1 Tbsp vegetable oil
1 garlic clove, crushed with press
1 cup chopped onion
1 Tbsp plus 1/2 tsp Twist’d Q™ Bangin’ Chophouse Burger Seasoning
1 large egg
1 3/4 pounds ground chuck
2 Tbsp plain dried breadcrumbs
1 1/2 Tbsp chopped fresh parsley (optional)
1 (14-ounce) package Hawaiian sweet rolls, sliced lengthwise and separated
3 slices provolone cheese, cut into quarters
24 to 36 large baby spinach leaves
1/4 cup chopped drained roasted red peppers (from a jar)
- Preheat oven to 425°F. In a large skillet, heat the oil, garlic, onion and 1/2 teaspoon Bangin’ Chophouse Seasoning over medium heat 15 minutes or until the onion is soft, stirring occasionally. If the onion starts to brown, reduce the heat to medium-low. Remove from heat and let cool.
- In a small bowl, whisk the egg. In a large bowl, gently mix the ground chuck, breadcrumbs, remaining 1 tablespoon Bangin’ Chophouse Seasoning, parsley, if using, onion mixture and 1 1/2 tablespoons of the whisked egg (reserve remaining whisked egg for another use).
- Form ground chuck mixture into 12 meatballs (about 1/3 cup each). Place on cookie sheet. Bake 20 minutes; top each with 1 piece cheese and bake 2 minutes longer or until internal temperature of meatballs reaches 160°F.
- Layer the bottom half of each bun with spinach leaves, meatballs and roasted red peppers; cover with top halves.
- Be gentle when mixing the meatball ingredients. Overmixing can make the burgers dry and tough.
- Stuff the center of the meatballs with cheese for added flare.