Italian Burgers with Peppers and Onions

Happy July 4th everyone!  I hope you have the day off from work like I do and are enjoying every minute.  In case you are in need of a last minute grilling idea for the holiday, I thought I’d share with you a burger recipe.  We gave these a try a few weekends ago when we had company over to grill out and we all agreed that these are worth making again soon.

Italian Burgers with Peppers and Onions

Up until this grilling season, I never really experimented with different types of burgers.  We always went with the classic burger with cheese, tomato and a little lettuce as toppings.  But this year is different – we are completely loving all the different versions of burgers I’ve been whipping up.  And this one was no exception.

Growing up on Italian food, I’ve always loved peppers and onions.  That was what caught my eye when I first saw these burgers.  These also include a wonderful pesto mayonnaise sauce that really takes these up a notch.  So all you Italian food lovers out there – give these a try the next time you make burgers – I think you’ll really enjoy them.

Yield: 4 servings

Italian Burgers with Peppers and Onions

Recipe for Italian burgers. Juicy hamburgers packed with flavor from pesto and topped with tender peppers and onions!

Did you make this recipe?


  • 1 large yellow onion, sliced (about ¼ inch thick)
  • 1 red pepper, sliced (about ¼ inch thick)
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 1 ¼ pounds ground sirloin
  • 2 tablespoons finely chopped yellow onion
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 4 tablespoons pesto, divided
  • ¼ cup mayonnaise
  • ¼ cup greek yogurt
  • 4 hamburger buns or other rolls, for serving


  1. In a small bowl, add the sliced onions and peppers, olive oil and salt/pepper to taste. Toss to combine. Cut a piece of aluminum foil about 15 inches long. Add the mixture to the center of the foil and then fold all the sides over the veggies to form a packet. Set aside.
  2. In a medium bowl, add the ground sirloin, chopped onions, garlic, salt, pepper and 2 tablespoons of the pesto. Mix until well combined. Form into 4 equal sized patties. Set aside.
  3. In a small bowl, add the remaining 2 tablespoons pesto, mayonnaise and greek yogurt. Mix until well combined.
  4. Light up a grill (charcoal or gas) over medium high heat. When the grill is ready, place the foil packet with the veggies directly on the rack. Cover the grill and cook for 12 minutes. Add the burgers to the grill and cook for about 3 to 4 minutes per side, or until they are done to your liking (leave the veggie packet on the grill while cooking the burgers). Check to make sure the veggies are tender before removing from the grill.
  5. To serve, spoon the desired amount of pesto mayonnaise on the bottom half of a bun. Add the burger and then top with the peppers and onions.

Adapted from Williams and Sonoma.