Monday, March 30, 2009

Burgers & Fries - Italian-Style

I love Italian food, and I thought, why not combine that with two of my other favorite things - burgers & fries? So that's how this twist on an American classic was created - it was so flavorful and a great change from the norm. I'll definitely be making these again soon...and don't tell the hubby I used baby spinach (my new favorite ingredient) instead of lettuce!


Italiano Burgers with Provolone & Sun Dried Tomatoes

3/4 lb ground round or sirloin
2 cloves garlic, minced
2 tbsp Parmesan cheese
1 tsp Worcestershire sauce
2 tbsp freshly chopped parsley
2 tbsp chopped sun dried tomatoes (softened)

Toppings - baby spinach leaves, chopped sun dried tomatoes, basil pesto mayo (1/4 cup light mayo mixed with 1/2 tbsp pesto), provolone cheese slices

Heat a grill over med-high heat. Mix all ingredients (except for the toppings) in a large bowl and form two large burgers. Grill about 8 minutes per side, or until desired. With a couple of minutes left, top with provolone, remove and add the remaining toppings.

Italiano Potato Wedges with Parmesan and Parsley

3 medium potatoes
1/2 tsp garlic powder
kosher salt & pepper to taste
1 tbsp EVOO
2 tbsp freshly chopped parsley
2 tbsp Parmesan cheese, shredded

Preheat the oven to 425. Cut potatoes in half, then slice again into wedges (I got 6 larger wedges from each potato). Add to a large bowl. In a small bowl, mix the remaining ingredients and add to potatoes and toss to coat. On a lightly sprayed baking sheet lined with foil, spread out potatoes and add to the oven.

Bake for about 40 minutes turning a couple of times. With about 3 minutes left, remove form oven, add cheese and parsley and bake for another couple of minutes till cheese melts.

4 comments:

Erin said...

This looks yummy!

Lisa said...

Sounds right up my alley! Love the twist on a classic.

Colleen said...

I love how you switched up the flavors here!

Cara said...

This sounds awesome! I love new burger recipes, just in time for grilling weather.