Meatball Parmesan Burgers {with a low carb option}
Transform the classic Italian comfort food recipe into a juicy hamburger topped with tomato sauce and cheese. Serve it on a portobella mushroom "bun" to make them low carb and gluten free.
Author: Brianne @ Cupcakes & Kale Chips
Recipe type: Beef, Main
Serves: 6
Ingredients
- 2 pounds ground beef
- 1 clove garlic, minced or crushed
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ½ cup parmesan cheese
- 2 Tablespoons minced fresh parsley
- about 6 Tablespoons tomato sauce, plus aditional for serving, if desired
- 6 slices mozzarella cheese
- six ciabatta rolls (or twelve "slider" size portobella mushrooms, stems and gills removed, rubbed with about a teaspoon of olive oil and sprinkled with a bit of kosher salt)
- romaine lettuce
- sliced roma tomatoes
- Ciabatta
- portobellos, remove stem and gills - 450 for 10 minutes with a teaspoon or two of oil
- Indentation in meat
Instructions
- In a large bowl, combine the beef, garlic, salt, pepper, parmesan cheese, and parsley. Gently mix together until thoroughly combined. Divide into six equal-sized balls and press into patties. Using your thumb, make an indentation into the middle of each patty.
- Preheat your grill to medium-high heat. Grill for 5-6 minutes per side to desired doneness. For the last couple minutes of grilling, flip to have the side with the indentation up, and top with a tablespoon of tomato sauce and a slice of mozzarella cheese.
- If you are using portobella buns, grill the mushrooms alongside the burgers or roast in a 450°F oven for about 10 minutes, or until tender.
- Place burgers on rolls or portobellas and top with romaine lettuce and sliced tomatoes. Serve with additional tomato sauce, if desired.
