Lean Beef & Sausage Burgers W/ Pickled Fennel 'n Pepperonata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
INGREDIENTS1 large bulb fennel, very thinly slicedAbout 1/2 cup plus 1 tablespoon white wine vinegar or white balsamic vinegar, divided3 Tbsp plus 1 tsp Splenda dividedSalt and pepper2 Tbsp extra virgin olive oil (EVOO), plus more for drizzling3 large bell peppers (1 each red, yellow and orange), seeded and chopped1 red onion, chopped3 large cloves garlic: 2 thinly sliced + 1 crushed, divided12 oz Jimmy Dean Reduced Fat Pork Sausage16 oz Ground Beef (93/7 or leaner)1-1/2 Tbsp smoked sweet paprika (about a palmful)1 Tbsp fennel seeds (about a palmful), crushed with the flat side of a knife1 Tbsp granulated garlic (about a palmful)1 Tbsp granulated onion (about a palmful)1 Tbsp freshly rubbed sage (about a palmful)2 Tbsp butter / Can't believe it's not butter6 Ciabata rolls, split1/4 cup grated Parmigiano Reggiano cheeseA generous handful of basil leaves, shreddedServes 6
PREPARATION
Place the fennel in a storage container with a lid. In a small saucepan, bring about 1/2 cup vinegar, 1/4 cup water, 3 tablespoons Splenda and 1 teaspoon salt to a boil until the salt and Splenda dissolve. Pour over the fennel; cover and refrigerate for at least 1 hour (Prep time).
Pre-heat an outdoor grill or a grill pan to medium-high. In a skillet, heat 2 tablespoons EVOO (Extra Virgin Olive Oil), two turns of the pan, over medium-high heat. Add the bell peppers, red onion and sliced garlic; season with salt and pepper. Cook until tender, 7-8 minutes. Sprinkle the bell peppers with the remaining 1 teaspoon Splenda and 1 tablespoon vinegar. Stir for a minute more and turn off the heat.
Season the ground pork and beef with salt, pepper, paprika, fennel seeds, granulated garlic, granulated onion and sage; mix well. Form the meat into four burgers and drizzle with about 1 tablespoon EVOO.
Add to the grill or grill pan and cook through, turning once (about 10-12 minutes).
In a small saucepan, heat the butter and crushed garlic in a drizzle of EVOO over low heat to infuse the flavors (2-3 minutes).
Pre-heat the broiler and lightly toast the rolls.
Set the roll bottoms aside.
Brush the roll tops with the garlic butter and sprinkle with the cheese. Broil until the cheese is lightly browned (about 1 minute).
Place the basil on the roll bottoms. Top with the peperonata, sausage patties, drained pickled fennel and roll tops.
Serving Size: 4 burgers on Ciabata + fennel & pepperonata
Place the fennel in a storage container with a lid. In a small saucepan, bring about 1/2 cup vinegar, 1/4 cup water, 3 tablespoons Splenda and 1 teaspoon salt to a boil until the salt and Splenda dissolve. Pour over the fennel; cover and refrigerate for at least 1 hour (Prep time).
Pre-heat an outdoor grill or a grill pan to medium-high. In a skillet, heat 2 tablespoons EVOO (Extra Virgin Olive Oil), two turns of the pan, over medium-high heat. Add the bell peppers, red onion and sliced garlic; season with salt and pepper. Cook until tender, 7-8 minutes. Sprinkle the bell peppers with the remaining 1 teaspoon Splenda and 1 tablespoon vinegar. Stir for a minute more and turn off the heat.
Season the ground pork and beef with salt, pepper, paprika, fennel seeds, granulated garlic, granulated onion and sage; mix well. Form the meat into four burgers and drizzle with about 1 tablespoon EVOO.
Add to the grill or grill pan and cook through, turning once (about 10-12 minutes).
In a small saucepan, heat the butter and crushed garlic in a drizzle of EVOO over low heat to infuse the flavors (2-3 minutes).
Pre-heat the broiler and lightly toast the rolls.
Set the roll bottoms aside.
Brush the roll tops with the garlic butter and sprinkle with the cheese. Broil until the cheese is lightly browned (about 1 minute).
Place the basil on the roll bottoms. Top with the peperonata, sausage patties, drained pickled fennel and roll tops.
Serving Size: 4 burgers on Ciabata + fennel & pepperonata
Nutritional Info Amount Per Serving
- Calories: 583.9
- Total Fat: 26.5 g
- Cholesterol: 88.3 mg
- Sodium: 607.4 mg
- Total Carbs: 52.3 g
- Dietary Fiber: 5.6 g
- Protein: 34.5 g