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.


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.