Guest Writer: Sam the Cooking Guy
What makes a burger? This is a good question really. To many people, a burger MUST be some type of ground beef on a bun. To me, a burger is anything in a bun – anything. That’s because I make a lot of burgers, and seldom do they include beef. My only requirement is the bun, and after that it’s anyone’s game.
A chicken burger, shrimp burger, Spam burger and even a ‘veggie’ burger all make the cut for me – not everyone, but definitely for me.
And they should for you too, and not because we need to break down the burger stereotype. But because if you think outside the box, or maybe outside the ‘bun’ you’ll find more creative expression and you’ll build your library, and that’s really the key.
So take this suggestion, or what I will call burger wisdom and go out there and express yourself. And if you’re not feeling expressive, juts make this Italian Sausage Burger, cuz it’s crazy good:
Italian Sausage Burger
1 large red pepper, diced
1/2 large yellow onion, diced
Kosher salt & fresh ground pepper
3/4 pound hot Italian sausage
1/4 cup mayonnaise
3 large basil leaves, chopped fine
1 big clove garlic
2 slices provolone cheese
2 Ciabatta rolls
- Heat non-stick pan, add red pepper, onion, 1 tablespoon olive oil & salt and pepper – cook until well softened, 6-7 minutes – keep warm
- Mix sausage well with 1/2 tablespoon olive oil and season with salt & pepper – form into 2 patties
- Cook until done on both sides (145 degrees is fine), and add cheese when you flip
- While it cooks, combine mayo, basil & garlic – stir well and set aside
- Grill or toast bun and build: bottom bun, basil/mayo, burger, pepper/onion mix, top bun - serve