If you love a good quality flavorful burger, then this one is for you. We like to make our burgers with ground beef and a little Italian sausage added to it. That gives it extra flavor as well as juiciness. The tomato spread brings a whole other sweet and savory layer that will make your taste buds sing with happiness.
Yield 2-3 Burgers
1 lb. grass-fed ground beef
¼ lb. ground Italian sausage
Salt and Pepper
1 Tbsp olive oil
2 garlic cloves, minced
½ a small red onion, finely chopped
1 28oz, can tomatoes, chopped
½ cup balsamic vinegar
2 Tbsp honey
⅛ tsp nutmeg
¼ tsp cinnamon
3 Tbsp brown sugar
½ tsp dry ginger
⅓ lb. crimini mushrooms, stems removed and sliced
3 Tbsp butter
Provolone cheese
Brioche Buns
Mayonnaise
Gently combine the beef and the sausage. Form the meat into 2-3 patties, depending on your preference. Sprinkle both sides with salt and pepper. Place in the refrigerator until ready to use.
Heat a medium-sized skillet over medium heat. Add the olive oil, garlic, and onion and sauté until the onions are translucent. Add the tomatoes with their juices, vinegar, honey, nutmeg, cinnamon, brown sugar, and ginger. Simmer on low, often stirring until the liquid has evaporated, and the spread has thickened, approximately 20 minutes. Salt and pepper to taste. Cool and serve at room temperature.
In a medium-sized skillet, heat the butter on medium-high heat. Add the mushrooms and sauté until they are lightly golden brown. Do not stir too often, or they will not caramelize properly. Once they are done, remove them from the heat.
Heat your grill to medium-high heat. Place your patties on the grill and cook, flipping only once and adding the cheese. Once you reach your desired doneness, remove them from the heat and tent them with aluminum foil for 5 minutes to rest. The more you flip them back and forth or press them down, the dryer your meat will become.
Build your burger with the bun, mayonnaise, burger, tomato spread, and mushrooms.
Just Salt It, and enjoy!
