RECIPES: Recipe Details
MOLTO BENE NAPOLI BURGER
I AM RETIRED FROM THE BANKING BUSINESS. THROUGH THE YEARS, MY GREATEST JOY HAS BEEN VOLUNTEERING MY COOKING SKILLS TO VARIOUS NON-PROFIT ORGANIZATIONS. I HAVE BEEN AT MY HAPPIEST SEEING PEOPLE ENJOY THE FOODS THAT I PREPARE. THE FOLLOWING RECIPE HAS BEEN ONE THAT I HAVE PERFECTED THROUGHOUT THE YEARS. SO MANY PEOPLE HAVE ENJOYED IT SO FAR, I DECIDED TO SHARE THE INGREDIENTS.
3 bell peppers, thinly sliced (red, green, yellow)
1 large sweet onion, thinly sliced
1/4 cup olive oil
1/4 cup Merlot wine
3 tablespoons minced fresh oregano, thyme, basil, flat leaf parsley (any combination)
1 tablespoon fresh garlic, chopped
1 tablespoon paprika
1/3 cup softened butter
2 tablespoons olive oil
1 tablespoon grated Romano cheese
4 teaspoons minced fresh flat leaf parsley, basil, oregano, thyme, garlic (any combination)
1 1/2 pounds ground sirloin
1/2 pound Hot Italian ground sausage
1/2 cup Sweet Vermouth
1/2 cup grated Romano cheese
BURGER DRY RUB
5 tablespoons garlic powder, coarse black pepper, coarse Kosher salt, dried Italian herbs. (any combination)
Vegetable oil, for brushing on the grill rack
6 (6 inch long) Italian rolls, split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat gas grill to medium-high. To make Peperonata, combine peppers, onion, oil, wine, herbs, garlic and paprika in a 10 inch non-stick fireproof skillet, cover with lid and place on grill rack. Cook mixture 45 minutes, stirring occasionally, until tender. Remove pan from grill and set aside. To make Aioli, in a bowl, combine butter, oil, cheese, herbs, garlic and paprika until a paste is formed. Set aside. To make Patties, in a bowl, combine ground sirloin, ground sausage, egg, bread crumbs, sweet vermouth, and cheese. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form each burger to fit the length of each 6 inch roll. To make Burger Dry Rub, in small bowl, combine garlic powder, coarse black pepper, coarse Kosher salt and dried herbs. When the grill is ready, brush grill rack with vegetable oil. Sprinkle burger dry rub on both sides of burger. Place on grill rack and cook for 8 minutes on each side. During last few minutes of cooking, spread each roll half with Aioli paste. Toast bottom sides first on grill, then turn over to toast Aoili side,. To assemble burger, layer bottom half of rolls generously with Peperonata mixture. Add burgers, tops of rolls, and serve.
B O N A P P E T I T ! ! !