The Italian Stallion Burger Recipes

ITALIAN STALLION BURGER

Steps:

• Mix all the ingredients until evenly blended, then place in the spice shaker and use for service.
• Place the red peppers, cauliflower, carrots, celery, serrano peppers, olives, pepper rings, and salt in plastic container. Cover the ingredients with water and let marinate overnight in cooler.
• In the mixing bowl, combine the Italian dressing and red wine vinaigrette, then set the dressing mix aside.
• Drain the veggies, add them back into the container and toss evenly with the dressing mix.
• Season the steak burger on both sides and place on the grill or flat top. Cook the burger patty 3-6 minutes on per side until appropriate temp is reached: Rare: 120-125°F, 3 minutes per side; Medium Rare: 130-135°F, 4 minutes; Medium: 140-145°F, 5 minutes per side; Medium Well: 150-155°F, 6 minutes per side.
• Cut the ciabatta roll in half and place in the vertical toaster or flat top. Place the toasted sides of the roll up on the plate or packaging.
• Spread the basil pesto aioli on the toasted side of the top and bottom roll.
• Top the burger patty with the mozzarella cheese, then place under heat or cover with lid to melt the cheese.
• Place the cooked burger with cheese on the bottom roll.
• Top the burger with the giardiniera mix.
• Serve the burger open face or topped with the top bun.

THE ITALIAN STALLION

Steps:

• In a hot frying pan over medium heat, cook the bison burger to desirable temperature, (best medium-rare). Add the mortadella and salami and top with the cheese. Cover to melt the cheese, about 30 seconds. Toast the bun and spread it with butter. Remove the burger form the pan and put it on the bottom of the bun. Top with hot chopped peppers, lettuce, tomato and pickles. Drizzle with the vinaigrette and cover with the top of the bun. Serve.

THE ITALIAN STALLION BURGER

Steps:

• Place ground beef into a bowl. Add the salt and pepper, diced portobello msuhrooms, chopped basil, and onions into the bowl. Mix thoroughly with hands or kitchen aid mixer, making sure all the ingredients are equally distributed through the meat. Add the wine to the mixture and continue to incorporate into the meat. Divide the mixture into 6 equal balls (approx). One ball at a time, place ball on a plastic cutting board. Place a small plate onto the top of the ball and push down to flatten meat. About 1/2 inch in width, and 5 inches in diameter. Do same with the other 5 balls. Place on tray with parchment paper underneath the burgers. Sprinkle ground coffee evenly on both sides of the burger prior to grilling (approx 1/2 teaspoon per side) Place on grill and cook to desired temperature. Prior to serving on grilled ciabatta, place sliced proscuitto on top of the hamburger, add sliced tomatoes, lettuce, Hellmanns mayonaisse and your (other) favorite condiments. Serve with coleslaw or enjoy by itself.