It’s a burger that asks, “How you doin’?” This isn’t just any burger—this is the Don, the Godfather of burgers. A bold Italian-inspired patty with crisp prosciutto and a garlic-Parmesan mayo, made from a mix of ground beef and fennel-scented sausage, charred to smoky perfection. Badabing!
If you prefer a different route, try a straight 100% homemade beef burger or a meat-free option like a grilled halloumi and mushroom burger with red pepper aioli. This Italian-style burger is one of many summer grilling ideas worth trying.
On a sweltering day with limited restaurant options, we ducked into a busy café for shade and quick food. Pizzas, croques and burgers lined the menu. I ordered several burgers topped with pesto, mozzarella and tomato, thinking the extras might rescue an ordinary patty. I needn’t have worried—this was France, and the burger arrived brimming with Italian flavours that felt both familiar and irresistible.
Since that holiday I’ve recreated and refined that combination many times. This version riffs on that memory: a flavour-packed Italian beef burger built from simple components that deliver maximum impact. Enjoy!
Italian beef burger
This burger truly delivers on flavour. The patties combine two meats—ground beef and Italian sausage—which creates juicy texture and an aromatic herby backbone. I like a fennel-forward sausage for a bold, anise-like note that pairs perfectly with tomato, lettuce and sharp cheese.
Toppings are classic Italian deli-style: smoky provolone slices (excellent for melting) and paper-thin crispy prosciutto. Add thinly sliced red onion for a bright bite, crunchy romaine for freshness, and ripe tomato for juiciness. The crowning touch is a garlic-Parmesan mayo blended with basil pesto—a lush, tangy sauce that lifts the grilled patties.
Making burgers from scratch is simpler than many expect. This recipe relies on a few straightforward ingredients and a few clear steps to produce six substantial burgers.
Core ingredients: ground beef, Italian sausage (casings removed), a pinch of salt and an egg to bind the mixture.
Steps
- Mix the ground beef, sausage meat, beaten egg and salt gently in a large bowl.
- Divide the mixture into six equal portions; roll into balls and flatten into patties about 1 inch thick.
- Press a shallow indentation into the centre of each patty to prevent doming, then chill in the fridge for at least an hour (or 30 minutes in the freezer).
- Grill the patties over medium-high heat until cooked through, adding cheese in the final minute to melt.
After grilling, assembly is quick: pesto and lettuce on the bottom bun, the hot patty, crisp prosciutto, sliced tomato and onion, and a generous smear of garlic-Parmesan mayo on the top bun. Serve immediately for best texture.
Easy swaps
This “boss” burger celebrates Italian ingredients, but you can adapt based on availability without losing the essence:
- If you can’t find provolone, a reliable sharp cheddar or another melty cheese works fine.
- If only red pesto is on hand, it makes a delicious alternative to green basil pesto.
- Prosciutto can be substituted with crispy bacon when necessary—still salty and crunchy.
Recipe Tips and Notes
- Choose the best quality beef you can within your budget for the best flavour.
- Lean or extra-lean beef is fine here because the sausage adds fat and flavour.
- Make the small thumb indentation in each patty to keep them flat while cooking.
- Chilling the patties helps them hold shape on the grill and prevents excessive shrinkage.
- Toast the burger buns lightly before assembling to reduce sogginess.
- If you’re unsure about doneness, use a meat thermometer; aim for about 71°C / 160°F for well-done burgers.
What goes with it
These Italian beef burgers are the centerpiece of a summer barbecue. Complement them with on-theme sides to keep the meal cohesive.
Start with chunks of soft focaccia and a cool ricotta dip with roasted cherry tomatoes and basil to nibble while the grill heats. For sides, a vinaigrette-dressed pasta salad dotted with peppers, olives and baby tomatoes pairs well, or serve a chopped Italian salad with cold cuts and cheeses for a lighter option.
Finish with a simple frozen dessert like no-churn gelato—cherry or pistachio are classic choices—and sip a citrus Limoncello spritz or a bright Aperol spritz to round out the meal.
Storage and leftovers
This recipe makes six burgers. Patties you don’t plan to cook right away freeze well when separated by parchment and stored in a freezer bag; they’ll keep for up to four months. The garlic-Parmesan mayo keeps in an airtight container in the fridge for 4–5 days and is excellent on fries, sandwiches or as a pasta-salad dressing.
More Summer Barbecue Recipes
- Salmon burgers with spicy carrot and cucumber slaw
- Mojito-grilled chicken thighs for a summer party
- Grilled tomahawk steak with herb butter
- A classic smash burger for everyday grilling
Italian Burger with Crispy Prosciutto and Garlic Parmesan Mayo
Ingredients
- 700g / 24 oz ground beef (around 5% fat works well)
- 300g / 10 oz Italian sausages, casings removed (fennel-style recommended)
- 1 tbsp salt
- 1 egg, beaten
- 6 slices prosciutto
- 1/2 red onion, thinly sliced (optional)
- 1 tomato, sliced
- 6 slices provolone cheese (or substitute cheddar)
- 6 tbsp basil pesto
- 6 tbsp mayonnaise
- 1 clove garlic, grated
- 3 tbsp grated Parmesan
- 6 romaine lettuce leaves
- 6 burger buns
Instructions
- In a large bowl, combine the ground beef, sausage meat, beaten egg and salt. Mix gently—do not overwork.
- Divide into six equal portions (about 180g / 6 oz each). Roll into balls, then press into patties about 1 inch thick, slightly larger than the buns.
- Make a shallow indentation in the centre of each patty with your thumb to prevent doming. Arrange on parchment and chill in the refrigerator for at least 1 hour (or 30 minutes in the freezer).
- Preheat the oven to 200°C / 400°F and crisp the prosciutto on a parchment-lined tray for 6–8 minutes. The slices will crisp into irregular, crumbly pieces as they cool. This can be done ahead.
- Mix the mayonnaise with grated garlic and Parmesan, then set aside. Slice the onion and tomato.
- Grill the patties for about 5 minutes per side, adjusting time for your grill and preferred doneness. Add cheese in the last minute and cover so it melts. Lightly toast the buns on the grill for a short time—watch closely to avoid burning.
- To assemble: spread a tablespoon of basil pesto on the bottom bun, add a lettuce leaf, place the hot patty on top, add red onion, crispy prosciutto and tomato. Spread a tablespoon of garlic-Parmesan mayo on the top bun and place it over the burger. Serve immediately.
Nutrition
Nutrition information is an estimate and should be used as a guide only.