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Pickled hot peppers are chopped and added to these burgers for a spicy zing. Use your choice of pickled banana or jalapeño peppers, or make your own mix.

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  • 4 Villaggio® Toscana Extra Soft Crustini Buns
  • 3/4 lb (375 g) lean ground beef
  • 1/2 lb (250 g) ground pork
  • 1/4 cup (60 mL) bread crumbs
  • 1/4 cup (60 mL) finely chopped pickled hot peppers
  • 1/2 tsp (2 mL) garlic powder
  • 1/2 tsp (2 mL) each salt and pepper
  • 1 egg
  • Dash Worcestershire sauce
  • 4 slices mozzarella cheese
  • 1 cup (250 mL) shredded lettuce
  • Sliced pickled peppers
  • Mustard, ketchup, relish


1. Mix together ground beef, ground pork, bread crumbs, hot peppers, garlic powder, salt, pepper, egg and Worcestershire sauce; form into four 1/2-inch (1 cm) thick burgers.

2. Preheat grill to medium-high; grease grates well. Grill burgers, turning once, for 8 to 10 minutes, or until grill-marked and internal temperature reaches 165˚F (74˚C). Top each burger with slice of cheese. Close lid and grill for about 2 minutes until cheese melts.

3. Layer burgers, lettuce, peppers, and mustard, ketchup and relish as desired in buns.

Tip: A drizzle of balsamic glaze on the burgers is fantastic. To make balsamic glaze, bring 1/2 cup (125 mL) balsamic vinegar and 1 tsp (5 mL) granulated sugar to boil in a small saucepan. Reduce heat; simmer until reduced by half and mixture is syrupy. Let cool.