SAN DIEGO — My first job in Park City Ski Resort in Park City, Utah was at the Corner Store Restaurant. They had an outdoor grill for cooking handmade burgers on the plaza right next to the ski Gondola building. This is where I worked on my early grilling skills while honing my Mogul skiing technique.
Italian Hamburger
- 1 lb. Lean ground beef
- 1 lb. Sweet or spicy Italian sausage
- 1 Red bell pepper, sliced into quarters
- 3 Thick slices sweet onion
- ¼ lb. Mozzarella cheese
- 4 - 6 Artisan buns
- ½ cup Olive oil mayonnaise
- 1 tbsp Chopped Italian parsley
- ¼ tsp Red chili pepper flakes
- 2 tbsp Canola oil
- Kosher salt & pepper
Heat grill to medium high. Mix equal parts of lean ground beef and Italian sausage, form into the size patty you prefer, place. Slice the onion and bell pepper, lightly oil and season with salt and pepper.
Grill the patties 4 - 5 minutes per side, on the turn top with cheese. At the same time, grill the red peppers and onions brushed with oil and seasoned with salt and pepper, 3 - 4 minutes per side.
Toast the buns on the grill, slice the tomatoes, and mix the mayonnaise with red chili pepper flakes in advance. Assemble the burgers as soon as they come off the grill and serve.
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