“Not Your Momma’s Homemade Meatball” Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 1/2# ground sirloin
1 medium white onion, diced
1 – 6oz can tomato paste
6 cloves garlic, minced
1/2 c. grated parmesan cheese
1 T. fresh oregano, chopped
3 T. fresh Italian parsley, chopped
1/2 t. black pepper
1/2 t. salt
1/2 t. brown sugar
1/2# brick mozzarella, sliced into 1/8" slices (4 grams)
Non-Stick Cooking Spray
6 Whole Wheat Buns



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties: Thoroughly combine ground sirloin, diced onion, tomato paste, garlic, parmesan cheese, oregano, parsley, pepper, salt, and sugar in a large bowl. With combined ingredients, form 6 equally sized (1/4#) patties. Place foil on grill and lightly coat with cooking spray. Carefully place all 6 patties on foil, cover, and grill until browned on the bottoms (about 5 minutes). Gently flip each patty over. Continue cooking the patties until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, lightly coat the inside of each bun with cooking spray and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. Place a mozzarella slice on the top of each pattie. To assemble the burgers: Place the buns on a serving platter for the burger placement. On each roll bottom, place a pattie. Once all of the burgers are placed onto the bun bottoms, add the tops and serve. Makes 6 burgers