Two classic dinners come together in one delicious sandwich! Provolone and ricotta cheese stuff this Italian-style grilled lasagna burger.
It’s grilling season!!
I’m jealous of those of you who live in a climate where you can easily grill all year long. In Ohio, we could grill out 12 months of the year, but we might become an icicle trying to get that perfectly grilled burger. As soon as the temperature warms up enough to head out without mittens and a parka, we get our grill going. And grilled, beefy burgers are the first thing I crave.
Now it’s your turn to be jealous of me because of this lasagna burger that I ate for dinner several times last week. I made a tasty combination of two classic dinner ideas. Lasagna and hamburgers. May is Beef Month and I teamed up with the Ohio Beef Council to bring you an unlikely lasagna burger combo that will make you drool.
Think Italian seasoned ground round stuffed with provolone and ricotta cheese grilled to a juicy perfection. (Speaking of ricotta…have you tried our easy lasagna soup?)
Top that cheese stuffed lasagna burger with your favorite spaghetti sauce and fresh spinach.
Then serve it on buttery, toasted garlic bread. The garlic toast bun is totally what won my kids over on this sandwich. The spicy Italian flavor is what got my hubby!
Here’s a few hints for prepping and cooking this cheese stuffed lasagna burger.
- I started with 85% lean ground beef round. We’ve made these burgers with 90% lean ground round, but really prefer the 85%. Just for that extra flavor and juice.
- I gave the ground round a boost of Italian flavor with our homemade Italian seasoning blend. You can skip this part if you’re short on time, but adding some seasoning really gives the sandwich an Italian flair.
- Because my lasagna recipe calls for both provolone and ricotta cheese, these are the cheeses I used to stuff this burger. If you don’t care for ricotta, you can leave that out and still have a gooey, cheesy center to your burger.
- Allow the grill to get hot (about 400 degrees) before your put the burgers on. This helps them not to stick to the grill.
- Burgers need to be cooked until the internal center is 160 degrees. Use a meat thermometer and be sure to test your lasagna burgers for doneness.
- Get creative with the toppings on this sandwich! I simply used spaghetti sauce and spinach. Feel free to add onions, tomatoes, peppers and even more cheese.
- Keep things simple with store-bought garlic bread. I baked the bread as the package suggested, then cut the buttery bread into bun-size pieces. You can also use your favorite hamburger buns, spread butter, garlic and Italian seasonings on them, then grill them just until they are golden brown and toasty.
I scored some serious wife points with this burger. 😉
Q: What’s your craziest or favorite burger combinations?
Cheese Stuffed Lasagna Burgers
- 2.25 pounds ground beef round (85% lean)
- 2 teaspoons dried parsley
- 1 tablespoon minced garlic
- 1 teaspoon minced onion
- 1/2 teaspoon fennel seed
- 1 1/2 teaspoons ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (or more for spicier burgers)
- 2 teaspoons salt
- 6 teaspoons whole milk ricotta cheese
- 6 slices provolone cheese
- 1 cup spaghetti sauce
- 1 cup fresh spinach leaves
- 1 loaf garlic bread (cooked according to package directions)
- In a large bowl, combine the ground round and spices. Mix well.
- Divide the seasoned meat into 12 equal size pieces.
- Flatten each piece into a thin disc, about 4-5 inches in diameter.
- Spread a teaspoon of ricotta cheese on the center of 6 patties (1 teaspoon for each patty). Be careful not to go to edges. Keep the ricotta just in the center.
- Break each slice of provolone cheese into fourths.
- Place 3-4 pieces of provolone cheese on top of the ricotta cheese.
- Take the remaining flattened patties and press each on top of the cheese-topped patties. Press the edges of the patties together to seal well so the cheese does not escape during cooking.
- Heat a gas grill to 400 degrees.
- Place the patties on the grill and cover the grill. Grill for 8-10 minutes, turning once or twice as needed, until the patties reach an internal temperature of 160 degrees.
- To serve the sandwiches, place a cooked patty on a piece of garlic bread. Top with sauce and a few leaves of spinach. Top with another piece of garlic toast.
- Serve immediately.
Our other favorite burger recipes…
Thank you to the Ohio Beef Council for sponsoring this post!