Italian Beef Burger
Chicago's legendary Italian beef sandwich meets the classic burger. A seasoned beef patty piled high with spicy giardiniera, sweet roasted peppers, melted provolone, and drizzled with savory beef jus. Pure Windy City flavor.
Equipment Needed
Instructions
Make the beef jus: In a saucepan, combine beef broth, Italian seasoning, garlic powder, and red pepper flakes. Bring to a simmer over medium heat. Reduce heat to low and keep warm.
Prepare the peppers: Drain the giardiniera and chop into bite-sized pieces. Slice the sweet roasted peppers into strips. Set both aside.
Season the beef: In a large bowl, combine ground beef with oregano, basil, garlic powder, crushed fennel seeds, salt, and pepper. Mix gently until seasonings are evenly distributed.
Form the patties: Divide the meat into 4 equal portions. Form into patties about 3/4 inch thick and slightly larger than your rolls. Press a dimple in the center of each.
Cook the patties: Heat olive oil in a cast iron skillet over medium-high heat. Cook patties for 4-5 minutes per side for medium doneness. Use a meat thermometer - 160°F for well done.
Add the cheese: In the last minute of cooking, top each patty with a slice of provolone. Cover the skillet to help the cheese melt into that perfect gooey layer.
Prep the rolls: Split the Italian rolls and toast them cut-side down in the skillet with a little olive oil, or under the broiler until golden and slightly crispy.
Assemble the burgers: Place a cheesy patty on the bottom roll. Pile on a generous amount of hot giardiniera and sweet peppers. This is Chicago - don't be shy!
Add the jus: Drizzle a couple spoonfuls of warm beef jus over the toppings. Serve extra jus on the side for dipping.
Serve immediately: Close with the top bun and serve right away with plenty of napkins. This is a gloriously messy Chicago-style burger!
💡 Pro Tips & Variations
- Giardiniera matters: Hot giardiniera is essential - mild just won't give you that authentic Chicago kick. Look for Marconi or Vienna brand.
- Dip it: For the full Italian beef experience, serve the burger "wet" - dunked in the jus.
- Sweet and hot: Ask for it "combo style" with both sweet peppers AND hot giardiniera like a true Chicagoan.
- Make your own jus: For deeper flavor, roast beef bones with aromatics and simmer to make homemade jus.
- Roll choice: Authentic Italian beef uses Gonnella or Turano rolls - crusty outside, soft inside. French bread works as a substitute.
- Go big: In Chicago, it's common to add Italian sausage - slice one and add it to the burger for extra meat!