Made these last night with the female
can either be done on the grill or in a cast iron skillet(what i used last night)
Makes 4 burgers
whatcha need
1.25 lbs of ground meat ( I used 80/20 beef and pork combo with 2:1 beef to pork ratio)
1/2 cup diced tomatoes (fresh or canned)
1.5 tbsp minced garlic
half a yellow onion, diced
1.5 cups of matchstick pepperoni (cut trident sized pieces)
5 oz. fresh mozzarella, cut into 4 slices
4 good buns (ciabatta paired real nice)
olive oil
salt and pep
Beer (for drankin')
preparation (1 hour)
- about an hour before combine the two types of ground meat (if your butcher hadn't already done it for you) in a mixing bowl and form 4 same sized patties
- lay you patties in wax paper and mash them down to where they're about 1/2 to 2/3 of an inch thick but still keep their figure (you need surface area)
- liberally season both sides with fresh ground pepper and sea salt
- cover the burgers, set on plate and put in the fridge for an hour
cookin' (20-22 minutes)
- warm your skillet or pan to medium heat, then add 2 tablespoons of olive oil
- when the oil is hot throw the chopped up pepperoni and cook for roughly 5 to 6 minutes, stirring frequently
- when done, remove pepperoni bits from pan and set on paper towel lined bowl to sit
- with oil and grease in skillet add your onions and garlic, stir frequently for 5 minutes
- then add your tomatoes and pepperoni back to this mixture and cook for two minutes stirring frequently
- using a slotted spoon remove contents and place in a bowl
NOW TIME FOR THE BURGERS
- if cooking in skillet, cook for 5 minutes on one side and 2 on the other for medium to medium rare, after two minutes spoon out pepperoni/tomato/onion mixture on burgers that want them, keeping some on the side for post cooking and top with a slice of cheese per burger, cover for 2-3 minutes and place on toasted bun
- if cooking on the grill, preheat to medium to medium high heat, same cooking times on each side, and with toppings, toast the buns on the grill right after you finish putting the toppings on the burgers
- slide burgers into their respective buns and add more pepperoni mixture if desired
- feel free to top the burgers with spinach, arugula, roasted red peppers slices and balsamic ketchup(dank)
- you should be about 3-4 beers deep if you started drinking when the roni hit the skillet
I believe this would be a kick ass slider topper for a tailgate
8 days
WFP
