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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Caramelized Onions

Why is it that every time I get sick, it's always right before the weekend?! Ugghhh! Yesterday I had the onset of a sore throat and was just hoping it was just that. But, then of course today, It turned into full fledged crap-ola! So I guess after I type up this post I'll run to the store, grab some cold meds and maybe a big can of soup (don't judge me, I don't feel like cooking!)

During the work week, Lee and I have some quick and easy favorites that we make for dinner. One of those is Sausage and Gravy over biscuits. It's nothing crazy homemade, just grab a can of tube biscuits, some sausage, and usually the McCormick's Sausage Gravy mix. I decided to jazz mine up a little when I saw an onion laying on the counter that had no pre-determined purpose. Then, I remembered when we went to brunch one day at  Elk Creek Cafe they made one of the most amazing Eggs Benedict and it was because they put a big pile of caramelized onions on....ridiculously good. So, took that inspiration and decided to make come caramelized onions for my Sausage and Gravy over biscuits and boy was I not disappointed

I know it may seem like a simple thing, and really it is, but it takes patience, love, a little bit of fat, and definitely the right pan (not non-stick). I've heard of people like Thomas Keller cooking his caramelized onions for 15 hours...I didn't have time for that. So, instead I did mine for about 30 min, which some people might consider not enough time. But, I was definitely happy with how they turned out. I also like to cut the onion a little more rustic (thin pieces, thicker pieces, medium pieces) Just to have some contrasting textures and flavors. 

I also figured it a good time to give my new knife a try that the awesome people over at  Edge of Belgravia sent me. I originally saw this knife on the FoodNetwork blog and after checking out their website knew I wanted to give it a try. They ended up sending their 6" Ceramic Lime Chef Knife. Which at first I thought might be a little small, but after using it for a bit, I ended up really liking the size. The blade keeps a really nice edge to it, and this goes without saying...it looks freaking sweet! I'm always harping on anybody I talk to that the first piece of kitchen equipment they should buy is a good, quality chef knife. Don't go out and buy one of those huge 10-pc sets of mediocre knives. Instead invest that money in one really good chef knife and maybe a small utility knife. Price wise, I would consider this knife around mid-range (around $100), so it doesn't necessarily break the bank like some other knives I know of. Head on over to Edge of Belgravia and check out their lovely selection of knives. They are definitely worth considering if you are thinking about upgrading your knives. 

Sausage & Gravy over Biscuits w/ Fried Egg & Caramelized Onions

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What do you like putting caramelized onions on?? Let me know in the comment section below!

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