When it comes to grilling burgers, we often think of the classic American burger—lettuce, tomato, maybe a slice of cheese.
But what if we took those same fundamentals and gave them a twist by drawing inspiration from Italy?
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That’s exactly what we’re doing with these Italian-style hamburgers on the Kamado Joe. Imagine the fresh and vibrant flavors of a Caprese salad—ripe tomatoes, creamy mozzarella, and fragrant basil—melded together with a juicy grilled burger. It’s a flavor combo that makes you wonder why you didn’t think of it sooner. Let’s dive into how you can make these amazing burgers at home, using the Kamado Joe for that perfect charred, smoky flavor.
Setting Up the Kamado Joe for Direct Grilling
The Kamado Joe is a versatile grill that offers incredible heat control, and for these burgers, we’re using a direct grilling method. Direct heat is the way to go when you want a crispy exterior and a juicy interior on your burger patties. Before we get started with our ingredients, fire up your Kamado Joe. Load it up with some high-quality lump charcoal like the Kamado Joe Big Block, which provides consistent heat. Light the charcoal with a propane torch—trust me, it's a game-changer compared to chimney starters or fire cubes. Once the grill is lit, let it preheat until it reaches about 500°F (260°C). While the grill is heating up, we can start prepping the burger components.
What Makes This Burger Italian?
This Italian twist on a classic burger is all about combining familiar Italian flavors into a handheld masterpiece. The key components?
- Ciabatta Buns: These buns have a crispy crust and a soft, airy interior, which makes them perfect for absorbing all those juicy burger flavors.
- Fresh Mozzarella: Slices of creamy, soft mozzarella cheese that melt beautifully over the hot patty.
- Tomato: Thick, juicy slices of ripe tomato that bring a refreshing, tangy note to the burger. Remember to salt the tomatoes right before adding them for maximum flavor.
- Fresh Basil: Whole basil leaves add a burst of herby freshness that complements the richness of the beef and cheese.
- Olive Oil & Japanese Mayo: A drizzle of good olive oil and a touch of Japanese mayo add an extra layer of richness and tie the whole burger together. You could also add roasted red peppers if you want to level up the flavor even more.
The Perfect Patty: 80/20 Ground Chuck
For the perfect Italian-style hamburger, start with 80/20 ground chuck. This blend gives you the ideal ratio of meat to fat—20% fat is just enough to keep the burger juicy without causing flare-ups on the grill. Shape your patties to about 6 ounces each. Here’s a pro tip: make a small divot in the center of the patty before grilling. This prevents the burger from puffing up into a dome shape and ensures an even cook throughout. And remember, don’t season the meat too early. Salt it right before it hits the grill to keep the burger tender and avoid a sausage-like texture.
Grilling to Perfection
Once your grill is preheated, it’s time to oil the grates. Take a paper towel, soak it in a high-heat oil like avocado oil, and use tongs to wipe down the grill grates. This step helps prevent the patties from sticking and creates those beautiful grill marks. Now, season your patties generously with sea salt, black pepper, granulated garlic, and granulated onion.
Grill the patties for about 3-4 minutes per side, depending on your desired doneness. For store-bought ground beef, it’s best to cook the burger to medium (about 160°F/71°C) for safety. As the patties grill, their juices mix with the seasoning, creating a crust packed with flavor.
During the last minute of cooking, place your ciabatta buns on the grill to lightly toast them. A toasted bun adds texture and helps hold up to the juicy burger and toppings.
Assembling the Ultimate Italian Burger
With everything ready, it’s time to assemble these mouthwatering burgers. Start by spreading a thin layer of Japanese mayo on the bottom bun. Add a drizzle of olive oil for that classic Italian touch. Then, layer on the grilled burger patty. Add a thick slice of mozzarella, followed by a salted tomato slice, a few fresh basil leaves, and finally, some roasted red peppers if you have them on hand. Top it off with the toasted ciabatta bun.
The combination of flavors is incredible. The creaminess of the mozzarella, the sweet tang of the tomato, and the fresh basil cut through the richness of the beef, while the ciabatta bun soaks up every bit of juicy goodness. The olive oil and mayo add a subtle richness that makes the burger feel luxurious without being too heavy.
Why Cook These on a Kamado Joe?
Cooking these Italian-style burgers on the Kamado Joe adds a unique depth of flavor you won’t get from a standard gas grill. The ability to cook over direct heat with lump charcoal gives the burger a smoky, charred exterior while keeping the inside juicy. Plus, the Kamado Joe’s excellent temperature control ensures that your burgers cook evenly without burning.
Another bonus? The Kamado Joe Big Joe Series 3 is large enough to grill multiple burgers at once, so if you’re cooking for a crowd, you’re all set. The versatility of the Kamado Joe makes it one of the best grills out there for any kind of cookout, whether you're doing low-and-slow barbecue or quick direct-heat grilling like we’re doing here.
Why You’ll Love This Recipe
This Italian-style hamburger is a refreshing twist on a classic. It combines the familiar flavors of Italy with the smoky, charred perfection of a grilled burger. It’s the kind of dish that’s perfect for impressing friends and family at your next barbecue, or even just treating yourself to something extra special. The ciabatta bun holds everything together without getting soggy, the fresh mozzarella melts perfectly, and the combination of basil, tomato, and olive oil takes it to the next level.
So, next time you're craving a burger, skip the usual and give this Italian-style hamburger a try. Your taste buds will thank you, and you’ll have a new favorite grilling recipe in your arsenal!
Recipe
Kamado Joe Italian Style Cheeseburgers
Equipment
- Kamado Joe Grill
- Knife
- Cutting Board
- Parchment Paper
- Tongs
- Spatula
- Brush
- Bowl
- Kitchen Scale
Ingredients
- 12 oz 80/20 ground chuck (6 oz per burger)
- 2 ciabatta buns
- 1 large ripe tomato sliced into ¼ - ½ inch thick slices
- Fresh basil leaves
- 2 slices of fresh mozzarella
- Sea salt
- Black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- High-heat oil e.g., avocado oil
- 2 tablespoon Japanese mayo optional
- Extra virgin olive oil
- Roasted red peppers optional
- Caramelized Garlic in Balsamic
Instructions
- Prepare the Kamado Joe for Direct Grilling: Set up your Kamado Joe grill for direct heat. Add a fresh batch of charcoal (Kamado Joe Big Block is recommended) and ignite it using a torch. Allow the grill to heat up to about 500°F (260°C), ensuring the entire dome is heat-soaked for even cooking.
- Prep the Ingredients: While the grill is heating up, slice the tomato and mozzarella into thick slices and keep them in the fridge to stay fresh. Leave the basil leaves whole. Split the ciabatta buns and set aside.
- Shape the Patties: Divide the ground chuck into 6 oz portions. Gently form each portion into a ball without overworking the meat. Place the ball between parchment paper and flatten it into a patty. Press a slight divot in the center of the patty to prevent doming when grilling.
- Season and Oil the Grill: Once the grill is heated, use tongs to rub a paper towel soaked in high-heat oil over the grill grates to prevent sticking. Season the patties right before grilling with sea salt, black pepper, granulated garlic, and granulated onion.
- Grill the Burgers & Toast Buns: Place the patties on the grill and cook them for about 3-4 minutes on each side, depending on your desired doneness. While the burgers are grilling, Brush the buns with olive oil and toast the ciabatta buns on the grill. When they are done set them aside. For safety reasons, aim for medium (160°F/71°C internal temperature) if using store-bought ground beef. When the burgers are almost ready place a slice of the mozzarella on top and close the grill to melt it.
- Assemble: Spread a thin layer of Japanese mayo and a drizzle of olive oil on the bottom half of each bun, then the patty, a thick tomato slice (lightly salted), basil leaves, and optional roasted red peppers & caramelized garlic on the burgers.
- Serve: Serve the Italian-style burgers hot, with all the flavors of a Caprese salad packed into each bite. Enjoy!
Video
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ingredient and Equipment Links for Kamado Joe Italian Style Cheeseburgers:
Kamado Joe Big Joe Series III:
https://www.kamadojoe.com/products/big-joe-iii
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