RECIPES: Recipe Details

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SICILIAN SAUSAGE BURGERS WITH EGGPLANT AND PARMSAN AIOLI

Being of Italian heritage, we love to grill our favorite foods (sausage, eggplant, peppers, cheese) and have our friends over to enjoy the food and of course drink Sutter wine. Moscato is our choice. Everytime we serve this wine, friends want to know the brand.

Ingredients 

PARMESAN AIOLI
3/4 cup light mayonnaise
2 tablespoons olive oil
2 cloves garlic, crushed into paste
3 tablespoons grated Parmesan cheese
1 tablespoon Sutter Home Moscato
2 tablespoons chopped fresh basil
BURGERS
2 pounds sweet or hot Italian sausage, casings removed (or half and half)
1/2 cup Italian seasoned bread crumbs
3 minced cloves garlic
2 tablespoons chopped fresh basil
2 tablespoons Moscato wine
1 large eggplant, peeled, sliced crosswise 1/2-inch thick
2 tablespoons olive oil
1 teaspoon dried oregano
1 (10-ounce) jar grilled peppers or roasted red peppers
6 round foccaccia rolls or sourdough buns
Baby Frisee lettuce

Instructions 

PARMESAN AIOLI In a medium-size bowl, whisk together the mayonnaise and olive oil. Stir in the garlic, Parmesan cheese, wine and basil. Cover, refrigerate until needed. BURGERS: Preheat the grill and coat with nostick grilling spray. In a large bowl, combine the sausage, bread crumbs, garlic, basil and wine, mixing lightly but thoroughly. Form into 6 patties and place on grill. Cook 5 minutes on each side or until burgers are done. Brush the eggplant slices with olive oil and sprinkle with oregano. Grill eggplant 8 to 10 minutes until tender and browned, turning occasionally. During the last few minutes of cooking, toast rolls, cut side down, on outside of grill. To assemble burgers, brush rolls top and bottom with some Aioli. Place burger on the bottom half, top with an eggplant slice, some grilled peppers, aioli and some frisee lettuce. Serves 6.

Comments 

This is the ultimate perfect alternative burger.