Inspired by Chicago deep dish pizza, but even more reminiscent of a meatball sub, this burger is loaded with garlicky tomato basil marinara, a slice of melted fresh mozzarella cheese and more fresh basil and oregano. The super-crusty focaccia bread has a chewy spongy interior perfect for soaking up all that extra marinara and burger juices.
4 thick round slices fresh mozzarella (for a dairy-free option, swap in Chao Garden Herb Slices)
4 ciabatta buns
1 cup quick tomato basil marinara, from recipe below or your favorite jar
2–3 sprigs fresh basil leaves
2–3 sprigs fresh oregano leaves
- Cook Lightlife Burgers per package instructions. In the last 2 minutes, top each patty with one slice of mozzarella and allow to melt.
- While the burgers are cooking, cut the focaccia in half lengthwise so that you have a top and bottom. Toast lightly. Cut the focaccia into fourths so that you have 4 sets of buns.
- Spoon 1-2 tablespoons marinara sauce on the bottom bun, place burger on the sauce. Top with an additional tablespoon of sauce, some torn leaves of basil and oregano and top with the top half of the focaccia bun.
Quick Tomato Basil Marinara
Makes 2-3 cups
1 tablespoon extra virgin olive oil
4–5 cloves garlic, minced
⅛ teaspoon sea salt, divided
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon red pepper flakes
1 large (28 oz) can crushed tomatoes
1 handful basil leaves, cut into thin strips
- Heat olive oil in a medium saucepan over medium heat.
- Add garlic cloves and a pinch of salt. Sauté on medium heat until soft.
- Add dried oregano, dried basil and red pepper flakes. Saute 1-2 minutes.
- Add tomatoes and remaining salt. Bring to a low boil. Reduce to medium low heat and simmer for 30 minutes or longer to reduce and intensify flavor. Adjust seasoning with salt and red pepper flakes
- Before serving, stir in the fresh basil.