Build A Better Burger - My Recipe For Itailian Sausage Burger with Petso Mayo

With grilling season coming up I wanted something new for Labor Day that was different than the regular old cheeseburger and wings. I did some recipe testing last night and came up with this incredible tasting burger with some new and fresh flavors that will send your taste buds spinning. Try this recipe next time you want a juicy flavorful burger to sink your teeth into. You can make them a them a day ahead so when you come home from work, you can just throw them on the grill or skillet and dinner will be ready in no time.


Spicy Italian Sausage Burgers with Mozzarella, Pesto Mayo & Buttermilk Onion Rings

Ingredients:

Burgers:

• 1 lb ground beef
• 1 lb hot Italian sausage
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon granulated garlic powder
• 1/4 - 1/2 tsp cayenne pepper
• 1/2 fresh chopped parsley
• 1/2 cup finely grated Parmesan
• Fresh mozzarella, sliced 1/4 inch thick
• Tomatoes, sliced
• Red onion, sliced
• Red leaf lettuce, rough chopped
• 8 fresh baked sesame buns

Pesto Mayo:

• 3 oz of fresh basil leaves
• 1 garlic clove, smashed and pealed
• 1/2 cup toasted hazelnuts
• 1/2 cup grated Parmesan
• 1 lemon, juiced
• 1/2 cup olive oil
• kosher salt
• fresh ground pepper
• 1 cup good quality mayo

Buttermilk Onion Rings:

• 4 Vidalia sweet onions, sliced 1/4 inch thick
• 1 quart of buttermilk
• 4 cups flour
• 1 cup corn flour
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground pepper
• 1 tablespoon granulated garlic
• 1 teaspoon cayenne powder
• Vegetable or peanut oil for frying

To make the burgers:

In a medium size mixing bowl, combine ground beef, Italian sausage, salt, pepper, garlic powder, cayenne and fresh parsley. Mix well with you hands, but not too much or it will make your burgers tough. Cover and set aside to rest.


To make the pesto mayo:

In blender or food processor, add basil, garlic clove, hazelnuts, Parmesan, lemon juice, salt and pepper and whiz until you have a thick green paste, a few seconds. While the blender of food processor is still going, slowly drizzle the olive oil until combined.

In a separate bowl, combine 1 cup of mayo with 1/2 cup pesto until thoroughly incorporated. Refrigerate till ready for use.


Back to the burgers:

Evenly portion out your burgers and create them into balls. Press them them in a burger press or simply press them into the palm of your hand and mold the desired shape and thickness. I recommend a 1/2 inch this, because the will plump up as the cook.

Heat a well oiled cast iron skillet to medium - medium high, place the burgers in the pan and cook one side about 5 minutes, turn only once and do not press them with the spatula or the juices will run out and you will have a dry burger. Once you turn them, leave them alone, cover and cook for another 5 minutes or until completely cooked through. Once done, transfer to a platter, top with mozzarella slice, cover and let rest 5 minute to melt the cheese and to allow all the juices to redistribute back into the burger.

Build your burgers with toasted buns, lettuce, tomato, red onion and basil pesto.


To make onion rings:

Pour one quart of buttermilk in a large glass bowl. Slice onions 1/4 inch thick and soak them in the butter milk 15-20 minutes. While soaking, combine flour, corn flour, salt, pepper, garlic and cayenne in a large stainless steal bowl. Add the onion rings to flour and toss till completely coated. Let sit for about 5 minutes to allow the flour to really adhere to the onions.

Heat oil to 350 degrees, drop onion rings in and fry till desired crispiness and golden brown, about 3-5 minutes. Do not overcrowd, instead fry in batches. Scoop out with slotted utensil and place on rack to drain any excess oil. Serve immediately with burgers.


Veronica Lee~

http://www.veronicaleeshomestylecuisine.com/