Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage, removed from casings
1 pound fresh ground beef (90% lean)
2 large cloves garlic, minced
1.5 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon fennel seeds, coarsely crushed with flat or knife
1 teaspoon caraway seeds, coarsely crushed with flat or knife
6 slices American cheese
6 slices (thin) corned beef
3-4 tablespoons yellow mustard
6 large soft sesame-seed Kaiser rolls, split
1/2 cup mayonnaise
1/2 small head iceberg lettuce
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Triple Threat Cheese Burgers with Onion, Fennel and Caraway:
1. Prepare a medium-hot fire in a charcoal grill to medium-high heat. Oil grate well with oil-soaked paper towels. Add onion to ice water in a bowl and set aside.
2. In a large bowl, lightly combine Premio Sausage, beef, garlic, salt, pepper, fennel and caraway seeds. Mix lightly and divide into 6 equal portions, then form each into a patty the approximate size of the rolls.
3. Add patties to hottest side of grill and cook for 4 minutes. Turn, add 1 slice of cheese to each and cook for an additional 4 minutes, or until cheese has melted.
4. While cooking second side, cut rolls and place them on lower heat side of grill; grill for approximately 30 seconds or until lightly toasted. Drain onion slices by placing them on paper towels.
5. Assemble burgers: Spread all cut sides of rolls with mayonnaise, add lettuce to bottom half of rolls, burger, a slice of corn beef, yellow mustard and a slice of crisp onion and roll top. Serve.
SERVINGS: 6
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