Provolone Pepper Burgers Food

SAUSAGE-AND-PEPPERS BURGERS

Steps:

• Combine the ground beef, sausage, garlic, oregano, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 3/4-inch-thick patties; set aside.
• Preheat a grill pan or grill over medium heat. Toss the onion and bell peppers with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Grill the vegetables, turning occasionally, until lightly browned and tender, about 7 minutes. Transfer to a plate and set aside.
• Brush the grill pan with olive oil. Add the burgers and cook until browned and cooked through, about 4 minutes per side, topping with the cheese and covering during the last 2 minutes.
• Serve the burgers on the buns and top with the onion-pepper mixture, basil and marinara sauce. Serve with chips.

HOT SAUSAGE BURGERS WITH BROCCOLI RABE AND PROVOLONE

Steps:

• In a large bowl, combine the pork, red pepper flakes, paprika, fennel, sage, onion, garlic and salt, to taste. Form the meat into 4 patties, put on a plate and coat with a drizzle of extra-virgin olive oil.
• Heat a small pot over medium-low heat and add the brown sugar, Worcestershire, vinegar, tomato sauce and black pepper, to taste. Simmer until the mixture becomes a thick steak sauce consistency, about 15 minutes.
• Add a couple inches of water to a medium skillet over medium-high heat. Bring to a boil, then salt the water and add the broccoli rabe. Cook for 5 minutes, then drain. Transfer the broccoli rabe to a cutting board and chop it into 2-inch pieces. Set aside. Return the skillet to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil. Stir in the chopped garlic and the broccoli rabe. Saute for 2 minutes, then season with a few grates of nutmeg, to taste.
• Heat a drizzle of extra-virgin olive oil in a skillet over medium-high heat, add the patties and cook for 5 to 6 minutes on each side. Top the patties with a slice of provolone during the last minute of cook time and tent with foil to melt.
• Divide the broccoli rabe on the bottoms of the rolls and top with the cheesy sausage patties. Slather some of the warm sauce on the roll tops and cover the burgers. Serve the burgers on individual plates with a few chips alongside.

PROVOLONE BURGERS

Steps:

• In a bowl, combine the first seven ingredients.
• Crumble beef over mixture; mix well.
• Shape into eight patties.
• Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear.
• Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted.
• Grill rolls cut side down for 1-2 minutes or until toasted.
• Top with lettuce& burgers.

KNIFE-AND-FORK BURGERS WITH PROVOLONE DIPPING SAUCE

Steps:

• Combine the ground beef, parsley and garlic and form into 6 patties, pressing your thumb into the center of each burger to prevent it from bulging when cooking.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat and cook the burgers for 5 minutes on each side.
• While the burgers cook, in a medium saucepan, melt the butter over medium heat, whisk in the flour and cook for 1 minute. Whisk in the milk and cook until thickened, 3 to 4 minutes.
• Add the provolone and, using a wooden spoon, stir in a figure-eight motion until combined; season with salt and pepper.
• Serve each burger with a small bowl of cheese sauce for dipping.

MEATBALL PROVOLONE BURGERS WITH GARLIC PARMESAN AIOLI

Steps:

• In small bowl, mix Garlic Parmesan Aioli ingredients; cover and refrigerate. Heat gas or charcoal grill. In medium bowl, mix beef, bread crumbs, milk, salt, pepper and onion. Shape mixture into 4 patties, about 1/2 inch thick. Make indentation the size of a quarter in center of each burger so burgers remain level during grilling.
• Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Toss green and red bell pepper rings with oil to coat. Add bell pepper rings to side of grill for last 8 to 10 minutes of cooking, turning once, until crisp-tender. During last 2 minutes of cooking, top each patty with cheese. Cook until cheese is melted.
• Spread about 1 tablespoon Garlic Parmesan Aioli mixture on cut sides of buns. Place burgers on bottom halves of buns; top with peppers. Cover with top halves of buns.

PROVOLONE BURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, covered, over medium-hot heat for 5-7 minutes on each side or until a thermometer reaches 160°., Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Top each with a burger and lettuce.