Ingredients

Patties
2 pounds ground Italian sausage
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small white onion, sliced
Vegetable oil, for brushing the grill rack and rolls
6 ciabatta rolls – sliced in half horizontally
6 tablespoons tomato sauce

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, divide sausage into six equal portions and handling the meat as little as possible to avoid compacting it, mix well. Form the portions into patties, approximately 1 inch thick. When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (6-8 minutes on each side for medium) or until internal temperature reaches at least 170 degrees F. During the last 5 minutes of grilling, toss the peppers and onions in grill basket until tender-crisp. Meanwhile, brush cut side with olive oil and place rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread 1 tablespoon tomato sauce on each roll bottom and top each with a patty, 1/4 cup peppers and onions and roll top. Serve. Makes 6 burgers.

Ingredients

Italian Slaw
2 tablespoons Colavita Extra Virgin Olive Oil
2 cups julienned sweet white onion
2 cups julienned red bell pepper
½ teaspoon coarse salt
½ teaspoon freshly ground tri-color peppercorns (red, white, black)
6 large cloves of garlic, julienned
4 cups julienned baby bell mushrooms
1 ½ tablespoons finely minced fresh basil leaves
1 tablespoon finely minced fresh oregano leaves

Patties
1 cup finely minced sweet white onion
¾ cup finely minced red bell pepper
½ cup finely minced baby bell mushrooms
2 ½ tablespoons finely minced garlic
4 tablespoons finely minced fresh basil leaves
2 ½ tablespoons finely minced fresh oregano leaves
3 teaspoons coarse salt
1 teaspoon freshly ground tri-color peppercorns (red, white, black)
2 ¼ pounds hot Italian sausage links, casings removed
1 pound freshly ground pork

vegetable oil for brushing the grill
6 slices of medium thick sliced provolone cheese
1 cup Colavita Extra Virgin Olive Oil
6 4” square Ciabatta rolls, cut in half lengthwise
12 heaping tablespoons of Roasted Sweet Red Pepper & Parmesan Bread Spread
12 slices vine ripened tomatoes
6 green lettuce leaves, cut to fit Ciabatta roll

Instructions

To Make the Italian Slaw

Preheat a gas grill to 400°. Heat the 2 tablespoons of extra virgin olive oil in a heavy gauge stainless steel 12” fry pan or wok (or any flame resistant pan) until the oil is hot. Carefully add the 2 cups julienned sweet white onion 2 cups julienned red bell pepper, ½ teaspoon coarse salt and the ½ teaspoon freshly ground tri-color pepper stirring until well blended. Stirring frequently, cook for 20 minutes, until the onions are translucent. Add the julienned, 6 large cloves of garlic, 4 cups of julienned baby bell mushrooms, 1 ½ tablespoons finely minced fresh basil leaves and the 1 tablespoon of finely minced fresh oregano leaves, stirring until well blended. Cook, stirring frequently for 5-7 minutes. Do not allow the garlic to burn. Carefully remove the pan from the heat and set aside.

To Make the Patties

In a large 4 quart mixing bowl, mix together the 1 cup finely minced sweet white onion, ¾ cup finely minced red bell pepper, ½ cup finely minced baby bell mushrooms, 2 ½ tablespoons finely minced garlic, 4 tablespoons finely minced fresh basil leaves, 2 ½ tablespoons finely minced fresh oregano leaves, 3 teaspoons coarse salt, and the 1 teaspoon freshly ground tri-color peppercorns stirring until well blended. Add the Italian sausage and the ground pork. Handling the meat as gently as possible, gently fold together the meat with the vegetables and herbs, folding until well blended. Cover with aluminum foil and refrigerate for 20 minutes.

Preheat the gas grill to 500°. Remove the meat from the refrigerator. Divide the meat into 6 equal portions and gently form the meat into patties, without compacting it, that are approximately ½” thick and roughly the shape of the Ciabatta roll. Brush the grill well with the vegetable oil to prevent sticking. Place the chilled patties onto the grill and cook 10 minutes on the first side. Carefully watch the patties to prevent burning. Carefully turn the patties over and cook for 8 minutes. Place one slice of provolone cheese onto each patty and allow the burgers to cook for an additional 2 minutes until the cheese has begun to melt. The internal temperature of the patties should be 160°. Remove the patties from the grill and place on a baking sheet, which has been lined with aluminum foil. Let patties stand for 5 minutes.

While the burgers are resting, lightly brush both interior sides of the Ciabatta roll with extra virgin olive oil. Do not over coat the rolls with the olive oil. Place the rolls on the grill, oiled side down and toast for approximately 2 minutes until the interior of the roll is lightly browned with grill marks. Do not burn the roll. Immediately remove the roll from the grill and place on a baking sheet.

Assemble the Burger

Place one heaping tablespoon of the Roasted Sweet Red Pepper & Parmesan Bread Spread on each toasted side of the Ciabatta roll, spreading it out evenly. Place the burger on the bottom of the Ciabatta roll, then top the burger with ½ cup of the Italian slaw, then add the 2 slices of vine ripened tomatoes, then add the leaf of lettuce and finally cover the burger with the top portion of the Ciabatta roll. Skewer the burger with a wooden skewer and serve immediately. Makes 6 servings.