Best Sweet Red Pepper Provolone Burgers Recipes

SAUSAGE-AND-PEPPERS BURGERS

Steps:

• Combine the ground beef, sausage, garlic, oregano, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until just combined. Form into four 3/4-inch-thick patties; set aside.
• Preheat a grill pan or grill over medium heat. Toss the onion and bell peppers with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl. Grill the vegetables, turning occasionally, until lightly browned and tender, about 7 minutes. Transfer to a plate and set aside.
• Brush the grill pan with olive oil. Add the burgers and cook until browned and cooked through, about 4 minutes per side, topping with the cheese and covering during the last 2 minutes.
• Serve the burgers on the buns and top with the onion-pepper mixture, basil and marinara sauce. Serve with chips.

SAUSAGE AND PEPPER BURGERS

Steps:

• Preheat a grill to medium heat.
• Pour the olive oil into a large skillet over a medium-high heat. When the oil is hot, add the bell pepper and onion, then sprinkle with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and just tender, 8 to 10 minutes. Add the garlic and cook until just softened, about 1 more minute. Stir in the pizza sauce and 1/2 cup water, then simmer until thickened but still saucy, about 5 minutes. Set aside and keep warm.
• Combine the beef, sausage, oregano, sage and remaining teaspoon each of salt and pepper in a large bowl. Mix with your hands until well combined. Form into six patties, about 1 inch thick and 4 1/2 inches wide.
• Grill the patties until cooked through, 6 to 7 minutes per side. Top each with a slice of cheese during the last 1 to 2 minutes and cover to melt.
• Serve the burgers on the rolls and top with the pepper and onion sauce, then add the fresh basil.

ITALIAN SAUSAGE AND PEPPER BURGERS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat.
• Preheat an outdoor grill to medium high.
• Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts.
• In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately.

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.