Italian Panini Burger

"I made this up as I viewed my frozen Panini and my Italian sausages.. I make 3 burgers out of one lb of meat but listed 4 in the instructions as 4 oz burgers seem to be the most popular.. I love Hot Italian and that is what I have listed but use mild if you prefer. BBQ or pan fry the patties. If you BBQ fry up the pepper mixture separately while your burgers cook.Make the patties rectangular so they fill the panini. One panini makes a healthy serving and you may decide to share but cutting it in two. Hope you try this recipe and enjoy it"
photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:




  • Form the Italian sausage into 4 rectangular patties.
  • Over medium heat pan fry the patties, brown one side flip, cover with lid and continue cooking until done (apprx 5 min per side), set aside keep warm or
  • if your pan is large enough when you flip the patties add the onions & garlic, then the peppers and finish cooking all at once - otherwise follow along as suggested.
  • Remove any excess grease from the pan.
  • Meanwhile combine Onions and garlic.
  • Add onions & garlic to pan and cook until they are well browned. Apprx 8 minutes
  • Add peppers, tomatoes, basil & pine nuts cook 4 minutes.
  • Lightly Paint one side of the Panini bread with oilive oil.
  • Place a burger & 1/4 on the pepper mixture on 1/2 of the uncoated side of the panini, sprinkle with 1/4 of the parmesan, fold in half.
  • Grill in a fry pan (apprx 3 minutes per side or until as crisp and golden as you like it) Brown one side then the other .
  • An alternative method is to lay the panini flat, brown it & then add the patty & peppers etc.
  • Or use your grill and brown both sides at once with the filling already inside.
  • Serve with a nice green salad.

Questions & Replies

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  1. FABULOUS is exactly right on this recipe! I used ground turkey and mixed with my favorite Italian Sausage seasoning. I then added crushed red pepper flakes to half for "hot" sausage as only one of us likes the extra heat. The vegetables take this over the top. They cooked long enough to caramelize the onions & I found I had more than enough filling. (I plan to stuff a pita with it tomorrow.) By the time the bun is crisp and the cheese is melted we were almost sighing from the smells. Thank you for sharing the recipe! =)
  2. This was a FABULOUS panini Bergy and SO unique - paninis and burgers are two of my favourite sandwiches, and this will be on our menu again......and very soon! I used sun-dried tomato and olive Italian style sausages, skinned them and made them into elongated patties to fit the panini bun. I fried the pepper mixture in a pan on top of the stove and added a few mushrooms to the mix, as I had some spare from a meal last night. Whilst they were frying, I grilled the sausage patties in my GF grill - this is a GREAT tip for those who are watching their waistlines, as the fat just ran off and made a lighter and less greasy pattie. I then followed your instructions for assembling the panini and grilled the sandwich with the pattie and bun in my GF grill - adding the pepper topping afterwards - as there was a lot, due to me adding the mushrooms!! We thoroughly enjoyed this for lunch today, sat outside in the garden with a chilled beer each.......bliss! Made for the July Grilling Photo Event - sorry this is late! FT:-)


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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