Italian Stallion Burger Recipe

  • by Chef David Rose
Italian Stallion burger with perfectly seared Omaha Steaks PureGround™ Delmonico Burger, topped with provolone cheese, golden- fried chicken cutlet, spicy marinara sauce, and pesto mayo
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Does your burger game need a refresh? Do you love juicy burgers AND chicken? If so, the Italian stallion burger recipe is the answer to your dinnertime needs! This juicy, gooey, stacked burger may not be easy to tame, but it is easy to love. So, head to the kitchen and get ready for a burger that really packs a punch!

Why We Love This Burger Recipe

This one’s for the beef and chicken lovers out there. From the tenderness of the Delmonico burger and the juiciness of the boneless chicken breast to the complex, gooey finish of the provolone, creamy nuttiness of the pesto mayo, and robust, mild heat of the spicy marinara sauce, this burger is the best of all worlds.

Tools You’ll Need Before You Start

  • Food Processor
  • Medium Bowl
  • Whisk
  • Large Saucepan
  • Wooden Spoon
  • Blender
  • Medium Saucepan
  • Small Sheet Pan
  • Large Cast Iron Skillet
  • Pan

How to Cook the Italian Stallion Burger

Every recipe that uses an Omaha Steaks favorite automatically increases in flavor and value – but what about recipes that use two Omaha Steaks favorites? Well, that’s just off the charts perfection. Luckily for you, the Italian stallion burger is made with Omaha Steaks PureGround™ Delmonico Burgers, which are crafted using real Delmonico steak to deliver rich ribeye flavor, and Omaha Steaks Boneless Chicken Breasts, which are plump, juicy, and full of low-fat protein. Combined, these two ingredients elevate this burger experience from good to incredible.

This 5-Step Recipe Is Worth the Effort

Follow this recipe’s steps in the order below to achieve the best – and most delicious – burger experience possible!

  • Step 1: Pesto Mayo
  • Step 2: Spicy Marinara
  • Step 3: Chicken Parmesan
  • Step 4: Burger
  • Step 5: Assemble
  • Secret Step 6: ENJOY!

1. Whip Up Some Pesto Mayo

Add a touch of herby richness to your burger buns with a quick and delicious pesto mayo. Simply add your pine nuts, basil, Parmesan cheese, crushed red pepper, and olive oil to a food processor and blend until it’s finely minced. Next, pour the contents into a medium bowl, add the lemon juice and mayonnaise, and then whisk until fully incorporated. Season that mixture to taste with salt and pepper and you’re all done!

2. Turn Up the Heat With Spicy Marinara

This stallion runs a little hot! Add olive oil, onion, garlic, and crushed red pepper to a large saucepan over medium-high heat and sauté until it’s all lightly caramelized, which should take about 1 minute. Next, add the peppery and smokey harissa paste and sauté for another 30 to 40 seconds, until it becomes nice and fragrant. Then, add your San Marzano tomatoes, crush them with wooden spoon, and bring it all to a boil.

Once your mixture comes to a boil, add it all to a blender and pulse until you reach your desired consistency – smooth or chunky, it’s up to you! Once you’ve got the texture exactly how you want it, add the sauce back into your saucepan and add salt, pepper, a basil leaf, and an oregano sprig and then let it simmer for 15 minutes. When it’s ready, remove the basil leaf and oregano sprig from the sauce (or you may be in for a surprising bite!) and season to taste with salt and pepper.

3. Cook an Italian Favorite

Adding a juicy, savory, bursting-with-flavor Omaha Steaks Boneless Chicken Breast puts this recipe on a whole new level. Allow your butterflied chicken breast to come to room temperature, which should take about 20 minutes, and then season both sides with salt and pepper.

While you’re waiting for your chicken, whisk an egg and water together in a medium bowl until well-incorporated. Then, on a large plate, place flour and add a pinch of kosher salt and black pepper and whisk together with a fork. On a separate large plate, spread out Italian breadcrumbs. When your chicken is ready, dredge it in the flour, egg, and breadcrumbs – in that order ­– on both sides.

Add olive oil and butter to a medium saucepan over medium-high heat, and once the butter starts to melt, add your coated chicken to the pan. Cook the chicken until it’s golden-brown on both sides and cooked through, which should take about 3 to 4 minutes each side.

Lastly, remove the cooked chicken from the saucepan, place it on a small sheet pan, spoon about 3 tablespoons of spicy marinara on the top, and cover with a provolone cheese slice. Broil the chicken on the top rack until cheese is melted, about 2 to 3 minutes.

4. It’s Burger Time!

It’s time for your Omaha Steaks PureGround Delmonico Burgers to shine. Bring them to room temperature over about 20 minutes and season with salt and pepper on both sides. Next, add vegetable oil to a large cast iron pan, bring to medium-high heat, and add burgers.

Cook your burgers on one side until nicely seared and browned, which should take about 4 minutes, then flip the burgers, add the buttery, slightly sweet provolone cheese, and cook another 4 minutes until the cheese melts and your burgers are cooked to your desired doneness. If you’d rather take things outside and grill your burger to perfection, follow these four can’t-miss burger grilling tips!

Add some crunch to your bite by toasting your burger buns. Add butter to a separate pan over medium-high heat and place the buns sliced-side down for about 30 to 45 seconds until nice and golden-brown.

5. Build Your Burger!

Now that all of our burger ingredients are ready, it’s time to build this Italian stallion. Spread that handmade pesto mayo on both sides of your perfectly toasted bun, place the burger on the bottom bun, top it with the savory chicken Parmesan, finish with the top bun, and get ready for the best first bite of your life!

If you think this burger recipe was a knockout, learn more about what makes Omaha Steaks PureGround Burgers so special – and delicious.

Italian Stallion Burger Recipe

 

Italian Stallion Burger

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Italian Stallion burger
Servings: 2 servings
Author: Chef David Rose

Ingredients

Pesto Mayo

  • 2 teaspoons pine nuts
  • 3 large fresh basil leaves
  • 1/4 cup olive oil
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup mayonnaise
  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon fresh lemon juice
  • Salt and pepper

Spicy Marinara

  • 28 oz. San Mariano tomatoes
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, thinly sliced
  • 1/4 cup olive oil
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon harissa paste
  • 1/4 teaspoon black pepper
  • 1 basil leaf
  • 1/2 sprig fresh oregano

Chicken Parmesan

Burger

Instructions

Pesto Mayo

  • In a food processor, add pine nuts, basil, Parmesan cheese, crushed red pepper, and olive oil and blend until finely minced.
  • Place contents in medium bowl, add lemon juice and mayonnaise, and whisk until fully incorporated. Season to taste with salt and pepper.

Spicy Marinara

  • In a large saucepan on medium-high heat, add olive oil, onion, garlic, and crushed red pepper and sauté until lightly caramelized, about 1 minute.
  • Add harissa paste and sauté for about 30 to 40 seconds until fragrant.
  • Add San Marzano tomatoes to saucepan, crush with wooden spoon, then bring to a boil.
  • Add contents to a blender and pulse until desired consistency.
  • Add sauce back into saucepan and add salt, pepper, basil leaf, and oregano sprig and simmer for 15 minutes.
  • Remove basil leaf and oregano sprig from sauce and season to taste with salt and pepper.

Chicken Parmesan

  • Remove butterflied chicken breast from fridge and allow to come to room temperature, about 20 minutes; season on both sides with salt and pepper.
  • In a medium bowl, whisk egg and water until well-incorporated.
  • On a large plate, place flour and add a pinch of kosher salt and black pepper; whisk together with a fork; on a separate large plate, spread out Italian breadcrumbs.
  • Dredge chicken in flour, egg, and breadcrumbs – in that order ­– on both sides.
  • In a medium saucepan, add olive oil and butter and place on medium-high heat; once butter starts to melt, add chicken to pan.
  • Cook chicken until golden brown on both sides and cooked through, about 3 to 4 minutes each side.
  • Remove chicken from saucepan and place on a small sheet pan.
  • Spoon about 3 tablespoons of spicy marinara on top of chicken and then top each with a provolone cheese slice; broil on top rack in oven until cheese is melted, about 2 to 3 minutes.

Burger

  • Remove burgers from fridge and allow to come to come room temperature, about 20 minutes; season with salt and pepper on both sides.
  • In a large cast iron pan, add vegetable oil and bring to medium-high heat; place burgers in pan and cook on one side until nicely seared and browned, about 4 minutes; flip burger, add provolone cheese, and cook another 4 minutes until cheese is melted and burger cooked to desired doneness.
  • To toast buns, put butter in separate pan on medium-high heat; place buns sliced-side down for about 30 to 45 seconds until golden brown.

Assembly

  • Spread pesto mayonnaise on both sides of toasted bun, place burger on bottom bun, top with chicken Parmesan, and finish with top bun.

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