Holidays are for grilling burgers
When summer holidays roll around such as Memorial Day and the Fourth of July, I love to pull out my favorite burger recipe to match the occasion.
These Parmesan and Provolone Burgers with Tomato Olive Jam are really a burgersf dressed in a tuxedo. This is a fancy creation with lots of pizazz. In other words, not a plain cheeseburger. Instead, a burger that is filled with salty parmesan and breadcrumbs for lightness. Then topped with a thick slice of melted provolone. I couldn’t stop there because it is also covered in a Tomato and Olive Jam that is a little bit of sweet and a little bit salty.
And if you don’t want to indulge in a beef burger, there is an option for a turkey burger which is just as tasty.
You can make these burgers ahead of time
First, you can saute onions and garlic. Combine them with breadcrumbs, cheese, and an egg and let the formed burgers hang out in the fridge until you are ready to grill them outside. Or inside if you don’t like the summer heat.
Once the burgers are ready for the grill, make the Tomato and Onion jam in the same skillet in which you sauteed the onions for the burgers. Put the Tomato and Olive Jam in the fridge. You are ready to put your feet up, drink lemonade or margarita and chill until you are ready to have yourself a party. This is a burger that is all dressed up so you might as well invite your friends to enjoy them along with you.
How many times can you think of where you have eaten a burger that is unique inside and out. We are not just talking about a bunch of wonderful toppings. These burgers have that also. But these are the lightest and most flavorful burgers on the inside because of the additions of the egg, some cold water, and some seasoned breadcrumbs. I love the breadcrumbs from DeLallo and use them in any recipe calling for breadcrumbs.
When you add a lot of fresh Italian parsley to a burger and the Tomato Olive topping you get a fresh look and taste. This makes it just seem a lot more upscale than your plain ol’ run of the mill burger.
Consider all the magical creativity of this burger. Tell me that you don’t want to make these as soon as you can. Because a person can eat just so many veggies. Right?
Parmesan and Provolone Burgers with Tomato Olive Jam
A thick, juicy and delicious burger with flavors of cheese and herbs. Covered in melted provolone cheese and topped with a sweet tomato and olive jam, this is a dressed up burger that is perfect for an outdoor party or a weeknight meal.
Ingredients
For the burgers:
- 6 tablespoons olive oil divided
- ½ cup minced onions
- 4 cloves of garlic finely minced
- 1 large egg lightly beaten with ¼ cup cold water
- 1/4 cup bread crumbs preferably Delallo Seasoned Breadcrumbs
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/2 cup grated Parmesan cheese
- ¼ cup finely chopped Italian parsley
- 2 1/2 pounds lean ground beef or ground turkey
- 6 slices provolone cheese sliced medium thickness
- 6 brioche buns ciabatta buns or 3-4 inch squares of focaccia bread, sliced in half horizontally
Tomato and Olive Jam
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic finely minced
- 1 28 ounce can petite diced tomatoes well drained or 20 fresh Roma tomatoes, peeled, seeded and chopped into 1 inch cubes
- 1 tablespoon honey
- 1/2 cup thinly sliced Kalamata olives
- 2 tablespoons chopped fresh basil
- ½ cup Italian parsley finely chopped
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper to taste
Instructions
For the burgers:
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Heat the 2 tablespoons of olive oil in a medium size nonstick skillet over medium heat. When hot, add the onions and saute until tender, about 3-4 minutes. Reduce the heat to low, add the garlic, and cook for 1 minute. Remove the onions and garlic to a bowl and place uncovered in the refrigerator to cool for 20 minutes or longer. If you are using the same day you do not need to cover the bowl. Set the skillet aside for the Olive and Tomato Jam.
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In a large mixing bowl, combine the chilled onion-garlic mixture with the beaten egg and water mixture. Add the bread crumbs, parmesan cheese, Italian parsley, salt and pepper. Add the meat to the bowl and gently but thoroughly combine the meat with the bread crumb mixture. Use a very light touch to avoid packing down the burgers which will make them tough.
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Form the meat mixture into 6 burgers, about ¾ inch thick. Cover the burgers with plastic wrap and refrigerate for at least an hour so that they will be firm when you grill them. Brush the burgers on both sides with 2 of the remaining tablespoons of olive oil. Place the burgers back in the refrigerator while you grill the buns. Make the Olive and Tomato Jam and set aside. (see below).
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Light a grill to medium heat (about 400 degrees).
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Using 2 tablespoons of olive oil, brush the cut sides of the buns, ciabatta or focaccia with the remaining 2 tablespoons of olive oil. Place oil side down on the grill for about 1 minute, watching them carefully so they do not burn. Remove from the grill and set aside.
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Grill the beef burgers for 3 to 4 minutes on each side for rare, 5 to 6 minutes per side for medium, and 8 to 9 minutes per side for well-done. If you are using ground turkey, grill the burgers for 7 minutes per side. Top each burger with a slice of provolone and cover for the grill until the cheese is melted. This will take no longer than a minute. Remove the burgers from the grill. Place each burger on the bottom half of the bun or bread. Top each burger with the warm Tomato and Olive Jam and the top of the bun or bread.
For the Tomato and Olive Jam:
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Heat the olive oil over medium heat in the skillet which you used previously for the burgers. When hot, add the garlic and saute for no longer than one minute. Add the tomatoes and honey and continue to saute for 10-12 minutes until thickened. Remove from the heat and add the olives, basil, parsley and balsamic vinegar. Season with salt and pepper to taste.
Recipe Notes
This burger may also be cooked indoors on an oiled griddle or in a nonstick skillet over medium-high heat. Cook for about the same amount of time as for grilling.
Delicious! Definitely going to make this!
Thank you so much!!