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Italian Steakhouse Burger

Rocco Gizzo

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Calories

581

Cuisine

Italian

Category

Dinner

Grilling season officially starts now… and we’re kicking it off with these Italian steakhouse burgers made with Snake River Farms Wagyu Hamburger Patties.

These burgers go straight from frozen to the grill, which makes them perfect for those nights when you want something incredible without planning ahead. No defrosting and no extra prep. Just thick, juicy Wagyu burgers that develop an unbelievable crust while staying rich and flavorful all the way through.

Built with melted provolone, sautéed broccoli rabe, and a Calabrian chili aioli, this burger has everything you want in one bite. It’s sharp, savory, smoky, and just enough heat to keep you going back for another.

Italian Steakhouse Burger

Ingredients

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    • 4 SRF Wagyu Hamburger Patties (kept frozen)

    • provolone cheese, sliced

    • burger buns of choice

    • salt & pepper

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    • 1 bunch broccoli rabe, chopped

    • 4 garlic cloves, minced

    • ½ cup hot cherry peppers, roughly chopped

    • olive oil

    • salt & pepper

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    • ½ cup mayo

    • 1 teaspoon Dijon mustard

    • 1 teaspoon balsamic vinegar

    • 1 teaspoon honey

    • 1 garlic clove, grated

    • juice from ¼ lemon

    Directions

    1. Combine the Calabrian Chili Aioli ingredients together in a bowl. Mix until fully combined, then taste and adjust seasoning as needed. Set aside in the fridge.

    2. Add the chopped broccoli rabe to a large, lidded pot along with a few tablespoons of water. Cover and heat over medium heat, allowing the broccoli rabe to steam.

    3. Once the broccoli rabe begins to steam, remove the lid and drizzle with olive oil. Toss until the broccoli rabe is fully coated, then add the garlic. Cook until the garlic is fragrant and lightly sautéed (about 2 to 3 minutes), then toss in the cherry peppers. Continue cooking for another 2 to 3 minutes, or until everything comes together. Then taste and adjust seasoning as needed (salt or even cherry peppers brine).

    4. Heat the grill over high heat. Once hot, add the burgers directly to the grill while they’re still frozen. As the burgers begin to defrost, season the top side with salt and pepper. Then continue to cook according to package instructions and top with provolone cheese the last 23 minutes of cooking.

    5. Assemble the burger by adding a generous spoonful of the Calabrian Chili Aioli to the bottom bun, then the burger, then the broccoli rabe. Add a tough more aioli to the top bun and enjoy!