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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.

  • 30
    min
  • 4
    SERVINGS
  • 380
    Cal
  • 34 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/4 cup part-skim ricotta cheese
  • 1 teaspoon dried Italian seasoning
  • 4 hamburger buns, split
  • 4 tablespoons marinara sauce (comes with the ravioli)
  • 4 frozen toasted cheese ravioli

Cooking:

  1. Prepare toasted ravioli and sauce per package directions.

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

  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.

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

    Cook's Tip: You may substitute your favorite marinara sauce, if desired.
381 CALORIES

0 % *

5.5g SAT FAT

0 % DV **

34.3g 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.

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