Italian Sausage Burgers with Peperonata & Creamy Tomato Spread
Italian Sausage Burgers with Peperonata & Creamy Tomato Spread
This burger from Jamie M. of Maple Grove, MN was a winner in our No Ordinary Burger Contest.
Ingredients
- 6
-
1/3
cup
oil-packed sun-dried tomatoes, chopped, reserve 1 1/2 tablespoon oil
-
1
5-6 oz. pkg.
garlic & herb spreadable cheese
-
4
Tbsp.
white balsamic vinegar, divided
-
1
Tbsp.
olive oil
-
1
each
red, yellow, and orange bell pepper, cored, seeded and thinly sliced
-
salt and freshly ground pepper, to taste
-
1/4
cup
golden raisins
-
2
Tbsp.
capers, drained
-
6
Romaine lettuce leaves, optional
-
6
ciabatta rolls, split, toasted
REVIEWS
Directions
-
Heat the grill to medium-high. Place burgers on grill.
-
In a mini processor, combine sun-dried tomatoes, 1/2 tablespoon tomato oil, cheese and 1 tablespoon vinegar.
-
Puree to a slightly chunky spread. Set aside or refrigerate up to one day.
-
In a large non-stick skillet, heat remaining tablespoon of tomato oil and olive oil over medium heat.
-
Add peppers and a pinch of salt and sauté until lightly browned and soft, about 12 minutes.
-
Stir in remaining vinegar, raisins and capers and cook for one minute.
-
Season to taste with salt and pepper and set aside.
-
Spread bun bottoms with cheese spread.
-
Add romaine, burger, peperonata and top bun.