Mozzarella-Stuffed Sausage and Peppers Burger

Well it's that time of year again, week 16 of the National Football League has come and gone, now we are down to two more weeks of regular season grid-iron action before playoffs start. Then also right around the corner is the NCAA Football bowl games. All of this sports action is going to start cuing the tailgating traditions and Superbowl parties. 

Instead of sticking with the traditional beef burgers (there is nothing wrong with that of course), I wanted to go outside the box a little bit. I decided to go with a Mozzarella-stuffed sausage burger topped with balsamic vinegar peppers, marinara, and ricotta. This outta certainly spice things up a bit! So fire up the grill (or skillet) and give these burgers a try. They will certainly be a hit!

GO STEELERS!!

Mozzarella-Stuffed Sausage and Peppers Burger

Ingredients

• 1.5 Lbs Ground pork
• 1/2 Tbsp Ground black pepper
• 1/2 Tbsp Kosher salt
• 1/2 Tbsp Onion powder
• 1 Tbsp Minced garlic
• 1/2 tsp Fennel seed, lightly toasted and ground
• 1/2 Tbsp Dried basil
• 1/8 tsp Dried oregano
• 1 tsp Sweet paprika
• 1/2 tsp Cayenne pepper
• 1 Tbsp Gourmet Garden Parsley
• 1.5 Tbsp Balsamic Vinegar
• As needed Mozzarella, shredded
• 4 Large bell peppers
• 2 Tbsp Olive oil
• 2 Tbsps Balsamic vinegar
• 4 Hamburger rolls
• 1/2 cup Ricotta cheese
• 1/2 cup Homemade or store-bought marinara

Cooking Directions

1. Combine pork, 1/2 tablespoon ground pepper, salt, onion powder, garlic, fennel, basil, oregano, paprika, cayenne pepper, crushed red pepper, parsley, and vinegar in a large bowl. Combine using hands and kneading to evenly distribute spices. Place in a resealable bag or container and refrigerate for at least 12 hours.
2. Remove Italian sausage from the refrigerator. Divide into 4 equal portion, then using a burger stuffer stuff with mozzarella (about 1/4 cup each). Alternately you can form patties, making a well in the center, fill with cheese, then top with more sausage. Set aside on a large plate.
3. Seed bell peppers and then julienne. Heat a large nonstick skillet to medium-high heat and add 1 Tbsp. olive oil. Add sliced peppers and cook until lightly browned and caramelized, about 10 minutes. Add 1 Tbsp. balsamic vinegar and salt and pepper, to taste. Keep warm until ready to serve.
4. Heat grill or skillet over medium-high heat and cook sausage burgers until well charred on first side, 5-8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5-7 minutes. Transfer to large plate.
5. Toast rolls until crusty. Remove from grill. Place sausage burgers on bottom buns. Slather with ricotta, top with red sauce, and peppers, close burgers, and serve immediately.

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