Mini Italian Pub Burgers
- Vegetable or canola oil, for the grill
- 2¼ pounds ground chuck
- ¾ cup freshly grated Parmesan cheese
- ½ cup packed fresh flat-leaf parsley leaves, finely chopped
- 3 garlic cloves, finely chopped
- 3 tablespoons tomato paste
- 1½ teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 8 small ciabatta rolls, sliced in half
- ¼ cup olive oil
- 8 slices (4½ ounces) Taleggio cheese
- 8 large basil leaves
Instructions:
The burger phenomenon has never really taken hold in Italy, but the flavors in these dainty little sliders would be right at home there. Taleggio is a northern Italian sharp, creamy cheese that keeps the burgers moist and delicious.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Lightly oil the grill pan or grilling rack with vegetable oil.
- In a large bowl, combine the ground chuck, Parmesan cheese, parsley, garlic, tomato paste, salt, and pepper.
- Using clean hands, gently mix the ingredients and form into 8 patties, each about 1 inch thick and 4 inches in diameter.
- Grill the burgers for 3 minutes on each side, until cooked to medium.
- Brush the cut side of each roll with the olive oil and toast on the grill for 1 to 2 minutes, until slightly golden.
- To serve, put 1 mini burger on the bottom half of each of the rolls. Divide the Taleggio cheese on top of the burgers. Place a basil leaf over the cheese and put the other half of each roll on top.