Italian Burger with Fregola Sarda and Roasted Tomato Sauce

• Posted on 8 May 2024
• By Birger
• Posted in main courses
• 0

A burger with a twist! Delicious for young and old, at any time of the day ;)

Italian burger with mozzarella, fregola sarda, roasted tomato sauce, and grilled vegetables

This is another delicious Mediterranean recipe where you'll start gobbling down after the first bite because it's packed with flavor! The Italian burger is somewhat inspired by my Italian-style meatballs. But you can get creative with it by, for example, replacing the bruschetta herb mix with pesto or pesto rosso. Or why not try it with our red pepper mix?

What do you need for 2 people?

• +/- 400 g cluster cherry tomatoes (you can also use regular large tomatoes, but they will take longer to roast in the oven)

• 2 large (or 3 small) bell peppers (I chose green and yellow, as we already have red from tomatoes, and presentation matters too ;-))

• sprig of fresh basil

• +/- 400 g ground meat (I used pork/beef, but you can choose your own. You can also use chicken or beef)

• 250 g fregola sarda

• 2 cloves of garlic (unpeeled and uncut)

• mozzarella di buffala, thinly sliced

What do you need from our spice shop?

• olive oil (fruity green from Domaine de Valdition)

• pesto herb mix

• bruschetta herb mix

• fleur de sel

• black pepper

Flavor products

 

How to make these Italian burgers?

1. Make the burgers. Take about 50 g of ground meat each time and flatten it into a 'pancake'. Place a slice of mozzarella on top and spoon some bruschetta herbs over it. Now place a second piece of ground meat over it and seal the edges. This way you can make 4 burgers.

2. Wash the cherry tomatoes and cut them in half. Place them in a fireproof baking dish with the cut side up. Sprinkle with fleur de sel, pepper, and pesto herbs. Drizzle with olive oil. Place them in a preheated oven at 200°C. Roast the tomatoes until they begin to turn dark red in color and the edges start to dry (about 35 to 40 minutes).

3. Remove them from the oven and set aside. Add the 2 unpeeled cloves of garlic and make sure they are well drizzled with olive oil.

4. Meanwhile, cut the bell peppers in half and remove the seeds. Place them on a baking sheet lined with parchment paper. Set the oven to grill mode and grill the peppers until they turn black. Don't worry, this is harmless! Let the peppers cool briefly under a damp towel. Now remove the black skins from the peppers and cut into pieces.

5. Meanwhile, cook the fregola until tender in a pot of salted water. Fry the burgers in some olive oil. Make sure they are thoroughly warm so that when you cut them open later, the mozzarella will ooze out of the burger.

6. Now let's make the sauce. Take about half of the roasted tomatoes and put them in the blender or food processor. Peel the cloves of garlic and add the garlic puree to the tomatoes. Also add a generous splash of olive oil and the basil. Blend until smooth. Season to taste with pepper and salt if desired.

7. Drain the fregola and mix it with the sauce, roasted peppers, and the rest of the roasted tomatoes. Serve with the Italian burger. Enjoy!

Are you happy with the result? Inspire others by sharing a photo on Facebook or Instagram with the hashtag #BirgersKitchen. I look forward to it!

--Birger--

- Birger's Kitchen