Burgers are a classic summer food. But sometimes, the classics can get a little boring. So, why not mix it up a little? This is an Italian twist on burgers, almost like a meatball sub in burger form! And if you’re like me, I can’t resist Italian food, even if it’s a simple burger.

Now, I tend to oversize things, so I made only 4 burgers to make sure they really filled up the buns, and added extra cheese and extra marinara sauce. Six burgers is probably a more appropriate serving size, but I’ll leave that choice up to you. These are messy burgers, indeed, so make sure to keep napkins on hand because these are finger-licking good!When it comes to cooking burgers, there’s a cool trick I learned while watching Rachael Ray’s 30 Minute Meals. If you make an indent in the middle of the burger, it keeps it flat and that way there are no domed burgers. This was a crucial trick for me to learn, at least, because whenever I made burgers, they would shrink in and dome up, almost turning into balls. So give it a try, and let me know if it works as well for you as it did for me!

Italian Meatball Burgers

1 pound ground Italian sausage
1 pound ground sirloin
½ cup grated Parmesan cheese
2 teaspoons dried oregano
2 teaspoons dried basil
½ teaspoon salt
¼ teaspoon garlic powder
Cooking spray
4 ounces fresh mozzarella cheese, thinly sliced
6 Italian bread rolls or ciabatta rolls
1¼ cup marinara sauce

Prepare grill.

In a large bowl, combine ground sausage, ground sirloin, Parmesan cheese, oregano, basil, salt, and garlic powder. Divide beef mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty. Using your thumb, make an indent in the middle of the burger (this helps keep the burgers flat instead of doming in the middle). Let patties sit at room temp for about 15 minutes before placing them on the grill.

Place patties on a grill rack coated with cooking spray; grill 5 minutes. Turn patties over; grill 2 minutes. Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes or until a thermometer registers 165 degrees F. Remove from grill; let stand 5 minutes.

Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with about 3 tablespoons sauce and top half of roll.

Source: Adapted from Cooking Light