Italian Sausage and Peppers Burger
a delicious burger with the flavors of a classic Brooklyn street food - sausage and peppers.
Servings: 4
Calories: 503kcal
Ingredients
For the Burgers
- 1/2 lb. ground chuck
- 1/2 lb. Italian sausage sweet or spicy
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dried basil
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 2 tsp. minced garlic sauteed and cooled
Cheese
- 4 thick-cut slices of sharp provolone
For the Peppers and Onions
- 1 bell pepper cut into thin strips
- 1 red onion diced
- 1 TB. tomato paste
- 15 oz can diced tomatoes
- 3 - 4 TB olive oil
- 2 TB balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
- splash of white wine optional
- 1/8 cup chopped Italian hot cherry peppers optional
Instructions
- Make the peppers & onions
- Heat olive oil in a large saute pan over medium heat. Add peppers, onions and tomato paste. Cook, stirring occasionally, for about 5 minutes. Add diced tomatoes, balsamic vinegar, salt and pepper (and cherry peppers and/or wine if you are using)
- Lower heat and simmer, covered, for 45 minutes or until peppers are very soft and tomatoes have cooked down. Remove from heat and set aside to cool slightly.
- Make the burgers
- Mix all ingredients together and portion into 4 burgers. Grill for 6 - 7 minutes per side. I don't recommend a medium rare burger here, because of the pork sausage, you'll want to cook them through. Top with provolone right before you are ready to take burgers off the grill or out of the pan.
Notes
I like to toast the buns for my burgers, but be careful! They go from toasty to burnt VERY quickly, so you need to keep an eye on them.
Open the buns and flip them so cut sides are up, slide under the broiler and watch them closely after about 30 seconds, they will start to brown.
Nutrition
Serving: 1g | Calories: 503kcal | Carbohydrates: 18g | Protein: 30g | Fat: 68g | Saturated Fat: 16g | Polyunsaturated Fat: 51g | Cholesterol: 88mg | Sodium: 1538mg | Fiber: 4g | Sugar: 10g