2 pounds Ground chuck (80% lean)
4 oz Mild Italian sausage
Kosher salt
Ground black pepper
16 ea Hamburger buns - mini
Red Pepper Slaw - recipe to follow
Purple Cabbage Slaw - recipe to follow
Gently mix the ground chuck and sausage in a large bowl. Then form into mini burgers of equal size and thickness, each about ½ inch thick. Season both sides of the burgers with salt and pepper. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill.
Prepare the grill for direct cooking over direct medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the burgers over direct medium heat, with the lid closed as much as possible, until cooked to medium, 3 to 4 minutes, turning once. Top each burger with a slice of cheese during the last minute of grilling time and allow the cheese to melt. During the last 30 seconds grill the buns over direct medium heat until lightly toasted.
Serve the burgers with your topping of choice.
Roasted Red Pepper Slaw
½ cup Roasted red peppers, sliced thinly
½ cup Sun dried tomatoes (dry packed and reconstituted in warm water, then drained) - chopped
2 tbls Basil, finely chopped
3 tbls White balsamic dressing
Put all of the above ingredients in a bowl, toss to combine, and let it sit for about 1 hour before serving. Or you can make it ahead and store it in the refrigerator.
White Balsamic Dressing
8 tbls Extra-virgin olive oil
4 tbls White balsamic vinegar
1/4 tsp Onion salt
½ tsp Garlic salt
½ tsp Freshly ground black pepper
In a small bowl add the white balsamic vinegar, garlic and onion salt, and black pepper. While whisking, slowly add the extra-virgin olive oil. Taste, and adjust seasoning and serve.
Purple Cabbage Slaw
1cup Purple cabbage, thinly sliced
¼ cup Red onion, thinly sliced
2 tbls Basil, finely chopped
4 tbls White balsamic dressing
Put all of the above ingredients in a bowl, toss to combine, and let it sit for about 1 hour before serving. Or you can make it ahead and store it in the refrigerator.
Walnut, Almond and Red Pepper Dip (Paleo Dip)
Makes about 2 cups1 cup Raw almond
1 cup Raw walnuts
1 tsp Ground cumin
1 tsp Italian sea salt
1 (12oz) jar Roasted red peppers-drained
2 ea Garlic cloves, chopped
4 tbls Extra virgin olive oil
2 tbls Basil, torn
2 tsp Fresh lemon juice
2 tsp Sherry vinegar
In a food processor, process the nuts, cumin, and salt until the nuts are finely ground. Then add the peppers, garlic, extra-virgin olive oil, parsley, and lemon juice. Continue to process until smooth consistency.
Cake Truffles
