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Grilled Italian Hamburgers

Sweet Pickles Mom

"This is an absolutely wonderful grilled Italian hamburger. You may add a little garlic powder also, and top with a thin slice of Mozzarella cheese as well. I do suggest you make the full recipe as leftovers never last more than two days at my house. These are wonderful with a big slice of very sweet onion and catsup. Some people like to add a slice of Mozzarella cheese before popping them in the foil and before heating again."
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Ingredients

1 h 45 m servings 683 cals
Original recipe yields 12 servings (12 sandwiches)

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Directions

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  1. Mix the ground beef, sausage, onion, garlic, Italian seasoning, olive oil, salt, pepper, and anise seed together in a bowl until thoroughly combined. Chill in refrigerator at least 1 hour. Mix again after refrigerating. Divide the mixture into 12 portions and form into oblong burgers with rounded edges, approximately 4 inches wide and 12 inches long. They should be somewhat thin.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Also, preheat an oven to 250 degrees F (120 degrees C). Lightly brush the butter over the cut sides of the baguettes.
  3. Cook on the preheated grill until the burgers are cooked through, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). About 5 minutes before the meat is finished, lay the open baguette halves on the grill and brown each side until toasted. Place each burger into the baguette, close the baguette, and then wrap snugly with aluminum foil.
  4. Bake the wrapped sandwiches in the preheated oven for 15 minutes before serving.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 683 calories; 28.1 g fat; 65.7 g carbohydrates; 40.6 g protein; 104 mg cholesterol; 1343 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 28 Ratings

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Most helpful positive review

I omitted the anise seed because I didn't have it and I added four cloves of fresh minced garlic to the butter before brushing it on the thick hamburger rolls, which we used instead of baguettes...

Most helpful critical review

The problem with mixing ground beef with pork sausage is you have to cook the meat completely through so the grd.beef is quite over cooked although wonderful as meat loaf!!

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I omitted the anise seed because I didn't have it and I added four cloves of fresh minced garlic to the butter before brushing it on the thick hamburger rolls, which we used instead of baguettes...

Successful meal. Three of us thought they were really tasty but my daughter thought there was too much flavor of Italian sausage - probably from the 2 teaspoons of fennel seeds. I actually used ...

Instead of sandwiches, I used this hamburger as part of a "naked burger" (no bun) meal idea to serve 4 (changed the serving size). Made a few tweaks w/ingredients I had on hand: used ground turk...

Amazing burgers! Hubby loved them for Father's Day. I halved the recipe....used an 85%/15% ground beef....used a hot Italian ground sausage.....love the fennel flavor....did omit the olive oil i...

Great burgers. This is almost the way I make my Italian meatballs with homemade Italian Tomato sauce. Delicious.

The problem with mixing ground beef with pork sausage is you have to cook the meat completely through so the grd.beef is quite over cooked although wonderful as meat loaf!!

I thought these came out great. Lots of flavor and something nice to make on occasion. I didn't use the anise seed because I didn't have them on hand, but these still turned out delicious.

I did not care for this recipe.