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Italian Spaghetti-Meatball Burger

  • Author: Adapted from The Chew
  • Yield: 4 1x


  • Spaghetti Bun:
  • 1 pound Thin Spaghetti
  • 2 Eggs
  • 1/4 cup panko bread crumbs
  • 1 tablespoon dried Oregano
  • 1 tablespoons dried Basil
  • 1 teaspoon fennel seeds crushed
  • 4 Garlic cloves (finely minced)
  • Salt and Pepper
  • Burgers:
  • 1 pound Italian sausage
  • 1 Egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 tablespoon shredded Parmesan Cheese (plus more for finishing)
  • 8 fresh baby mozzarella balls in marinade
  • Salt and Pepper
  • 3 cups Marinara (heated for serving)


  1. Spaghetti Bun:
  2. Place spaghetti in a large pot and bring to a boil. Cook until just past al dente so that the sticky
  3. consistency will help the spaghetti form tighter buns. Drain and allow the pasta to cool, making
  4. sure the pasta is completely drained (excess water can affect the formation of the bun). Spread pasta on a parchment lined cookie sheet to help cool.
  5. Once pasta is cooled and dry, combine it with the eggs, oregano, basil, garlic, salt and pepper in a bowl. Portion the pasta mixture into 8 equal parts (about 2 ounces each).
  6. Form the pasta into patties. I used a burger press, but you can also spray ramekin cups, spray with cooking spray, place pasta mixture in cup and cover with plastic wrap. Using cans from your cupboard, place one can on each covered ramekin ( the weight of the can will compress the pasta). Once patties have been formed, refrigerate for an hour or until firm. To cook you can either lay the firm spaghetti buns on a well greased pan and bake at 350F for about 20 minutes, or until golden brown on the outer edge but with a firm bite in the center. Or you can cook them on a flat griddle or skillet sprayed with cooking spray, over medium high heat until golden brown.
  7. Meatball Burgers:
  8. Combine the egg, panko crumbs, salt, pepper, herbs, garlic and parmesan cheese with the Italian sausage. Separate the ground beef mixture into 8 equal portions (about 2.5 ounces each). Press each portions out evenly into a patty shape, making sure there are no tears in the meat. Lay out all the pressed patties on a sheet tray and place 2 of the mini mozzarella balls (slightly squeezed so they lay flat) in the center of four of the patties.
  9. Using the remaining patties, cover each cheese topped patty so the cheese remains in the center. Pinch together the edges of the patties to seal in the cheese. Place in refrigerator until ready to cook. Cook the stuffed meatball patties medium well to ensure that the cheese has melted.
  10. To assemble :
  11. Place each meatball burger on a spaghetti bun and top with Marinara sauce and a sprinkle of Parmesan cheese. Top with second spaghetti bun and ENJOY!


Note: I used a cut spaghetti called Fideo, I found it easier to handle and shape.