Italian herb burgers are so delicious and easy to make. They're seasoned with Italian spices and cooked in a skillet until juicy and tender and served with egg noodles to pick up all of those delicious pan juices.
These Italian burgers are really easy to make. The patties are full of Italian herbs and seasonings and cooked in a skillet which keeps them so juicy and delicious. They are perfect for making at any time of year.
These Italian-flavored burgers are served without buns and are added to a delicious egg noodle pasta. You can just make the burger portion if you prefer but those delicious pan drippings make the most amazing addition to the noodles.
It also makes it pure comfort food, at least my version of it!
These burgers are in constant rotation in our house and once you try them, I think you will be hooked too.
Ingredients
Burgers:
- Ground beef: An 80/20 blend of ground beef is what you want to use to keep them moist and because you want those pan drippings.
- Tomato paste: This is added to the patties.
- Garlic: Added to the patties and it adds so much flavor. Make sure to use fresh.
- Olive oil. For cooking the burgers.
- Seasonings: Oregano, Basil, Thyme, Red pepper flakes. For the herbs, dried or fresh both work.
- Parmesan: (good quality!)
For the Pasta
- Extra wide egg noodles: These noodles pick up all of the delicious pan drippings.
- Fresh baby spinach: This is tossed in with the pasta to help make it a complete meal and for color.
Steps to make these Italian burgers with noodles
This dish comes together pretty quickly. This is one of my favorite burger patty recipes and they are made smaller so they will cook faster. I also like to serve two of these Italian burgers per person.
The baby spinach is tossed in at the end and will wilt with the heat of the pasta and the pan dripping from the burgers. Those seasonings in the burgers are what make the pan drippings so amazing!
These burgers are really delicious and we look forward to making this dish in our house as often as possible. These burgers are easy enough to make during the work week and something to look forward to after a long day.
Tips
- It is important to use an 80/20 ground beef mix which will give you more pan drippings. I really love that there is no extra sauce that needs to be made.
- You can make the patties ahead of time (the day before) and cook them up when you are ready.
Storing and Reheating
Make a bunch of these Italian burgers because they are delicious the next day and for leftovers. To store the burgers, allow them to come to room temperature then place them in a container with a lid in the fridge for up to 3 days. I like to store the pasta the same way but in a separate container.
To reheat them, place them in aluminum foil and seal the foil well making little packets. Place in a preheated 350-degree oven for about 10-15 minutes until heated through. You can reheat the pasta portion in the microwave by heating it on medium heat covered with a moist paper towel.
More Italian Recipes
If you love these Italian burgers, you may also like these:
Italian Burgers with Egg Noddles
Ingredients
- 1 lb ground beef 80/20
- 16 ounces egg noodles Extra wide
- 8 ounces baby spinach
- ¾ cup Tomato paste
- 4 cloves garlic minced
- 4 tablespoon olive oil plus more for the pan.
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon dried oregano or 2 teaspoon finely chopped fresh oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon dried thyme or 1 teaspoon finely chopped fresh thyme
- ½ teaspoon dried basil or 1 teaspoon finely chopped fresh basil
- ¼ Parmesan cheese grated
Instructions
- In a large bowl add your garlic, oregano, basil, thyme, red pepper flakes, olive oil, tomato paste and salt. Mix it all together.¾ cup Tomato paste, 4 cloves garlic, 4 tablespoon olive oil, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes, ½ teaspoon dried thyme, ½ teaspoon dried basil, 1 teaspoon kosher salt
- Add your ground beef to the bowl and mix it into the herb blend well making sure all of the meat is coated.1 lb ground beef
- Make 8 small burger patties and set aside.
- Pre-heat a large skillet over medium heat (for your burgers).
- Fill a large pot with water and bring to a boil (for your pasta)
- Once your skillet is pre-heated, add 1 tablespoon of olive oil to the pan and place the burgers in the pan.
- Cook the burgers for 5 minutes.
- Flip them and cook for another 5 minutes. They should have a nice crust on the outside with lots of drippings coming out into the pan.
- When the burgers are cooked, remove the burgers from the pan on to a plate and cover with aluminum foil to stay warm.
- When your pasta water is boiling, add a heaping tablespoon of salt and your egg noodles and cook according to the manufacturers instructions.16 ounces egg noodles
- When cooked, reserve 1 cup of pasta water in case you need it for the sauce later then drain your pasta.
- Add your egg noodles to the pan the burgers cooked in.
- Turn the pan on to low heat.
- Toss your egg noodles in the pan drippings.
- If you do not have enough pan drippings, add a little of the pasta water and toss the noodles again.
- Now add your baby spinach to the noodles and toss well.8 ounces baby spinach
- Now add your burgers back into your pan with the egg noodles and spinach and serve family style. I like to serve 2 small burgers per person.
- Top with Parmesan and enjoy.¼ Parmesan cheese
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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