We love hamburgers a lot. Perhaps you might even refer to us as burger enthusiasts? We feel like we’ve almost perfected the at-home grilled burger since we’ve made enough of them and sampled almost every burger in Dallas. Even while the traditional cheeseburger will always be a favorite, we like to try other tastes and meats. We had never tried making sausage, although we had prepared lamb and salmon burgers in the past. We frequently use Italian sausage in pasta recipes, but we had never considered using it to make burgers. Herein lies the origin of the Italian sausage burger concept.
THE ITALIAN SAUSAGE: We purchased a package of their ground hot Italian sausage since we anticipated not need any additional seasonings. Burgers may be prepared by simply forming ground sausage into patties and grilling them.
Burger toppings are THE TOPPINGS.
What better than a ciabatta bread to dish it all on? Although you could easily substitute spinach or lettuce, we really liked the slight hint of spiciness from the fresh arugula.
THE BALSAMIC CARAMELIZED ONIONS: These are the only onions that need a little preparation. The caramelized onions really make this burger shine even if it may seem like a lot of work for a burger! It provides just the right amount of sweetness to counteract the hot sausage. The onions store nicely in the refrigerator and are a fantastic pizza topping.
Onions Caramelized in Balsamic
PESTO AIOLI: Homemade pesto may be used to make the pesto aioli, but we choose to use store-bought pesto to make things simpler. Simply mix with a little mayonnaise, then generously spread over your ciabatta buns.
INGREDIENTS
Hot Italian Sausage, 2.3 pounds
Burger Buns, two ciabatta buns, if possible
2 Provolone cheese slices, 4 teaspoons of mayonnaise
Pesto, four tablespoons
Fresh Arugula, two handfuls
4 fresh tomato slices and 1/4 cup of balsamic caramelized onions
INSTRUCTIONS
Grill preparation and medium-high heat setting.
In a small bowl, combine the pesto and mayonnaise well. Place aside.
Create two burger patties by halving the pork sausage.
The patties should be cooked for 5 to 6 minutes on each side, or until an internal temperature of at least 160 degrees is reached. The burgers should be taken off the grill, topped with provolone cheese, and let to rest on a platter.
Burger buns should be placed face down on the grill to toast for one to two minutes.
Spread a sufficient amount of the pesto mayonnaise over the toasted buns’ top and bottom surfaces. The burger, caramelized onions, arugula, and tomato are then placed on top.
This is my Website with a ocer 10000+recipes of Healthy Foods, Nutrition, Vegan Salad,Vegan Pizza, Keto Food, Diabetes Recipes.
