Wine Varietal: Merlot
I was inspired by one of my favorite flavor combinations; spicy sausage with peppers and onions.
For the Patties:
2 spicy Italian pork sausages (1/2 pound total)
2 pounds ground chuck
3/4 teaspoon salt
For the Roasted Garlic-Parmesan Spread:
1/4 cup mayonnaise
1/4 cup grated parmesan and romano cheese blend
3 cloves roasted garlic
For the Peppers and Onions:
2 tablespoons olive oil
1 large green bell pepper, sliced
1 large onion, sliced
1 small cherry pepper, thinly sliced
1/4 teaspoon salt
2 tablespoons vegetable oil (for brushing the grill)
6 slices provolone cheese
6 onion rolls, split
Preheat a gas grill to medium-high heat.
To form the burgers, remove the sausage from the casings. Divide the sausage into six equal portions. Roll each portion into a ball, then flatten into a thin patty. Divide the ground chuck into 6 equal portions. Wrap the ground chuck around the sausage patties to form 6 burger patties. (Tip: It’s helpful to divide each portion of ground chuck in half in order to wrap it around the top and bottom of the sausage patty. Use your fingers to seal the edges around the sausage patties.) Refrigerate until you’re ready to grill.
To prepare the roasted garlic-parmesan spread, combine the mayonnaise, parmesan and romano cheese blend, and the roasted garlic in a mini food processor. Blend until well combined. Cover and refrigerate until serving.
To prepare the peppers and onions, heat the olive oil in a fire-safe skillet on the grill. Add the sliced peppers and onions. Cook for about 15 minutes, stirring frequently, until they are tender and lightly browned. Season with salt. Set aside and cover with foil to keep warm until serving.
Brush the grill rack with vegetable oil to help prevent the burgers from sticking. Sprinkle each burger with 1/8 teaspoon salt. Place the burgers on the grill, close the lid, and cook for about 6 or 7 minutes on each side, until the sausage center has reached a minimum temperature of 165 degrees. Remove from the grill and immediately place a slice of provolone on top of each burger.
When the burgers are nearly cooked, place the onion rolls on the grill, cut side down for about 30 seconds, until lightly toasted. Remove from the grill and spread each half with about 1/2 tablespoon of the roasted garlic-parmesan spread.
To assemble the burgers, place one burger with cheese onto the bottom half of the bun. Top with 1/6 of the pepper and onion mixture. Add the top of the bun and prepare to eat!