BURGER OF THE MONTH: TUSCAN TRIO
June 8, 2012
It’s time once again to fire up the grill for the Grilling.com Burger of the Month offering. This month we’re turning to Italy for a beef, veal and pork burger topped with roasted red peppers, marinara sauce and fresh mozzarella. Mangia!
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground veal
2 cloves garlic, minced
2 tsp dried Italian seasonings
Salt and course ground pepper to taste
½ cup prepared marinara sauce, heated
6 slices mozzarella cheese
Fire roasted red peppers (recipe follows)
6 semolina rolls, split and toasted
Blend beef, veal, pork, garlic and Italian seasonings together in a bowl before forming into six patties. Sprinkle both sides of burger patties liberally with salt and pepper.
Grill burgers 5-6 minutes per side until thoroughly cooked through (165-170 degrees internal temperature), adding 1 slice of mozzarella to each during the last 3 minutes. Spread marinara sauce evenly on top and bottoms of the semolina rolls. Place roasted red peppers on the bottom rolls, add the burger, and finish with the top bun.
Fire Roasted Red Peppers
1 large bell pepper
¼ cup balsamic vinegar
Salt and ground pepper to taste
Grill red pepper over high heat turning frequently until softened and charred. Remove from heat and place in a plastic zip top bag for 10 minutes to cool. Remove skin, core and seed and cut lengthwise in to strips. Return to zip top bag, add balsamic vinegar, salt and pepper and refrigerate for at least one hour.