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
  • 320
    Cal
  • 29 g
    Protein

Ingredients:

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

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. 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.
315 CALORIES

0 % *

5g SAT FAT

0 % DV **

29g PROTEIN

0 % DV

4.1 mg IRON

0 % DV

6.1 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: 315 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 82 mg Cholesterol; 373 mg Sodium; 25 g Total Carbohydrate; 1.3 g Dietary Fiber; 29 g Protein; 4.1 mg Iron; 7.6 mg Niacin; 0.4 mg Vitamin B6; 2.3 mcg Vitamin B12; 6.1 mg Zinc; 30.7 mcg Selenium; 83 mg Choline.

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

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