The Dallas Morning News
RED PEPPER AND BURRATA BURGERS
2 cloves garlic, minced or grated
1⁄2 cup mayonnaise
1 pound lean ground beef (90 percent lean or higher; see notes)
4 ounces fresh spicy Italian sausage, casing removed
1⁄4 cup finely chopped jarred roasted red peppers, drained
1⁄4 cup (1 1⁄2 ounces) grated Parmesan cheese
1⁄2 teaspoon fine salt 6 brioche buns 2 cups arugula (2 ounces)
Fresh basil leaves, for garnish (optional)
2 plum tomatoes (6 ounces total), sliced
2 small rounds burrata cheese (4 ounces total)
In a small bowl, stir together the garlic and mayonnaise. Cover and refrigerate until ready to use.
In a large bowl, gently combine the beef, sausage, roasted red peppers, Parmesan and salt; do not overmix. Divide and shape the mixture into six (1⁄2-cup) patties and press to 3⁄4-inch thickness.
In a large skillet over medium heat, cook for about 7 minutes total, flipping after about 3 minutes, for a medium burger.
To assemble the burgers, spread the garlic mayonnaise on the bottom of each bun and top with some arugula and a couple of fresh basil leaves, if using. Add the burger and tomato slices.
Cut each burrata ball into three pieces and add one piece to each burger, making sure to include the creamy center, and finish with the bun tops.
If you like, use a toothpick to secure a few basil leaves to the top of the bun. Makes 6 burgers.
Notes: The patties also can be made with ground chicken or turkey instead of beef, but these make softer patties, and so they are best made on the stove in a nonstick skillet or a grill pan. The chicken and turkey should be cooked to an internal temperature of 165 F.
If you cannot find burrata, swap in fresh mozzarella instead. Cooked or uncooked patties can be refrigerated for up to 3 days; uncooked ones can be frozen in an airtight container for up to 3 months.