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Italian Club Burger

  • Author: Jessi Heggan
  • Prep Time: 25
  • Cook Time: 40
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


A mouthwatering grass-fed Italian Club Burger topped with goat cheddar, balsamic peppers, lettuce, onion, tomato and avocado




  • 4 ground beef burger patties
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 810 slices goat milk or cow cheddar

Balsamic Roasted Peppers

  • 2 red bell peppers, sliced
  • 3 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • 1 tsp dried oregano
  • ½ tsp black pepper
  • 1 tsp sea salt

Burger Toppings

  • 15 peperoni slices
  • ½ cup red onion, sliced
  • 1 large tomato, sliced
  • 1 avocado, sliced
  • 4 romaine lettuce leaves
  • 4 hamburger buns (optional)


  1. Toss the sliced peppers with balsamic, oil, oregano and black pepper and roast for 25-30 minutes or until peppers are softened. Pour into a bowl with the extra liquid and toss with 1 teaspoon of salt and set aside.
  2. Preheat grill to 450 and sprinkle the burger patties with the salt and pepper. Grill for about 3 minutes and then flip over and grill for another two minutes and then add the cheese slices and cook for another minute or two or until cheese is melted. Remove from grill and let sit for 1-2 minutes.
  3. Top the burger with 4-5 peperoni slices, red onion, tomato, avocado, lettuce and the balsamic red peppers and enjoy immediately.

Keywords: club burger, Italian club, Italian club burger, grass-fed burgers,