Stuffed Hot Pepper, Sauted Kale & Roasted Garlic Aoili Burger
November 6, 2018
Wine Varietal:
Ingredients
1 Head Garlic, with the Top Cut Off
1 Tablespoons Olive Oil
1/4 Teaspoons Kosher Salt
1 1/2 Cup Mayonnaise
1 Tablespoon Fresh Lemon Juice
2 Tablespoons Extra Virgin Olive Oil
4 Anchovies
4 Cloves of Garlic, Crushed
1/2 Cup Mascarpone Cheese
1/2 Cup Fontina Cheese, Grated
1/2 Cup Mozzarella Cheese, Grated
2 Tablespoons Grated Romano Cheese
2 Tablespoons Italian Style Bread Crumbs
4 Hot Banana Peppers, Medium Sized
4 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
2 Cloves Garlic, Crushed
4 Ounces Pancetta, Finely Chopped
12 Ounces Chopped Kale
4 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Kosher Salt
2 Cloves Garlic, Crushed
1 Pound Ground Sirloin
1 Pound Ground Short Ribs
1 Pound Ground Brisket
3 Teaspoons Kosher Salt
1 Teaspoon Course Ground Pepper
6 Slices Provolone Cheese
1 Large Beefsteak Tomato Cut into 6 Slices
6 Kaiser Rolls, Cut in Half
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Course Ground Pepper
Instructions
Light the grill and preheat it to 400 degrees F.
Take a piece of heavy duty foil and place the head of garlic with the top cut off in the middle.
Drizzle the 1 tablespoon of olive oil over the top and sprinkle with 1/4 teaspoon kosher salt.
Wrap the garlic head tightly with foil.
Place on the grill with top side up.
Let sit on the grill for 40 minutes.
After 40 minutes remove from the grill.
In a bowl mix with a Wisk the 1 1/2 Cup mayonnaise, 1 tablespoon lemon juice.
Squeeze the roasted garlic pieces into the mayonnaise and mix further.
Set aside.
Place a 10-inch iron skillet on the grill for 3-4 minutes until hot.
Add 2 tablespoons of extra virgin olive oil.
Stir the four anchovies in the hot oil for two minutes.
Remove the oil and anchovy pieces and put in a medium sized bowl.
Add the 4 cloves of crushed garlic, 1/2 Cup Mascarpone Cheese, 1/2 Cup Grated Fontina Cheese, 1/2 Cup Grated Mozzarella Cheese, 2 Tablespoons Grated Romano Cheese and the 2 Tablespoons of Italian Style Bread Crumbs.
Combine this with your hands until crumbly.
Remove 1/2 inch of the stem end of the hot banana pepper, remove the seed core then remove a 1/2-inch from the small end of the pepper.
Stuff each of the four peppers with the cheese mixture from the large end.
Press the mixture firmly into the hollowed pepper.
Put the 10-inch iron skillet back on the grill and add the 4 tablespoons of Extra Virgin Olive Oil when the pan is hot.
Put the stuffed peppers into the hot oil, sprinkle with 1 teaspoon kosher salt and saute on each of three sides for 2 minutes per side.
The peppers will get brown and some of the stuffing may come out the top of the peppers.
Now add the 2 cloves of crushed garlic and saute for an additional 1 minute.
Remove the peppers from the pan and set aside to cool slightly.
When the peppers have cooled for about 5 minutes cut into 1/2-inch slices.
Using the same 10-inch iron skillet, saute the chopped pancetta for about 2 minutes till slightly crispy on the edges.
Add the 12 ounces of kale and pour the 4 tablespoons of olive oil.
Sprinkle with 1 teaspoon kosher salt.
Sautee and stir occasionally for 10 minutes.
Add the crushed garlic and saute for an additional 1 minute.
Remove the kale from the pan and set aside.
In a large bowl combine the ground sirloin, ground short ribs and ground brisket.
This should be done gently with your hands for less than a minute.
Form the ground beef mixture into six half pound burgers about 5 inches in diameter.
Divide the 1 1/2 Teaspoons kosher salt and 1/2 teaspoon coarse ground pepper by sprinkling on each of the six burgers on one side.
Place the seasoned side down on the grill.
Season the second side of the burgers with the remaining 1 1/2 teaspoon kosher salt and 1/2 teaspoon coarse ground pepper.
Close the grill and wait for five minutes.
Flip the burgers, close the grill and wait an additional five minutes.
Check the temperature of burgers with a quick read thermometer.
We want the temerature to read 125 degrees F.
Divide the sliced stuffed peppers on the six burgers while still on the grill.
cover each burger with a slice of provolone cheese.
Cover the grill and let cook for an additional minute.
Remove the burgers and let stand for five minutes.
Place the six Kaiser rolls on the grill for about 1/2 minute to toast the buns slightly.
Remove the buns from the grill.
Assemble the Burgers.
Starting with the bottom of the buns, spread 2 tablespoons of the mayonnaise mixture on each of six buns.
Top with a burger.
Then add a slice of the tomato, sprinkle the tomatoes of all six burgers by dividing the 1/2 teaspoon kosher salt and 1/4 teaspoon coarse ground pepper evenly over the six tomatoes.
Divide the sauteed kale between the six burgers.
Spread 2 additional tablespoons of the mayonnaise mixture on each of the bun tops.
