Sweetredpepperprovoloneburgers Recipes

HOT SAUSAGE BURGERS WITH BROCCOLI RABE AND PROVOLONE

Steps:

• In a large bowl, combine the pork, red pepper flakes, paprika, fennel, sage, onion, garlic and salt, to taste. Form the meat into 4 patties, put on a plate and coat with a drizzle of extra-virgin olive oil.
• Heat a small pot over medium-low heat and add the brown sugar, Worcestershire, vinegar, tomato sauce and black pepper, to taste. Simmer until the mixture becomes a thick steak sauce consistency, about 15 minutes.
• Add a couple inches of water to a medium skillet over medium-high heat. Bring to a boil, then salt the water and add the broccoli rabe. Cook for 5 minutes, then drain. Transfer the broccoli rabe to a cutting board and chop it into 2-inch pieces. Set aside. Return the skillet to the stove over medium heat and add 1 tablespoon of extra-virgin olive oil. Stir in the chopped garlic and the broccoli rabe. Saute for 2 minutes, then season with a few grates of nutmeg, to taste.
• Heat a drizzle of extra-virgin olive oil in a skillet over medium-high heat, add the patties and cook for 5 to 6 minutes on each side. Top the patties with a slice of provolone during the last minute of cook time and tent with foil to melt.
• Divide the broccoli rabe on the bottoms of the rolls and top with the cheesy sausage patties. Slather some of the warm sauce on the roll tops and cover the burgers. Serve the burgers on individual plates with a few chips alongside.

PORTABELLA MUSHROOM BURGERS WITH RED PEPPER MAYONNAISE

Steps:

• Place mushrooms into a large resealable plastic bag; add soy sauce, balsamic vinegar, and garlic. Seal bag and shake to combine ingredients; marinate mushrooms at room temperature for 2 to 3 hours, turning bag occasionally.
• Preheat grill for medium-high heat and lightly oil the grate.
• Place red bell pepper onto the grate and grill until the skin is blistered and charred, turning often, about 10 minutes. Transfer pepper to a bowl and cover with plastic wrap; let pepper cool. When pepper is cool enough to handle, remove and discard skin, stem and seed the pepper, and chop.
• Mix pepper into mayonnaise in a bowl and stir in cayenne pepper. Chill red pepper mayonnaise until serving time.
• Grill marinated mushroom caps until browned and juicy, about 6 minutes per side. Serve mushrooms on buns, topped with red pepper mayonnaise.

PROVOLONE BURGERS

Steps:

• In a bowl, combine the first seven ingredients.
• Crumble beef over mixture; mix well.
• Shape into eight patties.
• Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear.
• Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted.
• Grill rolls cut side down for 1-2 minutes or until toasted.
• Top with lettuce& burgers.

ROASTED RED SWEET PEPPER, PROVOLONE AND RICOTTA PUFFS

Steps:

• Unfold pastry sheets onto a lightly floured surface.
• Cut each sheet into nine 3" squares, set aside.
• For filling, stir together rest of ingredients, except last 2, in a medium bowl til combined.
• Place spoonfuls of filling onto one side of each square.
• Moisten the edges of each square with a little bit of milk, fold over and press edges with fork tines to seal.
• Cut slits in top of each pastry bundle.
• Brush each with milk and sprinkle with grated romano cheese.
• Place bundles onto parchment-lined cookie sheet(s).
• Bake in 400 degree oven about 20 minutes or til golden.
• Cool on wire rack for 5 minutes before serving. Serve warm.
• Makes 18 pastries.