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Hyacinths & Italian Burgers

February 19, 2011
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canstockhyacinth.jpg hyacinth blue.jpg

When my oldest children were born, friends brought potted hyacinths to the hospital; the aroma was intoxicating, the color deep, deep blue to acknowledge the birth of sons. We moved here 10 years ago & I managed to remember to grab some bulbs from the flowerbed where they had been planted years before. Today the blue hyacinths are sticking their noses up toward the sunshine & warmth we have enjoyed the past few days.

Italian Burgers

We are fortunate to live in a suburban area surrounded by the rolling farmland of Tennessee. Truly fortunate we are that local families choose to raise vegetables & meats in ways that benefit the land & the consumer.

Yippety skippety! It’s delivery day for Rolling Hills Farm, our meat CSA, which means the freezer will be filled with pastured, grass-fed poultry, beef & pork, with fresh eggs in the refrigerator. I also have a standing order for an extra 4 pounds of sausage in addition to the regular 20 pounds of meat.

Looks like we’ll be grilling out this afternoon!

Ingredients:

  • 8 ounces Italian Sausage, casings removed
  • 1 1/2 pounds lean Ground Beef
  • 1 pound Ground Chicken
  • 8 ounces Ground Pork
  • Black pepper to taste
  • 3 Garlic Cloves, minced
  • 2 teaspoons Dried Italian Seasoning, crumbled
  • 1/4 cup oil-packed Sun-dried Tomatoes, drained & minced
  • 1/4 cup Mayonnaise
  • 6 Red Onion slices
  • 1 large Red Bell Pepper, cut into 6 slices
  • 6 slices Provolone Cheese
  • 6 hearty Whole Grain Rolls </li

Instructions:

  1. Mix first 4 ingredients in large bowl.
  2. Season with pepper.
  3. Divide mixture into six 3/4-inch-thick patties.*
  4. Mix tomatoes & mayonnaise in small bowl to blend.*
  5. Preheat grill to medium-high heat; Grill burgers, onions & peppers until burgers are cooked through & onions & peppers are lightly charred, turning occasionally, about 10 minutes.
  6. Move peppers & onions to cool side of grill.
  7. Top burgers with cheese.
  8. Place rolls on grill cut side down.
  9. Cover with lid & cook until cheese melts & buns are heated through, about 2 minutes.
  10. Transfer buns to plates.
  11. Spread mayonnaise mixture over each bun half.
  12. Top with burger, then bell pepper & onion.
  13. Cover with top half of buns & serve.

*Can be prepared 1 day ahead. Cover patties & tomato mayonnaise separately & chill.

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