Tested till perfect Italian Stuffed Burgers
Italian Stuffed Burgers
Photography by Matthew Kimura

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2005

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/2 pkg (300 g) 1/2pkg (300 g)frozen spinach leaves, thawed
  • 2 2cloves garlic, minced
  • 1/2 tsp 1/2tspsalt and pepper
  • 1 1eggeggs
  • 1/4 cup 1/4cupdry Italian bread crumbs
  • 1/4 cup 1/4cupgrated Parmesan cheese
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 lb 1lblean ground beef, or veal
  • 2 slices 2slicesham
  • 2 slices 2slicesprovolone cheese
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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.

Nutritional Information Per serving: about

cal 293 pro 33g total fat 14g sat. fat 7g
carb 7g fibre 1g chol 157mg sodium 856mg

% RDI:

calcium 20 iron 14 vit A 25 vit C 8
folate 20
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