Yield: 3 burgers

The "Italian Stallion" Burger

Ingredients

For the Burgers:

  • 1/2 lb. lean ground beef
  • 1/2 lb. mild italian sausage (can sub lean ground beef if preferred)
  • 1/3 cup basil pesto
  • 1 Tbl. frozen butter, grated (optional, but very good!)
  • 1 tsp. finely grated fresh garlic
  • coarse ground black pepper

For the Sauce:

  • 1/3 cup mayo
  • 3 Tbl. basil pesto

Rest of Ingredients:

  • 1 large red cubanelle pepper, sliced into 9 - 12 rings (center membrane and seeds removed) can sub sweet red bell
  • 3 Tbl. soft butter
  • 3 buns, split
  • 9 slices salami
  • 3 thick slices deli mozzarella cheese
  • 3 thick slices deli provolone cheese
  • three large iceberg lettuce or kale leaves

Instructions

  • Preheat oven to 425º, place fresh pepper rings onto parchment-lined baking sheet, spray them with no-stick spray, and roast peppers until lightly charred as desired, about 15 - 20 minutes. Remove and set aside. No need to remove skins. (Can sub jarred roasted peppers if desired.)
  • In large bowl, break up ground beef and sausage tossing together to mix up. Evenly add pesto, butter and garlic, toss well to mix. Form into 3 patties, sprinkle both sides with pepper, and keep chilled, (covered).
  • While patties are in the fridge, in small bowl, mix together sauce ingredients, cover and chill until needed.
  • Heat grill to medium-high heat, and grill meat patties 4-6 minutes with lid closed, turn, top each with salami and cheeses, and grill until done with lid closed but checking towards end, about another 4-5 minutes. Remove to a plate to rest.
  • When burgers are almost done, lightly spread insides of buns with butter and grill insides until toasted.
  • To Assemble:
  • Top bottom buns with lettuce, then burgers with salami and melted cheese, then 3-4 roasted red pepper rings each. Spread top buns with sauce and place on top.

    • Notes

    This burger can also easily be made indoors in a frying pan or on a grill pan, then topped with the salami and cheese and broiled until cheese has melted. *All in the same pan if using an overproof or cast iron pan.(Buns can also be broiled to toast).
    (You can double the sauce if wanting it spread on both the top and bottom buns, but we didn't think it needed it. And I'm a convicted double-dipper).