Italian Stuffed Burgers
These mouthwatering burgers are adapted from the meat loaf recipe of Rosa Paris of Toronto. Rosa is from the small town of Modugno in southern Italy, and this burger reflects the rich flavours of her native cuisine.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 293 |
| pro | 33 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 157 mg |
| sodium | 856 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 14% |
| vit A | 25% |
| vit C | 8% |
| folate | 20% |
Suggested Recipes
-
Half pkg (300 g pkg) frozen whole-leaf spinach, thawed
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1 egg
1/4 cup (50 mL) dry Italian_bread_crumbs
1/4 cup (50 mL) grated parmesan cheese
1 tbsp (15 mL) chopped fresh parsley
1 lb (500 g) lean ground veal or beef
2 slices each ham and provolone cheese
Preparation:
In bowl, combine thawed spinach and half each of the garlic, salt and pepper. Set aside.
In large bowl, beat egg; stir in bread crumbs, Parmesan cheese, parsley and remaining garlic, salt and pepper. Add veal; mix just until combined.
Place ham on cutting board; top each slice with 1 slice cheese, then half of the spinach mixture. Roll up; cut in half. Shape veal mixture into four 3/4-inch (2 cm) thick patties around ham roll-ups. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
Tags:
Main Course; Italian; Meat-Pork; Meat-Veal; Eggs; Vegetables; Cheese/Other Dairy; BBQ/Grill;
Source
Canadian Living Magazine: July 2005
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