Who says meatballs are just for spaghetti? I’ve transformed my favorite meatball recipe into burger patties that cook beautifully on the grill—just make sure they are cooked all the way through because they contain pork.
- 12 ounces ground beef
- 12 ounces ground pork
- ½ cup fine dry breadcrumbs
- ½ cup grated Grana Padano, plus more for sprinkling
- ¼ cup chopped fresh Italian parsley
- 2 garlic cloves, peeled and finely chopped
- 1 teaspoon dried oregano, preferably Sicilian oregano on the branch
- 1 large egg plus 1 large egg yolk
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil, for brushing
- 6 seeded round Italian rolls, split and toasted
- 1 small ball fresh mozzarella, about 8 ounces
- 1 cup marinara sauce, warmed
Preheat an outdoor grill to medium heat. Meanwhile, crumble the beef and pork into a mixing bowl. Sprinkle the breadcrumbs, ½ cup of the grated cheese, the parsley, garlic and oregano over the meat. Beat the egg and yolk with 1 teaspoon salt and several grinds of pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don’t overmix. Shape the meat mixture into 6 1-inch-thick patties. Brush the burgers and the grill with olive oil. Grill the burgers until cooked all the way through (the internal temperature should read 165 degrees F), 5 to 6 minutes per side. Top with the sliced mozzarella, turn off the grill and close the lid until the cheese melts, 1 to 2 minutes. Serve the burgers on the rolls. Top with the marinara and a final sprinkling of grated Grana Padano.