Meatball Provolone Burgers with Garlic Parmesan Aioli

8/26/2014, 9:43 p.m.
Servings: 4

Servings: 4


Garlic Parmesan Aioli

  • 1/3 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic, finely chopped


  1. 1 lb lean (at least 80%) ground beef
  2. ½ cup Italian style panko crispy bread crumbs
  3. ¼ cup milk
  4. ½ teaspoon salt
  5. ¼ teaspoon pepper
  6. 1 small onion, very finely chopped (1/4 cup)
  7. 1 small green bell pepper, cut into rings
  8. 1 small red bell pepper, cut into rings
  9. 2 tablespoons olive oil
  10. 4 slices provolone cheese
  11. 4 ciabatta buns, split


  1. In small bowl, mix Garlic Parmesan Aioli ingredients; cover and refrigerate. Heat gas or charcoal grill. In medium bowl, mix beef, bread crumbs, milk, salt, pepper and onion. Shape mixture into 4 patties, about 1/2 inch thick. Make indentation the size of a quarter in center of each burger so burgers remain level during grilling.
  2. Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Toss green and red bell pepper rings with oil to coat. Add bell pepper rings to side of grill for last 8 to 10 minutes of cooking, turning once, until crisp-tender. During last 2 minutes of cooking, top each patty with cheese. Cook until cheese is melted.
  3. Spread about 1 tablespoon Garlic Parmesan Aioli mixture on cut sides of buns. Place burgers on bottom halves of buns; top with peppers. Cover with top halves of buns.