The Italian Stallion Burger Recipes

THE "ITALIAN STALLION" BURGER

Steps:

• 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.

ITALIAN STALLION BURGER

Steps:

• Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.
• Place the red peppers, cauliflower, carrots, celery, serrano peppers, olives, pepper rings, and salt in plastic container. Cover the ingredients with water and let marinate overnight in cooler.
• In the mixing bowl, combine the Italian dressing and red wine vinaigrette, then set the dressing mix aside.
• Drain the veggies, add them back into the container and toss evenly with the dressing mix.
• Season the steak burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes on per side until appropriate temp is reached: Rare: 120-125°F, 3 minutes per side; Medium Rare: 130-135°F, 4 minutes; Medium: 140-145°F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.
• Cut the ciabatta roll in half and place in the vertical toaster or flat top. Place the toasted sides of the roll up on the plate or packaging.
• Spread the basil pesto aioli on the toasted side of the top and bottom roll.
• Top the burger patty with the mozzarella cheese, then place under heat or cover with lid to melt the cheese.
• Place the cooked burger with cheese on the bottom roll.
• Top the burger with the giardiniera mix.
• Serve the burger open face or topped with the top bun.

THE ITALIAN STALLION

Steps:

• In a hot frying pan over medium heat, cook the bison burger to desirable temperature, (best medium-rare). Add the mortadella and salami and top with the cheese. Cover to melt the cheese, about 30 seconds. Toast the bun and spread it with butter. Remove the burger form the pan and put it on the bottom of the bun. Top with hot chopped peppers, lettuce, tomato and pickles. Drizzle with the vinaigrette and cover with the top of the bun. Serve.

ITALIAN HAMBURGERS

Steps:

• Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties. , In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired.

THE ITALIAN STALLION BURGER

Steps:

• Place ground beef into a bowl. Add the salt and pepper, diced portobello msuhrooms, chopped basil, and onions into the bowl. Mix thoroughly with hands or kitchen aid mixer, making sure all the ingredients are equally distributed through the meat. Add the wine to the mixture and continue to incorporate into the meat. Divide the mixture into 6 equal balls (approx). One ball at a time, place ball on a plastic cutting board. Place a small plate onto the top of the ball and push down to flatten meat. About 1/2 inch in width, and 5 inches in diameter. Do same with the other 5 balls. Place on tray with parchment paper underneath the burgers. Sprinkle ground coffee evenly on both sides of the burger prior to grilling (approx 1/2 teaspoon per side) Place on grill and cook to desired temperature. Prior to serving on grilled ciabatta, place sliced proscuitto on top of the hamburger, add sliced tomatoes, lettuce, Hellmanns mayonaisse and your (other) favorite condiments. Serve with coleslaw or enjoy by itself.