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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Cuban Burger

I know I know...this is my first post since March 24th. But, I had to take a brief hiatus because there was just so much stuff going on. I'm sure a lot of you sympathize that sometimes life just gets in the way sometimes...or maybe not in the way just chaotic (in a very good way). But don't worry my fellow bloggers and followers I am still alive and well. I finished up my grueling 4 month training with Ecolab and am official on my own. Lee and I finally got settled into our own apartment and we are finally into a somewhat normal routine now. So, in short, life is going great!

Now that I am finally into a somewhat normal life again, I have gotten back into the kitchen and started creating. But, I decided to take a few weeks to get a pipeline of recipes in the bank so that I can post consistently. One thing is true, I sure did miss Happy Valley Chow and I hope you guys have missed me. With that being said, lets talk about this delicious Cuban Burger. 

For Christmas my mother-in-law got me one of those burger stuffers and I finally got around to giving it a try. I've been toying with this idea of a Cuban Burger and I finally decided to pull the trigger and make it. It's a ground pork burger, stuffed with swiss cheese & Canadian bacon, finished with a Chipotle Mayo, pickles, and a cuban style slaw. It's definitely a perfect summer burger, especially if you want to change it up from your traditional burger. Give it a try and let me know what you think in the comments below!

Here's a little slide show of my life the past 4 months:

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Cuban Burger

Total time: 1 hours | Yield: 4 Burgers

Ingredients

• 3/4 cup Orange juice
• 1/2 cup Lime juice
• 1/3 cup Fresh oregano leaves, minced
• 2 Large garlic cloves, minced
• 1 tsp Cumin
• 2 Tbsp Sugar
• 1/4 cup Canola Oil
• 1 bag Coleslaw Mix
• 1 cup Mayonnaise
• 2 Chipotles in Adobo
• 2 Lbs Ground pork
• 1 tsp Salt
• 1 tsp Black pepper
• 1 Egg, beaten
• 1 cup Swiss cheese, shredded
• 4 slices Canadian bacon
• As needed Dill pickle slices
• 4 Kaiser Rolls

Cooking Directions

1. Combine the orange juice, lime juice, oregano, garlic, cumin, sugar, and canola oil in a small bowl whisking to combine.
2. Add the bagged coleslaw mix to a gallon size zip lock bag and add in the mixture. Toss to combine and refrigerate for 1 hour.
3. In the bowl of a small food processor add the mayo and chipotles, puree until smooth. Refrigerate until ready to build burgers.
4. In a larger mixing gently combine the ground pork, beaten egg, salt, and pepper. Then add a heaping 1/3 cup of pork to a burger stuffer or burger mold. Create a well in the burger, add a 1/4 cup shredded swiss cheese and a slice of canadian bacon. Top with 1/4 cup pork and seal the burger. Repeat the process until you have 4 burgers.
5. Heat a grill or saute pan to medium heat and cook burgers until the internal temperature reads 155F.
6. To build burger, place the bottom burger buns on a plate, start with chipotle mayo, add a few pickle slices, add your burger, add your slaw and top with the bun top. Enjoy!

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Turkey Day Sliders

I cannot even believe that Thanksgiving is two weeks away. This fall has absolutely flown by! Ever since the wedding the past few months have been such a blur. But, I am sooo excited to be graduting from Penn State in a little over a month and am ready to FINALLY be gainfullied employeed. These next couple weeks are going be even crazier though as I have been applying for jobs like a crazy person, trying to wrap up the end of the semester with way to many things to do, and then also trying to find a new home in Fort Wayne, IN. It might be a little hectic, but I am so excited and ready for the next chapter of my life. 

With that out of the way lets talk about these monster sliders! With Thanksgiving approaching, I wanted to make something that was a little different. Sure this might not be your traditonal Turkey Day item, but I guarantee you it tastes like an entire turkey day feast in sandwich form. They Feature Bacon-Sage Turkey Burgers, Pumpkin-Chipotle Aioli, Cranberry Relish, and Stuffing Waffles. So unbutton your pants, kick back the recliner and woof down one of these Turkey Day Sliders!

Bacon-Sage Turkey Burger Ingredients:

·         2 Tbsp sage, finely chopped

·         ½ tsp salt, more to taste

·         1 lbs ground turkey

·         4 slices bacon, pureed

·         Ground black pepper to taste

Pumpkin-Chipotle Aioli Ingredients:

·         ½ cup mayonnaise

·         3 Tbsp canned pumpkin puree

·         1.5 tsp pumpkin pie spice

·         1.5 tsp apple sider

·         1 chipotle in adobo

·         Salt and pepper to taste

Cranberry Relish:

·         1 cup sugar

·         1 cup water

·         12 oz frozen cranberries

·         1 tsp orange zest

Stuffing Waffles:

·         2/3 cup butter

·         1/2 cup onion, finely chopped

·         1 cup celery, finely chopped

·         10 cups soft white bread cubes, ½”

·         1 cups fresh parsley, chopped

·         1/2  tsp pepper

·         2 tsp salt

·         1 tsp poultry seasoning

·         2 egg, well beaten

·         1/2 cup chicken broth

 Directions:

For the turkey burgers: Combine all the ingredients into a mixing bowl and gently but thoroughly combine. Form into 6 - 3 ½” wide patties. Place in refrigerator until you are ready to grill.

For Pumpkin-Chiptole Aioli: Combine all ingredients into a food processor and blend until smooth, adjust seasoning as needed.

For Cranberry Relish: Combine sugar and water into a sauce pan and bring to a boil. Add the cranberries and orange zest and return to a boil. Reduce heat and simmer for 10 minutes. Remove from heat, cool, cover and refrigerate until ready to assemble burgers.

For Stuffing Waffles: Heat butter in a large skillet. Add onion and celery, sauté gently until soft. In a large mixing bowl combine remaining ingredients with sautéed vegetables. Divide mixture into 4 equal portions. Preheat waffle iron to medium-high heat. When heated spray waffle iron with cooking spray and then add stuffing mixture. Cook until golden brown, about 5 min. Cut into quarters, these will serve as the “bun”

To Complete Sliders: Grill turkey burgers over medium high heat until internal temperature reaches 165°F. Remove from grill. Top waffle quarters with cranberry relish, then add your turkey burger, drizzle with aioli, then top off with final waffle quarter. Makes 6 sliders total. 

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