Grilled Mozzarella Stuffed Italian Sausage Burgers With Vinegar Peppers 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.

GRILLED ITALIAN SAUSAGE WITH SWEET 'N SOUR PEPPERS

Steps:

• In a small non-stick skillet cook and stir almonds for 1-2 minutes, or until golden. Stir in raisins and remove from heat. Let stand for 1 minute. Carefully stir in vinegar, sugar, salt and black pepper. Return to medium-low heat, cook and stir just until sugar is dissolved, 2 minutes. Set aside. In a large bowl combine red and green peppers and onion wedges. Drizzle with oil; toss gently to coat. Prepare grill to medium-high heat. Grill sausages and vegetables uncovered for 10-15 minutes until sausages are firm, no longer pink inside and juices run clear (180 degrees F),and vegetables are tender, turning at least once halfway through grilling. While sausages and vegetables are grilling, brush slices of polenta with Italian dressing and grill about 2 minutes on each side allowing enough time for the slices to become toasted and golden. Return the grilled vegetables to the large bowl, add the almond mixture; toss gently to coat. Arrange the sausages on a large platter with the grilled polenta and the sweet and sour peppers.

ITALIAN-STUFFED BURGERS

Steps:

• In small bowl, combine cheese, olives, and onion.
• Shape ground beef into eight patties, approximately 4 1/2-inch diameter.
• Place approximately 1/4 cup of cheese mixture in center of four patties; top with remaining patties. Press edges firmly together to seal; gently pat to 3/4-inch thickness.
• In small bowl, combine Italian seasoning, garlic powder, and pepper. Press evenly into both sides of each patty.
• Place patties on grill over medium, ash-covered coals. Grill, uncovered, 22 to 24 minutes to medium doneness (160 degrees) or until centers of patties are no longer pink and juices show no pink color; turn occasionally.
• Season burgers with salt, as desired. Line bottom of each roll with one tomato slice; top with burger.
• Add choice of toppings, if desired.

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.

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.

MOZZARELLA GRILLED CHEESE

Steps:

• Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
• Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.

GRILLED MOZZARELLA SANDWICHES

Steps:

• Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
• In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
• In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.

GRILLED SAUSAGES WITH PEPPERS

Steps:

• In a large skillet, heat oil over medium-high heat. Add green pepper and onion; cook and stir until softened. Stir in brown sugar, vinegar, garlic, salt and pepper. Reduce heat to medium-low; cook, stirring occasionally, 12-15 minutes or until onion is golden brown., Meanwhile, grill sausages, covered, over medium heat 12-15 minutes or until a thermometer reads 160°, turning occasionally. Serve in buns with pepper mixture; if desired, top with mustard.

GRILLED STUFFED PEPPERS

Steps:

• Cut peppers in half lengthwise; remove stems and seeds. Set aside. In a large bowl, combine the tomato, cheeses, basil and oregano. Crumble sausage over mixture and mix well. Spoon into pepper halves. , Prepare grill for indirect heat, using a drip pan. Place peppers over drip pan. Grill, covered, over indirect medium heat for 30-35 minutes or until sausage is no longer pink and peppers are tender. Sprinkle with additional cheese.