Recipes using Balanced Bites spices Recipes using Balanced Bites spices
In this recipe:
ITALIAN Spice Blend ITALIAN Spice Blend

ITALIAN Spice Blend

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MEATBALL SANDWICH BURGERS WITH MARINARA

dairy-free
egg-free
nut/seed-free
gluten-free
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes (not including portobello “buns”)
  • Servings: 4 burgers

Growing up in an Italian New Jersey family meant eating meatball and eggplant sandwiches pretty often! This burger is a twist on those classics. It can easily be made without the eggplant if you want to simplify it.

This recipe also contains one of our Balanced Bites Spice Blends - ITALIAN Spice Blend - which you can shop here!

Ingredients

GRILLED EGGPLANT 

  • 1 medium eggplant, cut into 8 (1/2-inch) slices 
  • 1 tablespoon extra-virgin olive oil 
  • Sea salt 

BURGERS 

  • 3/4 pound ground beef 
  • 3/4 pound ground pork 
  • 1/2 cup chopped fresh basil 
  • 1/4 cup chopped fresh parsley 
  • 1 tablespoon ITALIAN Spice Blend
  • 1 tablespoon almond flour 
  • 1 large egg 

FOR SERVING 

  • 8 Portobello “Buns” (instructions at left) or 8 large lettuce leaves for wrapping 
  • 8 large fresh basil leaves 
  • 1 cup pizza sauce or marinara, warmed 
  • 1 red onion, sliced 

Instructions

Preheat a grill or grill pan to medium-high heat. Brush the eggplant slices with the olive oil and sprinkle with a few pinches of salt. Grill for 5 to 6 minutes, until softened and browned with grill marks, turning as needed to prevent burning. 

Prepare the portobello “buns,” if using them to serve the burgers. 

Make the burgers: In a large mixing bowl, combine the meat, herbs, spices, salt, almond flour, and egg; using your hands, mix everything together until well integrated. Form the meat into four 6-ounce patties, adding a thumbprint dimple in the center of each one to allow for even cooking. 

Grill the burgers over medium-high heat for 5 minutes per side or until cooked to 145°F in the center. 

To serve, place 2 slices of grilled eggplant in a portobello “bun” or lettuce leaf, then add a burger patty, a couple of basil leaves, 1/4 cup of the pizza sauce, and a couple of slices of onion. Top with another mushroom cap or lettuce leaf. 

Notes

NUT-FREE? 

Omit the almond flour. 

EGG-FREE? 

Omit the egg. 

HOW TO MAKE PORTOBELLO “BUNS”:

On a grill or grill pan preheated to medium-high heat, grill 8 stemmed mushroom caps, “cup” side down, for about 10 minutes, until they begin to soften. You can also bake them on a rimmed baking sheet in a preheated 350°F oven for about 10 minutes.