The Cheeseburger Italiano was inspired by my love of simple, “Classic Italian” food. I didn’t want to go the obvious route of slapping on some pizza sauce with some cheese and calling it “good.” Check out Backyard Life:
The following portions are for one burger, so simply multiply if making more than one.
1 3 ounce Italian sausage patty.
1 4 ounce beef patty (80% lean 20% fat blend suggested)
1 tablespoon shaved parmesan cheese
2 ounces mozzarella cheese
1 4 cherry tomatoes (Sliced paper-thin)
6 fresh basil leaves
¼ teaspoon olive oil
½ teaspoon balsamic vinegar reduction (instructions below)
Salt and pepper to taste
1. Prep all ingredients in advance.
2. Preheat griddle to medium-high (400ºF -0 425ºF).
3. Place Italian sausage ball on griddle top, cover with a small square of parchment paper, and smash with spatula or “burger smasher.” Hold for about ten seconds.
4. Place a small square of parchment paper on the griddle surface and spread parmesan cheese in a circular shape. An “egg-ring” makes this easy. “Dome” cheese with a “burger dome” or stainless steel bowl.
5. Flip sausage after about three minutes and cook an additional three minutes.
6. Place the ground-beef ball on the griddle surface, topped with a parchment square, and smash with a spatula or burger smasher. Hold pressure for ten seconds. Season with salt and pepper and top with mozzarella cheese. Dome patty. (Optional, but helps speed up the process)
7. While the burger is cooking, toast the buns on the griddle-top.
Gear I use:
My Book:
My links: for my Gear Picks!
Stainless Burger Ring:
LEM Meat Grinder:
Blackstone Griddle:
Burger Paper Squares:
Spatula Set:
Ballistic Smasher:
Burger Flipper:
Trowel Burger Flipper (Or make one)
Blackstone Griddle:
Shun Knives:
“Steak Weight”
Ballistic MoJoe Griddle
Ballistic Griddle
ThermoWorks thermometers:
Thermoworks Smoke X
Thermoworks Smoke
Thermopen IR
Thermapen Mk4 –
Thermapop –
Chef Alarm –
#BallisticBBQ #LivingHappensOutdoors #BackyardLife