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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.

Course Main Course
Cuisine American, Italian
Prep Time 35 minutes
Cook Time 20 minutes
Servings 6 people

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:

  1. 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.
  2. 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.
  3. 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).
  4. Light a grill to medium heat (about 400 degrees).
  5. 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.
  6. 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:

  1. 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.