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Recipe by Jamie Purviance

Sausage Burgers with Grill Roasted Pepper

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    22 to 25 mins

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    22 to 25 mins

the Ingredients

20151023095408 Row Pork 10
  • 1 medium red bell pepper
  • Patties
  • 2 pounds / 910 grams coarsely ground pork shoulder
  • ¼ cup / 60 milliliters water
  • 2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon ground fennel seed
  • 4 hamburger buns, split
  • 4 slices Fontina cheese, about 1 ounce each
  • 1 bunch baby arugula or tender lettuce

Instructions

  • 01 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 02 Brush the cooking grates clean. Grill the pepper over direct medium heat, with the lid closed, until the skin is blackened and blistered all over, 12 to 15 minutes, turning occasionally. Place the pepper in a small bowl and cover with plastic wrap to trap the steam. Set aside for at least 10 minutes, then peel the skin from the pepper, discard the stem and seeds, and cut into thin strips. Set aside.
  • 03 Mix the patty ingredients, and then gently form four patties of equal size, each about 4 inches wide and 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (160°F), about 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
  • 04 Build each burger on a toasted bun with a patty, grilled peppers, cheese, and arugula. Serve warm.
Ingredients
Instructions