| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Hot Italian sausage; casings removed |
| 8 |
oz |
Ground pork |
| 3 |
|
Garlic cloves; pressed |
| 2 |
ts |
Dried Italian seasoning; crumbled |
| 1/4 |
c |
Minced drained oil-packed sun-dried tomatoes |
| 1/4 |
c |
Mayonnaise |
| 4 1/2 |
|
Inch-thick onion slices |
| 1 |
lg |
Red bell pepper; quartered lengthwise |
| 4 1/4 |
|
Inch-thick slices provolone cheese |
| 4 |
|
Onion rolls; cut horizontally in half |
INSTRUCTIONS
Mix first 4 ingredients in large bowl. Season with pepper. Divide mixture
into quarters. Shape each into 3/4-inch-thick party. Mix tomatoes and
mayonnaise in small bowl to blend. (Can be prepared 1 day ahead. Cover
patties and tomato mayonnaise separately and chill.)
Prepare barbecue (medium-high heat). Grill burgers, onions and peppers
until burgers are cooked through and onions and peppers are lightly
charred, turning occasionally, about 10 minutes. Move peppers and onions to
cool side of grill. Top burgers with cheese. Place rolls on grill cut side
down. Cover with lid and cook until cheese melts and buns are heated
through, about 2 minutes. Transfer buns to plates. Spread 3/4 tablespoon
mayonnaise mixture over each bun half. Top with burger, then bell pepper
and onion. Cover with top half of buns and serve.
Makes 4
Bon Appétit Too Busy To Cook
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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