Ingredients:
Burger
- 1 3/4 pounds ground grass-fed beef
- 3/4 pound sweet Italian sausage, removed from casing
- Black pepper
- 8 Martin’s Potato Rolls
Sloppy Sauce
Note: Makes about 1 Quart
- 1 Tablespoons Olive oil
- 1/8 cup chopped onions
- 1/8 cup sweet red peppers
- 4 cloves fresh garlic, chopped fine
- 1 – 8 ounce can each Tomato Sauce & Tomato Puree
- 3/4 cup ketchup
- 1/4 cup light brown sugar
- 1/4 teaspoon hot pepper flakes
- 1/2 pint of IPA
- 1/2 teaspoon each dried basil and oregano
- 1 bay leaf
- 1 cup water
Slaw VegetablesÂ
- 1/2 small head shredded white cabbage
- 1/4 head shredded red cabbage
- 1 grated carrot
- 1/8 sweet thinly sliced onion
- 1 clove finely chopped garlic
- 1.5 chopped green onions
Slaw DressingÂ
- 1 cups mayonnaise
- 1/8 cup white vinegar
- 1/4 cup sweet chili sauce
- 1/8 cup sriracha sauce
- 1/4 cup chopped fresh flat leaf parsley
- pepper and salt to taste
Â
- Servings:Â 8
- Prep Time:Â 1 hour
- This Recipe is:Â Nut Free
- Cook For:Â Dinner, Lunch
- Cuisine Type:Â American
- Author:Â Adapted from George Hirsch
Instructions:
- In a medium mixing bowl, combine beef and sausage meat and mix with a fork
- Do not overwork the meat.
- Divide into 10 equal portions and form into 3/4 inch thick patties
- Use raw meat from 2 of the above formed burgers for sloppy sauce and set aside
- Cover and refrigerate the remaining patties for 1 hour
- In a medium saucepan add olive oil and two burger patties browning lightly; add onions, peppers, and garlic until soft (about another two minutes)
- Add all remaining ingredients and simmer for 45 minutes
- In a medium sized bowl add all the slaw vegetable ingredients. In another medium bowl add the dressing ingredients. Mix the slaw vegetables and dressing together thirty minutes before serving.
- Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once
- Serve on lightly toasted Martin’s Potato Rolls, burger then sloppy sauce and then slaw