Italian Sausage Burgers with Peperonata & Creamy Tomato Spread
oil-packed sun-dried tomatoes, chopped, reserve 1 1/2 tablespoon oil
5-6 oz. pkg.
garlic & herb spreadable cheese
white balsamic vinegar, divided
red, yellow, and orange bell pepper, cored, seeded and thinly sliced
salt and freshly ground pepper, to taste
Romaine lettuce leaves, optional
ciabatta rolls, split, toasted
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.