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The San Gennaro Burger
June 28, 2008
Adapted from the May 2008 issue of The Rosengarten Report. Copyright 2008 by David Rosengarten.
Recently, someone made me a "burger" out of fresh Italian sausage meat - which was good, but made me miss the beefy taste of a real burger. Then the flash of intuition crackled: why not mix a little fresh Italian sausage meat into a good hamburger? The result was terrific: a meaty, beefy burger with an extra dimension. Give it a try; I'm sure you'll agree that it's a really wonderful hybrid.
Special meat preference: home-ground meat really improves this burger.
Special cooking preference: grill
Special condiment preference: fried peppers and onions, ketchup.
Makes 4 classic burgers
Blend 1-1/4 pounds chopped meat well with 1/2 pound deskinned sweet or hot fresh Italian sausage (you might prefer to use sausage that has been frozen, because the burger will be medium-rare). Shape into 4 patties that are about 1/2" thick. Grill until medium-rare.
Serve on warmed rolls with about 1/4 cup of fried peppers and onions on each burger. Dab with a moderate amount of ketchup.
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