Ingredients
Burger Mixture
- 1 1/2 pounds ground beef 80/20
- 1 pound loose Italian sausage
- 2 cups chopped spinach, raw
- 1 cup chopped roasted red peppers
- 1 1/2 cups shredded mozzarella
- 1 1/2 Tablespoons Chupacabra Italian Seasoning
Toppings
- 1 – 1 1/2 cups Marinara, warmed
- 16 ounces fresh mozzarella, sliced
- 8 Brioche burger buns
- 2–3 Tablespoons unsalted butter
Instructions
- Add all of the burger mixture to a large bowl and mix just until combined. Portion into 8 burger patties and place on a parchment-lined baking sheet. *This is the burger press I use. Cover with plastic wrap and chill for at least 1 hour. *SEE NOTE
- Preheat the grill to 375F or place the skillet on the stovetop over medium heat. Place the burgers on the grill/in the skillet and cook for ~6-7 minutes. Carefully flip and continue cooking until the internal temperature reaches 165. *You’re cooking to this temp to ensure that the sausage is fully cooked through.
- About 2 minutes before the burgers are done, ladle on some of the warm marinara and top with a slice or two of fresh mozzarella. Also, brush the cut sides of the buns with butter and grill just until toasted.
- To plate, add another slice or two of fresh mozzarella on the bottom of the bun followed by 1-2 Tablespoons of warm marinara, the cooked burger, and then top.
Notes
*You can also make 16+ sliders if smaller burgers are desired or you can do as I did in the video and make half regular size and half sliders.
