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Sausage Burgers with Grill-Roasted Peppers
Pork shoulder has a richness and depth that most ground chuck just
cant match. Grilled until the juices run clear, it still makes
a succulent burger every time.
For the burgers:
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2 |
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pounds coarsely ground pork shoulder |
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2 |
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teaspoons salt |
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1 |
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teaspoon paprika |
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1 |
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teaspoon ground red pepper |
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1 |
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teaspoon ground fennel |
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4 |
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hamburger buns |
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4 |
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slices fontina cheese |
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1 |
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bunch arugula or soft lettuce |
Grill the bell pepper over Direct Medium heat until evenly charred
on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove
the pepper from the grill and place in a paper bag: close tightly. Let
stand 10 to 15 minutes to steam off the skin. Remove the pepper from
the bag and peel away the charred skin. Cut off the top and remove the
seeds. Cut the pepper into strips. Set aside.
To make the burgers: In a small bowl combine the burger ingredients.
Add 1/4 cup of water and mix. Shape the meat into four patties of equal
size and thickness. Grill over Direct Medium heat until the juices run
clear, about 10 minutes, turning once halfway through grilling time.
During the last 30 seconds, grill the buns over Direct Medium heat until
lightly toasted.
Serve the burgers hot on the toasted buns and top with cheese, grilled
peppers, and lettuce.
Makes 4 servings.
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