Get ready to take your taste buds on a Euro trip to Italy with this burger recipe featuring an irresistible Italian twist by our beloved cook, Culinari. Juicy Roma burger patties, fresh mozzarella, tender peppers, and rapini goodness come together in a rustic combination, topped with burger sauce and crispy onions—everything you need for the culinary journey of your foodie dreams. Try this solid Italian style burger this summer with your loved ones—because great flavor is even better when shared!
1 package of ROMAburger
6 Brioche buns
Mozzarella cheese, sliced
1 white onion, sliced
1 red bell pepper, sliced
200 g Rapini
Mayo
Garlic, minced
Sugar
Honey
Salt and Pepper
Extra virgin olive oil
For the burger sauce: ½ cup Mayo
2 tbsp Ketchup
2 tbsp Mustard
1 tbsp White vinegar
25 g Relish
25 g White onion, diced
Salt and Pepper to taste
For the burger sauce. In a medium bowl, mix mayo, ketchup, mustard, relish, white vinegar, diced white onion, salt, and pepper.
For the toppings. Start with the caramelized onions—heat olive oil in a skillet over medium-high, add sliced onions, then season with salt, pepper, sugar, and honey. Cook for about 5 minutes, tossing occasionally. Set aside.
In the same pan, sauté the peppers with olive oil, salt, and pepper until soft.
Next, cook the rapini with garlic, salt, and pepper for about 10 minutes, until tender. Set aside and keep warm.
Split the brioche buns, spread mayo on each half, and toast in a pan until golden and crispy
For the burgers, heat olive oil in a non-stick pan over medium heat. Cook patties for 4–5 minutes per side. Once done, top with mozzarella and let it melt.
Time to assemble: Layer your ROMAburgers on toasted brioche with burger sauce, peppers, rapini, and caramelized onions.
For a pro foodie experience, stack your burger in this order—start with the bottom bun, add a layer of burger sauce, then place a juicy ROMAburger patty topped with melted mozzarella, followed by sautéed rapini, roasted red peppers, and caramelized onions. Finish with another swipe of sauce on the top bun, crown it, and take a BIG bite.
