Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Mini Italian Burgers
Moist and packed with Italian flavor, these mini burgers will impress anyone from guests to the youngest eaters in your house. Freezing instructions included.
Ingredients
- 1 1/2 pounds ground beef (I prefer grass-fed)
- 1 garlic cloves, minced
- 1/2 cup fresh flat-leaf parsley, finely chopped (about 1/2 bunch)
- 1/2 cup grated Parmesan
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried Italian seasoning
- 8 slider buns, sliced in half (or use mini ciabatta rolls)
- 4 slices Provolone or mozzarella cheese, quartered
- Optional toppings: fresh basil leaves and warm marinara sauce OR lettuce, tomato slices, mayonnaise, ketchup, etc.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make It Now:
- Place the garlic, parsley, Parmesan, tomato paste, salt, pepper, and Italian seasoning in a mixing bowl and stir until combined. Add the ground beef and use your hands to gently combine all the ingredients together, taking care not to compress or overwork them.
- Divide the mixture into 8 equal portions (about 3.5 ounces per portion) and shape the meat into small patties that are about 3 1/2 inches wide and 1/2-3/4 inch thick. (Freezing instructions begin here.)
- Preheat a greased skillet or a gas or charcoal grill to medium high heat.
- Place the burgers on the grill or in the pan and cook for about 3-5 minutes on each side, until cooked through. (Turn the heat down to medium, if they are cooking to fast on the outside.) A well-done burger will register 160°F internally.
- Top each warm burger with two pieces of the cut up cheese and serve on buns with preferred toppings.
Freeze For Later:
Complete Steps 1 and 2. Then, place uncooked burgers in a gallon-sized freezer bag or container in single layers with parchment paper between layers. Put the buns in another gallon-sized freezer bag. Wrap cheese slices tightly in plastic wrap or foil and place in the bag with the buns. Freeze the burgers, cheese slices, and buns together in the freezer as a meal kit.
Prepare From Frozen:
Thaw in the refrigerator for about 24 hours. Cook according to instructions in Steps 3-5.
Notes/Tips
- When forming the patties, leave a little indent in the middle. This helps prevent them from puffing in the middle and turning out like a football shape instead of a burger shape.
- If you want to kick this recipe up a little, brush the insides of the buns with oil and toast them on the grill for 1 to 2 minutes (watch closely so they don’t burn).
- Gluten-Free Version: The only thing you’ll need to change is swap out the slider buns for a gluten-free bun/roll.
- Shortcut: Use your food processor to chop the parsley and garlic.
Find it online: https://thrivinghomeblog.com/italian-sliders/