SPAGHETTI AND MEATBALL BURGERS

SPAGHETTI AND MEATBALL BURGERS

 

Mangia!  A spaghetti and meatball dinner in one burger, complete with garlic bread and Caesar salad. Each luscious bite will bring you back to Sunday Dinner at your Nonna’s house.  Even The Godfather would tell you, "This is a burger you can't refuse!"

 

Patties:

2 pounds 80% or leaner ground beef

1 egg

½ cup bread crumbs, Italian style

½ cup grated Parmesan cheese

1 tablespoon dried basil

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon salt

¼ cup Sutter Home Merlot

2 cups spaghetti sauce (your favorite brand or your own recipe!)

2 cups thin spaghetti, broken in half and cooked, al dente (left over pasta is great for these burgers)

 

Non-stick spray for grill rack

 

1 ½ cups Provolone and Mozzarella shredded cheese mix (or Italian blend shredded cheese)

 

Garlic Bread Rolls:

1 stick butter, softened

3 tablespoons chopped garlic

6 bulkie rolls, sliced in half

 

Caesar Salad topping:

6 leaves Romaine lettuce (about 3 cups chopped)

2 tablespoons white balsamic vinegar

2 tablespoons olive oil

1 teaspoon sugar

3 tablespoons grated Parmesan cheese

¼ teaspoon black pepper

 

Preheat gas grill to medium.

 

To make the patties, combine ground beef, egg, bread crumbs, parmesan cheese, basil, oregano, pepper, salt, wine, and 1 cup of the spaghetti sauce.  Place remaining spaghetti sauce in a small saucepan on the grill to warm.

 

Mix with your hands until all the ingredients are thoroughly combined, but do not over-mix.   Then, again with your hands, fold in the spaghetti until fully intertwined with the meat.  Divide the beef and pasta mixture into 6 equal portions and form into patties. 

 

Spray grill rack with non-stick cooking spray and place patties on the rack.  Close the lid and cook for 8-10 minutes per side turning once on each side to create criss-cross grill marks, until desired doneness is reached.  I prefer these burgers medium to medium well (135-140 degrees in center) for meatball-like consistency and flavor.

 

In the last minute of grilling, top each burger with ¼ cup of the shredded cheese blend and close the lid to let the cheese melt.  When cheese is melted, remove from the grill and let rest, covered with foil, for 5 minutes while you grill the rolls and make the salad.

 

To prepare the garlic bread rolls, cream together the butter and chopped garlic.  Spread a layer of this mixture on each roll half and set them face down on the grill, still on medium heat, to toast for about 2 minutes.

 

To make the salad, rough chop the Romaine lettuce into bite size pieces and place in a medium size bowl.  In a small jar combine white balsamic vinegar, olive oil, sugar, and parmesan cheese for dressing.  Shake well until combined.  Toss the dressing with the lettuce.

 

To serve, place one burger on the bottom half of each garlic bread roll.  Top with ¼ cup of spaghetti sauce, about ¼ cup of salad, and the top of the roll.

 

Devour!  Makes 6 mouth-watering burgers!

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Pasta

Beef

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