Categories: Burgers

Ingredients

• 1 tbsp. olive oil
• 1 cup onion, chopped
• 5 garlic cloves, minced
• 1 large egg, lightly beaten
• 1 lb. ground beef
• 8 oz. fontina, shredded
• 1/4 cup fine dried bread crumbs
• 2 tbsp. chopped fresh parsley, plus more for garnish
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper
• 3 tbsp. unsalted butter
• 12 dinner rolls, split
• 2 cups marinara sauce
• 2 tbsp. freshly grated Parmigiano-Reggiano

Directions

1. Preheat oven to 400.

2. Heat oil in a small saucepan over medium heat. Add onion and 2 tsp garlic; cook, stirring, until onion is soft, about 5 minutes.

3. Put onion mixture, egg, beef, 1/2 cup fontina, the bread crumbs, parsley, salt, black pepper, and cayenne in a large bowl. Mix by hand until just combined. Scoop meat mixture into 24 muffin cups.

4. Bake 12 minutes or cooked through. Let cool.

5. Meanwhile, melt butter in a smalls saucepan over medium heat. Add remaining 3 tsp garlic; cook, stirring until fragrant, about 30 seconds. Remove from heat.

6. Line a large baking sheet with foil coated with cooking spray. Arrange rolls, cut sides up, on prepared baking sheet. Scoop out about two-thirds of bread from cut side of each roll. Brush garlic butter all over rolls. Bake until golden brown, about 5 minutes.

7. For each roll, spoon about 1 tbsp. marinara into hold, add 1 meatball and top with another tbsp. of marinara. Sprinkle rolls with remaining 1 1/2 cups fontina cheese, then the Parmesan.

8. Bake until cheese is melted, 8-10 minutes. Garnish with parsley. Let rolls cool 5-10 minutes to firm up, then transfer to a serving platter.

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