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Italian Meatball Super Spring Burger

A fusion of fresh and Italian flavors takes this classic cheeseburger to the next level. Recipe by William Sweeney
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Makes 1 Servings
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Hands-On Time: 
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Total Time: 
About the Chef
Bill is a former management consultant turned full-time dad and influencer. He loves to talk about food, drink, family, travel, technology and more. Bill is all about communicating to his followers in ways that are fun yet informative, while trying to always keep in mind value and ease of use for today's busy families.
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Ingredients
Directions
1
Preheat oven to recommended temperature for frozen French fries
2
Prep your ingredients before cooking. Slice your preferred cheese if necessary, slice your fresh avocado, slice your tomato, and wash and clean lettuce/greens
3
Place fries in a baking pan, season with salt. Place tray in oven until it reaches desired temperature
4
Combine meatballs to form hamburger sized patties. Season with plenty of salt, black pepper, and oregano (to taste)
5
Cook the patties in a pan with olive oil or on a grill (brushed with olive oil) to preferred outside char and inside temperature. I like a crisp, charred outside and medium well on the inside. Do not smush the burgers or flip them too many times, it tends to cause natural juices to be lost
6
Place steam-in-bag vegetable in the microwave and cook for recommended time
7
Preheat another pan, add olive oil. When the pan is warm, fry one egg to your liking. I prefer fried over well, over runny or scrambled
8
Wrap your bacon in a paper towel. Heat your pre-cooked bacon in the microwave for approximately 20-30 seconds
9
When the patty is ready, place it on the hamburger roll (toast bun on grill or in toaster if desired)
10
Add the cheese (it tends to melt better on the hot patty)
11
Gently place the fried egg on top of the cheese
12
Add the lettuce, then the bacon, then the avocado, then the tomato
13
Season to taste with any additional salt, pepper, or oregano
14
Add the fries and string beans to the plate and it's ready to serve.