Real Pizza Burgers

Date Prepared: 02/14/11

This recipe was based on no particular recipe. Rather, it was an experiment to recreate a high school cafeteria favorite, the pizza burger. It was a compromise between a sausage pizza and a juicy hamburger. I wasn't interested in having just another burger and figured I would try something I have missed for so many years. I'm not disillusioned to think it is gourmet, yet, but it resulted in an interesting derivation to the typical beef patty.

Real Pizza Burgers

Italian sausage mixed with Sirloin gives a moist, juicy burger

Recipe:
1 pound Ground Sirloin
1/2 pound bulk hot italian sauage
1/2 cup red onion, diced
3 tablespoons fresh basil, chiffinade
1/4 cup parmesan cheese, finely shredded
1 1/2 teaspoon ground black pepper
Provolone cheese, sliced
Bruscetta topping

Heat grill to 350F-400F. In a large bowl, mix all ingredients completely. Gently form patties and place on grill. Sear the burgers on the grill cooking for approximately 6 minutes on each side. In the last few minutes add 2-3 tablespoons of Burscetta topping and a slice of provolone. Remove burgers from grill and rest for 5 minutes before serving.

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Difficulty: Easy - This recipe is a beginner-level recipe. No particularly difficult techniques are required.

Accessibility: Common - The ingredients used for this recipe should be available at most grocery stores.

Visual Appeal: The burgers got some excellent color from the grill and had a nice juiciness when cut. The color of the bruscetta topping and fresh basil brightened an otherwise ordinary-looking burger.

Overall Taste: Depending on your capacity for heat, these burgers might be a bit too much. The hot variety of Italian sausage had an unexpected level of heat. However, the flavor of the sausage did provide the "pizza" element that I had hoped. A milder variety might have allowed for the flavor of the basil and onion to be enjoyed but was not altogether unenjoyable.

Overall Experience: The preparation was simple and the result was good first time and as reruns, so, all-in-all, the recipe seemed to be successful. Future preparations might include some refinement, though currently undetermined.