SICILIAN SAUSAGE BURGERS WITH EGGPLANT AND PARMSAN AIOLI

Pairs well with:

Moscato

Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.

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.