Frankfurter Burgers Food

ITALIAN SAUSAGE BURGERS

Steps:

• Preheat your grill to medium-high heat (about 450 degrees F).
• While the grill preheats, add the ground hot and sweet Italian sausage in a large bowl. Roll up your sleeves and use your hands to combine.
• Form the meat into four balls and lightly press each into 5-inch-wide, 1 ¼ -inch-thick patties.
• In the middle of each burger, use your knuckle or thumb to make a 2-inch indentation (this will keep the burgers from puffing when grilled).
• Place the patties on the preheated grill. Leave them undisturbed until grill marks form on the bottom, about 5-6 minutes.
• Flip the burgers and grill until the burgers feel firm and the other side is marked for about 4-6 minutes.
• Remove the burgers from the grill and top each with a slice of Provolone cheese.
• Move the burgers to the toasted Kaiser rolls and top with roasted bell peppers, pepper rings, and basil leaves.
• Serve and enjoy.

ITALIAN SAUSAGE AND PEPPER BURGERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat.
• Preheat an outdoor grill to medium high.
• Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts.
• In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately.

SAUSAGE AND PEPPER BURGERS

Steps:

• Preheat a grill to medium heat.
• Pour the olive oil into a large skillet over a medium-high heat. When the oil is hot, add the bell pepper and onion, then sprinkle with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and just tender, 8 to 10 minutes. Add the garlic and cook until just softened, about 1 more minute. Stir in the pizza sauce and 1/2 cup water, then simmer until thickened but still saucy, about 5 minutes. Set aside and keep warm.
• Combine the beef, sausage, oregano, sage and remaining teaspoon each of salt and pepper in a large bowl. Mix with your hands until well combined. Form into six patties, about 1 inch thick and 4 1/2 inches wide.
• Grill the patties until cooked through, 6 to 7 minutes per side. Top each with a slice of cheese during the last 1 to 2 minutes and cover to melt.
• Serve the burgers on the rolls and top with the pepper and onion sauce, then add the fresh basil.

MOP SAUSAGE BURGERS

Steps:

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
• Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.