I have a foodie friend names Kita, who happens to have 2 food blogs, Pass the Sushi and Girl Carnivore, she’s a somewhat fanatical off road biker (in a good way), digs comic books (I can’t let my husband meet her) knows how to cook meat better than anyone I have come across on the web (ser-i-ous-ly!) and is an all-around-super-cool-chick! Kita had the idea do a month-long-series on burgers to celebrate Burger Month…as soon as I heard that…I was in! We gathered some awesome food bloggers, some fantastic sponsors and now we bring you #BurgerMonth…Creative & delicious burgers and some fun prizes too, including an awesome gift box of spices from my FAVORITE online store, The Spice House!
Have fun checking out the 31 days of #BurgerMonth!
As an East Coast gal, for me, one of the very best things about the early signs of Spring is the first day you fire up your grill from its Winter nap and have the first burger of the year!
OMGosh…is anything better than a burger pulled off of the grill? I mean really??
Everyone has their version of the perfect burger. For some, its the same exact burger dressed the same way forever. For others, its a frozen patty straight out of the box (hey I am not gonna judge) and for others its the adventure that trying out just about any imagined concoction, combination or creation that someone can dream up!
I like to experiment, and a few years ago I decided to add loose ground sausage to burgers I was making that day and the feedback was amazing – people went crazy (and still do) wanting to know just what was in my burgers! Since then, I do that often as the basis of a beef burger. I add 50% loose ground sausage to the amount of meat…so to 1 pound of freshly ground beef, I add 1/2 pound of loose ground sausage. That yields 4 nice sized burgers. The addition of the sausage, changes the texture of the burger a bit…in a good way and adds SUCH moistness and flavor! It’s the kind of thing that makes you start to wiggle in your seat and do the happy food dance!
These Sausage & Beef Burgers with Roasted Tomatoes and Pesto are simple yet spectacular…the burger itself with the sausage is wonderful, nestled over-top some beautiful homemade or store-bought pesto and topped with a nice thick slice of mozzarella cheese they are brought to the next level! If you want to make it even more special…slice some tomatoes, brush them with a bit of seasoned olive or grapeseed oil and roast them, NOW you have a restaurant quality burger…actually better than many restaurants…I promise!
I SO hope you enjoy this one – it truly is special.
Remember…the best ingredients will make the best burgers. So head to your farmers market for the ground beef that they literally grind just before you buy it (or grind it yourself).
A huge thanks to all of the fun bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth , El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese
Sausage & Beef Burgers with Mozzarella Roasted Tomatoes and Pesto
2 pounds freshly ground beef
1 pound of freshly ground loose sausage
2 TBS Worcestershire
Kosher salt & pepper (don’t be shy…listen to Gordon Ramsey and season it up)
8 – 1/4 inch slices Mozzarella cheese
1-1 1/2 cups pesto (store-bought or homemade)
Roasted Tomatoes (recipe follows)
Your choice of roll
Allow your meat sit at room temperature 15-30 minutes. In a work-bowl, combine your beef and sausage, add in the Worcestershire, salt and pepper, combine with your fingertips until the sausage and beef are mingles. Form into 8 patties. I made a “snowball” then with the palm of my hand flatten them a bit. Then a trick I have always done to ensure the center of the burger is cooked to perfection is I use my thumb or finger knuckle and make an indentation in the center of the burger. Grill over med-high heat until done to your liking. Once I flip my burger (after about 4-5 minutes, I lower the heat to med to finish the cooking…helps keep it nice and juicy). Just before the burger is done, top with mozzarella cheese, allowing it to begin to melt for about a minute or so. I usually top it, cook for a minute, turn off the grill close the lid and let it sit another minute. Spread pesto onto the bottom of your roll, top with the burger, top your burger with roasted tomatoes and serve…Mmmm-mmmm-mmm!
Colleen’s Notes: No one wants a hockey puck on a roll, do your best to never overcook a burger…under cooked is better than overcooked since you can always fix that and if you get your meat freshly ground from your farmers market or butcher – you don’t have to worry so much about cooking it all the way through – I like a pink middle. Just my two cents.
2 Large tomatoes
2 cloves garlic, minced
1/4 cup grapeseed or olive oil
Kosher salt & pepper
Slice your tomatoes on the thicker side, about 1/4 of an inch. Place them on an oiled baking sheet. In a small ramekin or bowl, combine garlic, oil and seasoning. Liberally brush over top each tomato. Pop the tray in the oven, turn it on to 325 and allow them to roast for 20 minutes. Oh…and try not to eat them all before you use them, lol!
Disclosure: I was not compensated to do this post – I just thought it would be fun to join in with 30 other fabulous food bloggers and share burger recipes to celebrate #BurgerMonth