Grilled Sausage Burrito Recipes

GRILLED VEGGIE BURRITOS

Steps:

• Prepare a grill for medium heat.
• Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
• Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
• To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
• 2012 Ree Drummond, All Rights Reserved

GRILLED SAUSAGE PATTIES

Steps:

• Combine ground pork, red wine, garlic, salt, parsley, paprika, rosemary, white pepper, and black pepper in a bowl and mix until evenly combined; do not overmix. Let sit in the fridge at least 4 hours, preferably overnight, in order for flavors to meld.
• Preheat an outdoor grill over medium-high heat.
• Divide the meat into 4 equal portions and form into patties. Cook on the preheated grill about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

GRILLED SAUSAGE BURRITO

Steps:

• Preheat grill and lightly oil grate.
• Place whole bell peppers on the grill. Cook, turning occasionally until evenly charred. Place into a plastic bag and allow to cool. Place sausages on the grill. Brown on all sides, then move over to indirect heat and allow them to cook through, about 10 minutes.
• Heat black beans in a small saucepan over medium heat until heated through. Remove from heat and drain off liquid. When peppers are cool enough to touch, peel off skin, remove seeds and stem, and chop. Transfer peppers and beans to a medium bowl, and stir in salsa. Set aside.
• When sausages are done, slice into 1/2 inch rounds, and stir into the pepper mixture. Place tortillas on the grill to warm, about 20 seconds. Spoon the sausage filling onto each tortilla, and sprinkle lettuce on top. Layer with sour cream and guacamole as desired.

GRILLED SAUSAGE BURRITO

Steps:

• Preheat grill and lightly oil grate.
• Place whole bell peppers on the grill. Cook, turning occasionally until evenly charred. Place into a plastic bag and allow to cool. Place sausages on the grill. Brown on all sides, then move over to indirect heat and allow them to cook through, about 10 minutes.
• Heat black beans in a small saucepan over medium heat until heated through. Remove from heat and drain off liquid. When peppers are cool enough to touch, peel off skin, remove seeds and stem, and chop. Transfer peppers and beans to a medium bowl, and stir in salsa. Set aside.
• When sausages are done, slice into 1/2 inch rounds, and stir into the pepper mixture. Place tortillas on the grill to warm, about 20 seconds. Spoon the sausage filling onto each tortilla, and sprinkle lettuce on top. Layer with sour cream and guacamole as desired.

GRILLED BURRITOS

Steps:

• Brown ground beef and drain.
• While browning ground beef, cook instant rice according to box directions.
• Warm refried beans in small saucepan.
• In a frying pan mix ground beef, enough water to just cover bottom of pan and taco seasoning mix.
• Stir well.
• Cook covered for 5 to 10 minutes until meat and sauce are combined.
• Add cooked rice and kidney beans to meat mixture.
• Cook until warmed throughout.
• Warm tortilla shells in microwave for 10-12 seconds.
• Cover center of shell with refried beans.
• Add meat mixture, then cheese, sour cream, taco sauce and whatever other ingredients you prefer.
• Fold over one side of tortilla, then fold in both ends.
• Finally fold over the other side of tortilla.
• Carefully place tortilla folded side down on a warm/hot frying pan or griddle.
• Let brown then turn over and brown other side.

GRILLED BREAKFAST BURRITO

Steps:

• Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry potatoes until almost cooked through, then add onions and peppers, continuing to cook until vegetables are tender. Drain, set aside.
• In the same skillet, melt butter or margarine over medium heat. Scramble eggs, adding potatoes, vegetables, and sausage during the last few moments of cooking. Add salt and pepper to taste.
• Top each tortilla with cheese and part of the egg mixture, roll into a burrito. Spray a hot grill (I use a family size George Foreman) with cooking spray. Grill for approximately 10 minutes or until lightly browned.
• Serve hot with homemade Pico De Gallo, salsa, sour cream, or perhaps Spanish rice and refried beans.

GRILLED ITALIAN SAUSAGE

Steps:

• Heat a cast iron skillet over medium-high heat. Add sausage and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes.
• Transfer sausage to a plate, leaving juices behind in the skillet. Add onions and red bell pepper; cook and stir until brown and tender, 5 to 10 minutes.

GRILLED SAUSAGE BURRITO

Steps:

• Preheat grill and lightly oil grate.
• Place whole bell peppers on the grill. Cook, turning occasionally until evenly charred. Place into a plastic bag and allow to cool. Place sausages on the grill. Brown on all sides, then move over to indirect heat and allow them to cook through, about 10 minutes.
• Heat black beans in a small saucepan over medium heat until heated through. Remove from heat and drain off liquid. When peppers are cool enough to touch, peel off skin, remove seeds and stem, and chop. Transfer peppers and beans to a medium bowl, and stir in salsa. Set aside.
• When sausages are done, slice into 1/2 inch rounds, and stir into the pepper mixture. Place tortillas on the grill to warm, about 20 seconds. Spoon the sausage filling onto each tortilla, and sprinkle lettuce on top. Layer with sour cream and guacamole as desired.