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St. Louis Burgers

There's a new burger in town! Try our St. Louis burger, featuring Ground Beef, cheese ravioli, marinara sauce and ricotta cheese.

St. Louis Burgers

Cook Time: 30 Minutes

Servings: 4

Ingredients: 6

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Ingredients

Preparation

  1. Step 1

    Prepare toasted ravioli and sauce per package directions.

  2. Step 2

    Combine ricotta cheese and Italian seasoning. Add Ground Beef, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

  3. Step 3

    Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.

    Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  4. Step 4

    Place burger on bottom half of each bun. Evenly top burgers with marinara sauce and ravioli. Close sandwiches.

    Cooking Tip: You may substitute your favorite marinara sauce, if desired.

Nutrition Information

381 Calories

0 %*

5.5g SAT FAT

0 %DV**

34g PROTEIN

0 %DV

5 mg IRON

0 %DV

7.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 381 Calories; 118.8 Calories from fat; 13.2g Total Fat (5.5 g Saturated Fat; 0.2 g Trans Fat; 1.4 g Polyunsaturated Fat; 4.6 g Monounsaturated Fat;) 116 mg Cholesterol; 569 mg Sodium; 31 g Total Carbohydrate; 1.3 g Dietary Fiber; 4.1 g Total Sugars; 34.3 g Protein; 0 g Added Sugars; 148.4 mg Calcium; 5 mg Iron; 531 mg Potassium; 0.2 mcg Vitamin D; 0.4 mg Riboflavin; 9.1 mg NE Niacin; 0.5 mg Vitamin B6; 3 mcg Vitamin B12; 334 mg Phosphorus; 7.2 mg Zinc; 41.3 mcg Selenium; 121.3 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium, and Potassium.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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