Best The Italian Stallion Burger Recipes

The

Number Of Ingredients 15

1/2 lb. lean ground beef
1/2 lb. mild italian sausage (can sub lean ground beef if preferred)
1/3 cup basil pesto
1 Tbl. frozen butter, grated (optional, but very good!)
1 tsp. finely grated fresh garlic
coarse ground black pepper
1/3 cup mayo
3 Tbl. basil pesto
1 large red cubanelle pepper, sliced into 9 - 12 rings (center membrane and seeds removed) can sub sweet red bell
3 Tbl. soft butter
3 buns, split
9 slices salami
3 thick slices deli mozzarella cheese
3 thick slices deli provolone cheese
three large iceberg lettuce or kale leaves

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.

The Italian Stallion image

Provided by Food Network

Time 25m

Yield 1 burger

Number Of Ingredients 11

1/3 pound bison ground meat, formed into a patty
1 slice Italian mortadella
2 slices Genoa salami
1 slice provolone
White or wheat hamburger bun
Butter, for bun
1 tablespoon hot chopped peppers
Lettuce
Tomato
Pickles
1-ounce Cabernet vinaigrette (1 part extra-virgin olive oil, 3 parts Cabernet vinegar, diced shallots, salt and pepper, to taste)

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.