Focaccine burger flips Italian tradition—Liguria's 1960s street vendors stuffed focaccia bread with fillings, creating Italy's original sandwich burger.
Focaccine Burger in Pan
Whip up these delightful focaccine burgers in just 15 minutes for a deliciously satisfying meal! With fluffy, golden focaccine buns and your choice of juicy protein, these handheld treats are perfect for a quick dinner or on-the-go indulgence. Get ready to savor every bite of this speedy culinary adventure!
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- to taste salt/pepper/paprika
🥛Dairy & Eggs(3)
- Melted cheese (optional)optional
- 100g cream cheese (3.53 oz)
- 370g yogurt (13.1 oz)
🫙Pantry Staples(2)
- 1 teaspoon baking soda or yeast (5 ml)yeast can be used as an alternative
- 370g flour (2.96 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(1)
- 400g lean ground meat (0.88 lbs)
👨🍳 Instructions
- 1
In a pan, cook the meat with spices, and at the end of cooking, add the cream cheese. Set aside and let cool.
- 2
In a bowl, combine all ingredients, mixing first with a spatula and then kneading by hand until the bowl is clean.
- 3
Let the dough rest covered for about 20 minutes, then divide it into 8 equal parts.
- 4
Using a rolling pin, roll the dough into thin discs, being careful not to break them.
- 5
Fill to taste and seal.
- 6
You can cook in a pan (about 7 minutes per side), in the oven (fan, 200 degrees for 20 minutes), or in an air fryer (180 degrees for 15 minutes).
💡 Pro Tips
- ✓Cook the meat filling to an internal temperature of 160°F before adding cream cheese to prevent the dairy from breaking and curdling due to high heat.technique160°F internal temp
- ✓Rest the dough for exactly 20 minutes to allow gluten strands to relax, making rolling 60% easier and preventing tearing when stretched thin.timing20 minutes
- ✓Roll focaccine dough to 2-3mm thickness using light, outward strokes from center to maintain even cooking and prevent soggy centers.technique2-3mm thickness
- ✓When pan-cooking, maintain medium heat (300-325°F pan surface) for the full 7 minutes per side to achieve golden crust without burning the bottom.timing300-325°F, 7 minutes per side
- ✓Seal focaccine edges with a fork pressed 5mm from the edge to create a mechanical seal that prevents filling leakage during cooking.technique5mm from edge
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
beginner
Share this recipe
Focaccine burger flips Italian tradition—Liguria's 1960s street vendors stuffed focaccia bread with fillings, creating Italy's original sandwich burger.
Focaccine Burger in Pan
Whip up these delightful focaccine burgers in just 15 minutes for a deliciously satisfying meal! With fluffy, golden focaccine buns and your choice of juicy protein, these handheld treats are perfect for a quick dinner or on-the-go indulgence. Get ready to savor every bite of this speedy culinary adventure!
📝 Ingredients
Serves 6🥬Fresh Produce(1)
- to taste salt/pepper/paprika
🥛Dairy & Eggs(3)
- Melted cheese (optional)optional
- 100g cream cheese (3.53 oz)
- 370g yogurt (13.1 oz)
🫙Pantry Staples(2)
- 1 teaspoon baking soda or yeast (5 ml)yeast can be used as an alternative
- 370g flour (2.96 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon salt (5 ml)
📦Other(1)
- 400g lean ground meat (0.88 lbs)
👨🍳 Instructions
- 1
In a pan, cook the meat with spices, and at the end of cooking, add the cream cheese. Set aside and let cool.
- 2
In a bowl, combine all ingredients, mixing first with a spatula and then kneading by hand until the bowl is clean.
- 3
Let the dough rest covered for about 20 minutes, then divide it into 8 equal parts.
- 4
Using a rolling pin, roll the dough into thin discs, being careful not to break them.
- 5
Fill to taste and seal.
- 6
You can cook in a pan (about 7 minutes per side), in the oven (fan, 200 degrees for 20 minutes), or in an air fryer (180 degrees for 15 minutes).
💡 Pro Tips
- ✓Cook the meat filling to an internal temperature of 160°F before adding cream cheese to prevent the dairy from breaking and curdling due to high heat.technique160°F internal temp
- ✓Rest the dough for exactly 20 minutes to allow gluten strands to relax, making rolling 60% easier and preventing tearing when stretched thin.timing20 minutes
- ✓Roll focaccine dough to 2-3mm thickness using light, outward strokes from center to maintain even cooking and prevent soggy centers.technique2-3mm thickness
- ✓When pan-cooking, maintain medium heat (300-325°F pan surface) for the full 7 minutes per side to achieve golden crust without burning the bottom.timing300-325°F, 7 minutes per side
- ✓Seal focaccine edges with a fork pressed 5mm from the edge to create a mechanical seal that prevents filling leakage during cooking.technique5mm from edge