This is basically my Mom’s meatball recipe remixed into a delicious burger. The egg gives it a nice subtle crust that seals in the juices. One time at a barbecue, a friend of mine bit into one of these and burger juice shot out and almost hurt somebody. Topped off with mozzarella and sauce, it’s like a grilled meatball parm sandwich.
4 Tbs. grated parmesan cheese
½ cup plain breadcrumbs
1 Tbs. minced garlic
1 onion, diced
2 Tbs. chopped fresh parsley
1 Tbs. Salt
Fresh Ground Pepper
2 lbs ground chuck
8 slices Fresh or smoked mozzarella
Homemade Marinara or Tomato Sauce
8 buns (not the cheap stuff please)
Preheat barbecue. (I recommend lump wood charcoal and not briquettes.) Beat egg and mix with the rest of the burger ingredients except for meat in a large bowl. Add meat and mix together with hands. Form into eight patties. Lightly salt the outside of the patties. Add to hot grill and do not close cover. Flip when juices appear on the patties. Add mozzarella cheese and top with sauce. Do NOT press spatula into burgers; this wastes juices and causes fire to flare up. Remove after 3 minutes or depending on your preferred temperature. Serve on toasted buns. Bask in compliments from friends that this is the best burger they ever had.