• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Mushroom Stuffed Sausage Burgers with Peppadew Peppers

**(What’s that? Another dish with sausage and peppadew peppers? Well, yes. I made my cooking “to-do” list at the beginning of the week. I had been craving sausage, but I was cooking for one until tonight when Matt came over. Rather than get stuck with a whole pot of leftovers, I cooked my white beans with sausage on Tuesday night and saved the remaining ingredients for a completely different dish a few days later. So you hardly recognized it, right?)**

Matt loves burgers. I like them too, because I enjoy warm sandwiches. Burgers are easy (and easy to make healthy if you like with lean meats like turkey and chicken and meat substitutions like grated veggies, beans, or portobello mushrooms). I’ve made quite a few types of burgers, but this is one of my all time favorites. Instead of turning to any of my go-to meats or meatless standbys, I used another of Matt’s favorites: sausage. I removed the casings, seasoned the meat, and stuffed the patties with mushrooms and herbs. We finished it off with leftover peppadew peppers for an all-around tasty and Italian-esque burger. It would be great with other toppings, too: sauteed peppers and onions, spinach, mozzarella cheese – get creative! This is a good basic canvas to work with.

Mushroom Stuffed Sausage Burgers with Peppadew Peppers

Served 4.
Leftover Potential: If youre only serving 1 or 2, freeze the meat formed into patties. Then you have a burger whenever you want!

1 lb Italian sausage (I used hot turkey sausage), casings removed
1/2 onion, minced
3 cloves garlic, minced
2 Tbsp Worcestershire sauce
3 Tbsp ketchup
2 Tbsp Dijon mustard
1 egg
1/4 cup bread crumbs
salt and freshly ground pepper

1/4 cup mushrooms, minced
1 Tbsp basil, chiffonade
2 tsp rosemary, chopped

2 Tbsp olive oil
4 toasted whole wheat buns
1/2 cup peppadew peppers, diced

1. In a large bowl, combine the sausage, onion, garlic, Worcestershire, ketchup, mustard, egg, and bread crumbs. Season with salt and pepper.
2. In a small bowl, combine the mushrooms, basil, and rosemary.
3. Form the sausage mixture into balls. Make a hole in the center, and stuff with mushroom mixture. Form the sausage into patties.
4. In a saute pan, heat the olive oil over medium heat. Add the patties and cook until browned on both sides and cooked through. If you’ve made thick patties, it’s best to cook them for 4-5 minutes per side, then finish them in a 375 degree oven until they are cooked through, 7-10 minutes more.
5. Serve the burgers on toasted buns with the peppadew slices.

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