Newark-Style Italian Cheeseburger
The Italian Cheeseburger is a New Jersey icon, most famously served at spots like Dickie Dee’s in Newark. It’s not your average cheeseburger. This sandwich is piled high with fried potatoes, peppers, onions, melted American cheese, and a splash of ketchup, all packed together into a messy, flavorful masterpiece. It’s a working-class creation, built to satisfy big appetites with bold flavor and plenty of heft.
When I first saw the Newark version, I knew I had to make it on the grill. That’s where Revolution Barbecue Texas Beef BBQ Rub comes in, giving the beef patties a savory, pepper-forward bite that stands up against all the layers. I swapped the traditional pizza roll for a toasted sesame seed bun, which still holds up to the juicy beef and fried potatoes. The sautéed red and green bell peppers bring a sweet edge, while the onions add depth that ties it all together.
This burger is indulgent, unapologetically stacked, and made for eating with both hands. It’s part comfort food, part regional legend, and all about big flavor. If you love cheeseburgers, this one will quickly become a favorite.
Italian Cheeseburger on a Bun
4
10 minutes
45 minutes
635
American
Main Dish
This Italian Cheeseburger brings the Newark classic to the backyard grill with a few personal touches. The foundation is smoky beef patties seasoned with Revolution Barbecue Texas Beef BBQ Rub, grilled until juicy, then layered with sautéed peppers and onions. What sets it apart from any other burger is the addition of crisp fried potato wedges piled right on top of the beef. Add melted American cheese and ketchup, and you’ve got a sandwich that is rich, messy, and deeply satisfying.
The flavors work together in layers. The beef delivers a smoky punch, the potatoes add crunch and heft, the peppers and onions bring sweetness and bite, and the cheese ties everything together in a gooey melt. This is a burger that feels like a full meal in every bite, a combination of textures and tastes that lingers long after the last crumb is gone
Ingredients
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- 1 pound baby Yukon gold potatoes, cut into wedges
- 2 cups vegetable oil, for frying
- 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
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- 1 pound 80/20 ground beef
- 2 tablespoons Revolution Barbecue Texas Beef BBQ Rub
- 4 sesame seed hamburger buns, toasted
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- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 slices American cheese
- Ketchup, to taste
Directions
Fry the Potatoes: Heat the vegetable oil in a cast iron skillet or heavy pot to 350°F. Fry the potato wedges in batches until golden and crisp, about 8 to 10 minutes. Drain on paper towels and immediately season with Revolution Barbecue Texas Beef BBQ Rub.
- Cook the Peppers and Onions: Heat olive oil in a skillet over medium heat. Add the onion, red bell pepper, and green bell pepper. Sauté until softened and lightly caramelized, about 12 to 15 minutes. Keep warm until ready to assemble the burgers.
- Form and Season the Patties: Divide the ground beef into 4 equal portions and shape into patties. Season both sides generously with Revolution Barbecue Texas Beef BBQ Rub.
- Grill the Burgers: Preheat the grill to medium-high heat. Grill the patties for 3 to 4 minutes per side until they reach your desired doneness. In the last minute, place a slice of American cheese on each patty and close the lid to melt.
- Assemble the Burgers: Place each patty on the bottom half of a toasted sesame seed bun. Top with sautéed peppers and onions, a handful of fried potato wedges, and ketchup. Cap with the bun top and serve immediately.
