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Fire Crusted Biali Burger

This recipe came out of my passion for the Burger. And my even bigger passion for trying to make a new, exciting and delicious burger. The burger I created combines the juiciness of the patty, the spiciness of the crust, the sweetness of the toppings, and a chewiness of the Biali. I hope you enjoy my creation, Thank-You.

Ingredients 

FIRE CRUST
2 cups Panko breadcrumbs
5 tablespoons softend unsalted butter
1 tablespoon chipolte pepper sauce
1/2 tablespoon crushed red pepper flakes
1 tablespoon cajun seasoning
1 1/2 teaspoons fresh minced garlic
1/2 tablespoon Kosher salt
1 teaspoon black pepper
SAUSAGE CONFETTI
8 ounces sweet italian sasauge(in casing)
1 cup minced sweet onion
3/4 cup minced red bell pepper
1 1/2 teaspoons fresh minced garlic
1/2 tablespoon Kosher salt
1 teaspoon black pepper
1/3 cup SutterHome White Zinfandel
1 1/2 tablespoons softened unsalted butter
PATTIES
1 pound ground chuck
1 pound ground sirloin
1 tablespoon Kosher salt
1/2 tablespoon black pepper
6 fresh Biali bagels, split
6 slices yellow chedder cheese

Instructions 

-Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. -To make the crust, combine the bread crumbs, butter, chipolte sauce, crushed red pepper flakes, cajun seasoning, garlic, salt, and pepper in a food proccesor and pulse on high speed until well combined and it forms a "wet sand look to it. Place the mixture in small bowl and set aside. -To make the sausage confetti, place the saugage on the grill and cook half way through. Remove the sausage from the heat and allow to rest for five minutes. -After rested mince the sausage. Place a 10-inch nonstick, fire-proof skillet on the hottest part of the grill. Add the minced sausage, along with the onions, bell pepper, garlic, salt, and pepper. Cook for 2-3 minutes with continued movement. Remove pan from grill and immediatly add the wine, place the pan back on the grill, in the same spot. Allow the wine to reduce for 1-2 minutes. Remove from heat and mix in butter. Set aside. -To make the patties, combine the chuck, sirloin, salt, and pepper in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions large enough to fit the Biali's. -Brush the grill rack with vegtable oil. Place the patties on the grill rack, cover, and cook for 4-6 minutes. Flip the burger and remove from grill with the spatuala still underneath it. Press the crust on the already cooked side, make it nice and compact, be carefull not to press down too hard on the burger itself. Put the crusted burger back on the grill near the egde, non-cooked side down. Cook for 5-7 minutes, rotating twice within that time frame. Meanwhile place the skillet with the sausage confetti on the outer egde of the grill. -During the final minutes of grilling place the top half of the Biali, cut side down, on the grill. Place the cheese on the bottom half of the Biali and place it on the outer egde of the grill, cheese side up. Toast both sides lightly. -To assemble the burgers, remove the bottom half of the Biali from the grill and place on cutting board. Place the pattie on top of the Biali bottom. Top each pattie with some sausage confetti, then add the Biali tops and serve.

Comments 

You always hear of crusted fish, but you never hear of anybody crusting a burger. I took on the challange. Trying to create a new kind of burger that will please burger lover's everywhere, including me. I hold the burger at the top of the American food chain. It is the perfect meal in one neat (usually messy) package.