Grilled Italian Platter Cheeseburger

This plate-size cheeseburger recipe is terrific for summertime grilling! Check your favorite bakery for a large crusty loaf of bread to serve as the giant bun for this over-sized sausage and turkey burger.


  • 1 loaf country Italian bread (1 pound, about 9 inches in diameter)
  • 2 tbsps Crystal Farms® butter, softened
  • 2 large eggs
  • 1 package (20 oz) lean ground turkey
  • 1 lb mild or hot bulk Italian sausage
  • 1/2 cup finely chopped onion
  • 2/3 cup fine dry Italian seasoned bread crumbs
  • 1/2 cup (2 oz) Crystal Farms Shredded Asiago Cheese
  • 1/3 cup jarred tomato marinara
  • 2 cloves garlic, finely chopped
  • 4 oz Crystal Farms Mozzarella Cheese
Recommended Crystal Farms Product Substitutions: Crystal Farms Mozzarella Cheese Slices


  • Heat grill to high heat. Horizontally slice the bread in half with a long serrated knife. Spread butter over the cut sides.
  • Beat eggs in a large bowl with a fork; add turkey, sausage, onion, bread crumbs, Asiago cheese, marinara, and garlic. Gently mix until well blended. Line a large, flat baking sheet with waxed paper. Turn meat mixture out onto waxed paper; pat into a 10-inch-round patty.
  • Lay the cut bread, buttered-side down, on the grill to toast until golden. Remove from grill and set aside.
  • To place burger on grill, carefully invert baking sheet holding both ends. Pull the waxed paper off the meat.
  • Cook patty about 7 minutes or until browned on bottom. To turn, slide the patty back onto the large baking sheet (use a second large flat baking sheet to help push). Lay the second baking sheet on top of the patty; invert and slide the burger back onto the grill, browned side up.
  • Cook for 7 to 9 minutes longer or until no longer pink in center. During the last few minutes of cooking, top the burger with cheese. When burger is done, slide it back onto the baking sheet, then onto the bottom of the toasted bread. Cut the top of the bread into 8 wedges, then lay them on top of the burger to finish cutting the burger into wedges.

Chef's Tips & Suggestions

  • Garnish the platter burger with sliced tomato, strips of roasted red pepper, or sautéed red onions, and some pesto mayonnaise and fresh basil or arugula leaves.