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Pork sausage patty, Italian braised beef, provolone, roasted red peppers, giardiniera and garlic aioli served with cole slaw.
Yield: 4 Servings
Hot Giardinera:
2 Tablespoons water
2 Tablespoons white vinegar
¼ teaspoon Kosher salt
1/8 teaspoon granulated sugar
¼ bay leaf
3 Tablespoons cauliflower florets, cut into ½-inch pieces
1 Tablespoon sliced celery
2 Tablespoons peeled carrots, cut into ½-inch pieces
2 teaspoons diced red peppers
2 teaspoons sliced jalapeno peppers
1 ½ teaspoons thinly sliced serrano peppers
2 teaspoons extra virgin olive oil
1/8 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper flakes
½ peeled garlic clove
1 ½ Tablespoons drained whole stuffed olives
Garlic Aioli:
1 to 2 peeled garlic cloves
Canola oil to coat garlic cloves
1 ½ teaspoons lemon juice
1 pinch Kosher salt
¼ cup low fat mayonnaise
¾ teaspoon chopped fresh parsley
1/8 teaspoon ground black pepper
Vinaigrette Cole Slaw:
¾ cup shredded green cabbage
¼ cup shredded red cabbage
2 Tablespoons peeled & shredded carrots
1 Tablespoon diced yellow onion
2 ¼ teaspoons granulated sugar
1 Tablespoon and 1 teaspoon apple cider vinegar
¼ teaspoon celery seed
¼ teaspoon Kosher salt
Chicago-Style Italian Burger:
1/3 cup prepared demi-glace sauce
5 ounces cubed beef
½ teaspoon Kosher salt, divided
¼ teaspoon ground black pepper, divided
3 Tablespoons water
¼ cup low sodium beef stock
1 ¼ teaspoons Italian seasoning
1 ¼ teaspoons granulated garlic
¼ teaspoon dried thyme leaves
½ teaspoon dried rosemary
¼ teaspoon dried sage leaves
1/8 teaspoon dried marjoram leaves
¼ teaspoon ground cloves
¼ teaspoon crushed red pepper flakes
½ teaspoon granulated onion
¼ teaspoon canola oil
1 Tablespoon finely chopped shallots
1 Tablespoon light brown sugar
1-pound ground pork (80/20)
4 (3/4 ounce) slices provolone cheese
4 brioche buns, sliced and toasted
½ cup thinly sliced store-bought roasted red peppers
Eggs, Gluten, Milk, Soy, Wheat
Nutritional Information
