Italian Smash Burger Napolean

Name: Italian Smash Burger Napolean
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: Ground Beef; lettuce; ricotta cheese; Spinach-Lemon Pesto; Beef Jerky Marmalade; balsamic syrup

Savor this Italian-style Ground Beef burger with a bright and vibrant spinach-lemon pesto and a unique spicy and sweet beef jerky marmalade.

Cook Time: 40 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

1 pound Ground Beef (80% lean or leaner)
4 large leaves Butter or Bibb lettuce
1/2 cup part-skim ricotta cheese
0.5 cup Spinach-Lemon Pesto
0.5 cup Beef Jerky Marmalade
4 teaspoons balsamic syrup or glaze

Preparation

Step 1

Lightly shape Ground Beef into eight 1/2-inch thick slider patties. Place patties on griddle or nonstick skillet over medium heat. Using spatula, press burger against griddle. Midway through cooking, flip, press. Cook 8 to 10 minutes until instant-read thermometer inserted horizontally into center registers 160°F. Season with salt and pepper, as desired.
Step 2

Place patties on 4 lettuce leaves to form a cup, top with 1 tablespoon cheese, 1 tablespoon Spinach-Lemon Pesto, 1 tablespoon Beef Jerky Marmalade, another patty, 1 tablespoon cheese, 1 tablespoon Spinach-Lemon Pesto and 1 tablespoon Beef Jerky Marmalade. Garnish each stack with balsamic syrup, as desired.

Cooking Tip:
Spinach-Lemon Pesto: Place 2 cups fresh baby spinach, 1/3 cup grated Parmesan cheese, 1/4 cup toasted sliced almonds, 1 tablespoon fresh lemon juice, 1 teaspoon grated lemon peel (from 1/2 lemon) and 1 teaspoon minced garlic in food processor container. Cover, process until coarse paste forms. With motor running, slowly drizzle in 2 tablespoons olive oil and 2 tablespoons water through opening in cover, processing until smooth.

Beef Jerky Marmalade: Heat large nonstick skillet on medium-high heat until hot; spray with cooking spray. Add 1/3 cup chopped red onion; cook 4 to 5 minutes, stirring occasionally. Add 1/3 cup minced shallot and 1/2 teaspoon minced garlic and cook 2 to 3 minutes until translucent. Add 3 tablespoons maple syrup, 1/2 teaspoon dry mustard and 1/2 teaspoon chile powder; bring to a boil. Add 1/4 cup sherry and 3 tablespoons brown sugar; stir to combine. When sugar is melted, reduce heat to medium. Add 8 ounces chopped beef jerky and cook about 5 minutes to reduce liquid to a thick glaze, stirring occasionally.

Nutrition Information

414 Calories

0 %*

9.1g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

3.9 mg IRON

0 %DV

6.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1 slider stack: 414 Calories; 225 Calories from fat; 25g Total Fat (9.1 g Saturated Fat; 0.6 g Trans Fat; 1.4 g Polyunsaturated Fat; 11.9 g Monounsaturated Fat;) 86 mg Cholesterol; 473 mg Sodium; 14 g Total Carbohydrate; 1.4 g Dietary Fiber; 31 g Protein; 174 mg Calcium; 3.9 mg Iron; 501 mg Potassium; 0.3 mg Riboflavin; 4.9 mg NE Niacin; 0.4 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 326 mg Phosphorus; 6.7 mg Zinc; 24.5 mcg Selenium; 88.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Selenium; and a good source of Calcium, Potassium, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.