Mama’s Meatball Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


2 pounds ground chuck
1/2 pounds ground hot Italian sausage
1/2 cup grated onion
3 garlic cloves, minced or pressed
2 teaspoons fresh oregano
2 teaspoons salt
1 teaspoon pepper
3 cups pre-washed bagged baby arugula, roughly torn
8 tablespoons Extra Virgin Olive Oil
1/8 teaspoon salt
1/8 teaspoon pepper
6 good-quality kaiser buns, split
2 Roma tomatoes
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
3/4 pound Parmigiano-Reggiano, sliced thinly



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties: Combine the chuck, sausage, onion and garlic in a large bowl. Finely dice the oregano and it and the salt and pepper to mixture in the bowl. Handle the meat as little as possible to avoid making the patties tough. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.

In a small bowl, combine the arugula, olive oil, and season with salt and pepper to taste. With the excess olive oil, brush the buns. Cut the tomato into 1/4” slices, seasoning these slices with salt and pepper to taste.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place a cheese-topped patty on the bun bottom. Place the sliced tomato and arugula on the patty, add the bun tops and serve. Makes 6 burgers