of grilling outside.
When we did back in those days, everything to me tasted like lighter fluid using that charcoal outside in the summer time.
Even though that brings back some great memories of our family reunions, everything got cooked on the barbecue grills outside.
I really do like the flavor of my burger cooked in an iron skillet either on the gas grill or top of stove.
Either way you can prepare these, the burgers are juicy. Cooking them on high heat to seal in the juices and brown quickly on both sides is the key.
Then lowering the temperature to almost warm to finish cooking. That's how they stay so juicy.
What makes these Italian?
The garlic, herbs, spices, cheeses but my kesukaane is the bun.
Homemade ciabatta bread rolls, makes them taste over the top special in taste. I just love the soft flour topped ciabatta bread. You can also buy them anywhere that sell fresh Italian ciabatta bread rolls.
One of the reasons I love these burgers over the all American burger is the garlic and cheese.
These thick juicy burgers reminds me of my grandma because she would mold them in her hands and I would sit and watch her pressing them firmly together.
They didn't have those fancy hamburger press makers in those days.
She would press them together and place them on wax paper, refrigerate them until dinner time. It gave the garlic and herbs a chance flavor the meat she said.
Then that awesome aroma! All I can remember is that wonderful smell of her frying these burgers in the oil and some fresh garlic when I was a child. It was so good!
The smell of the fresh garlic throughout the house was such an amazing aroma. Even if you didn't like meat, the smell of the hamburgers aroma made your mouth water.
Of course if you prefer to saute and caramelize onions, then add some long hots or your kesukaane peppers to the pan now we are really making the ultimate burger!
Then of course you can add those mushrooms in the pan too! I am sure you can relate to many toppings out there and give me some suggestions too!
I have even added leftover eggplant Parmesan on top of my burgers!
Without Americanizing the hamburger with (bacon and cheddar and of course you can if that's your kesukaane) we would add either pepperoni, capicola or a slice of sopressata.
These are Best Italian Juicy Hamburgers so don't wait for summer to enjoy a great hamburger.
Mix them up and either fry them in a cast iron skillet or bake them. They even come out great in an air fryer if you happen to have one.
The homemade potato fries were seasoned too, but that's another post coming soon!
Sometimes instead of melting the cheese on top, I put the cheese in the center of the hamburger before shaping the patty. Delicious!
Best Italian Juicy Hamburgers Pin for later
Growing up in Upstate Utica, New York it's cold!
I grew up in an all Italian household, we made our hamburgers differently.
Hamburgers as we know them in America are thin, on an american style bun and became a loved fast food item in major chains across the country.
Growing up in Upstate New York where it was always cold, we didn't have the luxury of grilling outside.
When we did back in those days, everything to me tasted like lighter fluid using that charcoal outside in the summer time.
Even though that brings back some great memories of our family reunions, everything got cooked on the barbecue grills outside.
Iron skillets Rule!
I really do like the flavor of my burger cooked in an iron skillet either on the gas grill or top of stove.
Either way you can prepare these, the burgers are juicy. Cooking them on high heat to seal in the juices and brown quickly on both sides is the key.
Then lowering the temperature to almost warm to finish cooking. That's how they stay so juicy.
What makes these Italian?
The garlic, herbs, spices, cheeses but my kesukaane is the bun.
Homemade ciabatta bread rolls, makes them taste over the top special in taste. I just love the soft flour topped ciabatta bread. You can also buy them anywhere that sell fresh Italian ciabatta bread rolls.
I love all Italian flavors in this burger!
One of the reasons I love these burgers over the all American burger is the garlic and cheese.
These thick juicy burgers reminds me of my grandma because she would mold them in her hands and I would sit and watch her pressing them firmly together.
They didn't have those fancy hamburger press makers in those days.
She would press them together and place them on wax paper, refrigerate them until dinner time. It gave the garlic and herbs a chance flavor the meat she said.
Then that awesome aroma! All I can remember is that wonderful smell of her frying these burgers in the oil and some fresh garlic when I was a child. It was so good!
The smell of the fresh garlic throughout the house was such an amazing aroma. Even if you didn't like meat, the smell of the hamburgers aroma made your mouth water.
Pick your own toppings!
Of course if you prefer to saute and caramelize onions, then add some long hots or your kesukaane peppers to the pan now we are really making the ultimate burger!
Then of course you can add those mushrooms in the pan too! I am sure you can relate to many toppings out there and give me some suggestions too!
I have even added leftover eggplant Parmesan on top of my burgers!
Without Americanizing the hamburger with (bacon and cheddar and of course you can if that's your kesukaane) we would add either pepperoni, capicola or a slice of sopressata.
Always been the best burgers in our house!
These are Best Italian Juicy Hamburgers so don't wait for summer to enjoy a great hamburger.
Mix them up and either fry them in a cast iron skillet or bake them. They even come out great in an air fryer if you happen to have one.
The homemade potato fries were seasoned too, but that's another post coming soon!
Sometimes instead of melting the cheese on top, I put the cheese in the center of the hamburger before shaping the patty. Delicious!
Best Juicy Italian Hamburgers
instructions:
This will make 4 square burgers
2 pounds Ground Chuck
1 egg
1/4 cup Italian seasoned bread crumbs
1 teaspoon Italian dry seasoning
1/4 cup Merlot wine or Cabernet
3 tablespoon Romano grated cheese
1 teaspoon granulated garlic
1 clove garlic minced fine
3 tablespoons fresh parsley chopped
2 tablespoons marinara sauce
3 tablespoons olive oil
For the rolls:
Ciabatta rolls
Minced fresh garlic
olive oil
salt pepper to taste
pinch of red pepper flakes
Garnishings:
Argula
Romaine
Sliced beef tomatoes
Sliced provolone cheese or mozzarella
Your kesukaane condiments we only use marinara and sometimes brown spicy mustard
In a large bowl mix all ingredients together with your hands until is is evenly blended.
Shape into square patty's.
Grandma's version:
Heat a small amount of oil in a cast iron skillet. Add two slivered pieces of fresh garlic. Saute the burgers in the garlic and oil until cooked. If the garlic browns too fast take it out, it's just there to flavor the oil.
Note: you can grill, fry, bake, broil or even air fry until patty is cooked all the way through. We like it just a tiny bit pink. If you do, then proceed to saute the garlic in oil and coat the burgers for flavor before proceeding with these other cooking methods.
In the meantime, cut the rolls your using in half, brush with olive oil, a little on each side with minced garlic. Broil or grill until toasted.
When burgers are cooked place the cheese on top to melt it.
Put lettuce first on the bun, burger with cheese, top with tomato. Garnish with sauce or condiments of choice.
Created using The Recipes Generator
Best Italian Juicy Hamburgers Pin for later
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