Meatball Parmesan Burgers {with a low carb option}

Transform the classic Italian comfort food recipe into a juicy hamburger topped with tomato sauce and cheese. Serve it on a portobella mushroom "bun" to make them low carb and gluten free.
Course Dinner, Main
Cuisine Italian
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 6
Calories 463kcal
Author Brianne @ Cupcakes & Kale Chips


  • 2 pounds ground beef
  • 1 clove garlic minced or crushed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2 cup parmesan cheese
  • 2 Tablespoons minced fresh parsley
  • 6 Tablespoons tomato sauce plus aditional for serving, if desired
  • 6 slices mozzarella cheese
  • 6 ciabatta rolls or twelve "slider" size portobello mushrooms, stems and gills removed, rubbed with about a teaspoon of olive oil and sprinkled with a bit of kosher salt
  • romaine lettuce
  • 3 roma tomatoes sliced


  • In a large bowl, combine the beef, garlic, salt, pepper, parmesan cheese, and parsley. Gently mix together until thoroughly combined. Divide into six equal-sized balls and press into patties. Using your thumb, make an indentation into the middle of each patty.
  • Preheat your grill to medium-high heat. Grill for 5-6 minutes per side to desired doneness. For the last couple minutes of grilling, flip to have the side with the indentation up, and top with a tablespoon of tomato sauce and a slice of mozzarella cheese.
  • If you are using portobello buns, grill the mushrooms alongside the burgers or roast in a 450°F oven for about 10 minutes, or until tender.
  • Place burgers on rolls or mushroom caps and top with romaine lettuce and sliced tomatoes. Serve with additional tomato sauce, if desired.


Serving: 1burger | Calories: 463kcal | Carbohydrates: 29g | Protein: 46g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 121mg | Sodium: 960mg | Potassium: 682mg | Fiber: 1g | Sugar: 1g | Vitamin A: 690IU | Vitamin C: 7.3mg | Calcium: 262mg | Iron: 4.1mg