Categories: Burgers
Ingredients
- 1 tbsp. olive oil
- 1 cup onion, chopped
- 5 garlic cloves, minced
- 1 large egg, lightly beaten
- 1 lb. ground beef
- 8 oz. fontina, shredded
- 1/4 cup fine dried bread crumbs
- 2 tbsp. chopped fresh parsley, plus more for garnish
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 3 tbsp. unsalted butter
- 12 dinner rolls, split
- 2 cups marinara sauce
- 2 tbsp. freshly grated Parmigiano-Reggiano
Directions
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Preheat oven to 400.
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Heat oil in a small saucepan over medium heat. Add onion and 2 tsp garlic; cook, stirring, until onion is soft, about 5 minutes.
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Put onion mixture, egg, beef, 1/2 cup fontina, the bread crumbs, parsley, salt, black pepper, and cayenne in a large bowl. Mix by hand until just combined. Scoop meat mixture into 24 muffin cups.
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Bake 12 minutes or cooked through. Let cool.
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Meanwhile, melt butter in a smalls saucepan over medium heat. Add remaining 3 tsp garlic; cook, stirring until fragrant, about 30 seconds. Remove from heat.
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Line a large baking sheet with foil coated with cooking spray. Arrange rolls, cut sides up, on prepared baking sheet. Scoop out about two-thirds of bread from cut side of each roll. Brush garlic butter all over rolls. Bake until golden brown, about 5 minutes.
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For each roll, spoon about 1 tbsp. marinara into hold, add 1 meatball and top with another tbsp. of marinara. Sprinkle rolls with remaining 1 1/2 cups fontina cheese, then the Parmesan.
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Bake until cheese is melted, 8-10 minutes. Garnish with parsley. Let rolls cool 5-10 minutes to firm up, then transfer to a serving platter.