Here is a fun way to enjoy the Italian flavors you love. Spicy marinara sauce and fresh pesto add to the layers of flavor—try this meatball burger sandwich once and it won’t be long before you find yourself craving it again!
YIELD: 8 SERVINGS • COOK TIME: 30 MINUTES
MEATBALL BURGERS
2 lb (1 kg) meatloaf mix
2 eggs
1 cup (121 g) Italian breadcrumbs
1 cup (180 g) grated Romano cheese
⅝ cup (150 ml) warm water
2 tsp (4 g) Italian seasoning
1 tsp salt
1 tsp black pepper
PESTO
3 cups (72 g) packed fresh basil leaves
2 cloves garlic
¾ cup (135 g) grated Parmesan cheese
1 cup (236 ml) olive oil
¼ cup (34 g) pine nuts
¼ cup (39 g) roasted, unsalted almonds
SPICY MARINARA
1 (10-oz [284-g]) can crushed tomatoes
1 tbsp (15 ml) olive oil
1 tsp kosher salt
Pinch of black pepper
1 tsp chopped fresh oregano
Pinch of sugar
¼ cup (45 g) Romano cheese
1 tsp red pepper flakes
FOR SERVING
1 spaghetti squash
Olive oil
Salt and pepper, to taste
Shredded Parmesan cheese
Fresh mozzarella
Butter
8 brioche buns
To make the burgers, mix all of the meatball ingredients together by hand and form into eight 4-ounce (115-g) patties.
To make the pesto, place the pesto ingredients in a food processor. Pulse the food processor three to five times to coarsely chop the ingredients, and then mix for 20 to 30 seconds until the pesto is thoroughly combined.
To make the marinara, simmer all the marinara ingredients in a pot over medium heat for 20 minutes, and then set aside.
Configure your grill for direct cooking. Preheat the grill to 400°F (204°C). Cut the squash in half lengthwise. Remove the seeds, brush with olive oil and season with salt and pepper to taste. Roast the squash on the grill for about 30 minutes or until tender. Shred and set aside. (It’s best to prepare this before you cook the burgers.)
Next, place the patties on the grill. Cook for 3 to 5 minutes. Flip and cook an additional 4 to 5 minutes or until the patties reach an internal temperature of 130°F (54°C). Remove the patties from the grill and tent them in aluminum foil.
For serving, place a small handful of shredded Parmesan onto a medium-hot skillet and allow it to melt. Once golden brown, remove it from the heat and set aside. Repeat for every burger.
Slice the mozzarella into ½-inch (1.3-cm) thick slices and set aside.
Butter both sides of the brioche buns and grill for 1 minute, until you have golden brown grill marks. Spread the pesto on the bottom half of the brioche bun. Then place the Parmesan crisp on top of the pesto. Set the burger onto the crisp and then add some shredded spaghetti squash, a few slices of mozzarella and a spoonful of spicy marinara. Cover with the top half of the brioche bun and serve.