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Pepper & Potato Burger

Peppers and potatoes are a staple in many Italian homes and definitely was a staple in mine. Roasted or fried they are the perfect accompaniment to any main dish on the table. Sometimes sausage was added to make it more of a meal and bread was always on hand to soak up all the infused olive oil. I wanted to turn this childhood favourite into a burger, why? because I like burgers. Enjoy!


PEPPERS, POTATOES, SAUSAGE PATTY AND PROVOLONE BURGER

Recipe by Mark Calaminici | Food Loves Company

Serves 2


Ingredients

Mayonnaise, to taste

Bomba calabrese sauce, to taste

Oil, for frying

1 medium-large Yukon gold potato, peeled and cut into small chunks

1 cubanelle pepper, cut into small strips (any pepper you like will work)

1/4 of a medium red onion, sliced into strips

Salt, to taste

Freshly cracked pepper, to taste

Chili flakes, to taste, optional

Dried oregano, to taste

2 sausages (sweet, mild or hot), casing removed and formed into patties

4 slices of mild provolone

2 burger buns, toasted


Method


1. For the bomba mayo, combine bomba sauce and mayo, mix to combine and set aside in the fridge. Adjust the ratio to your tastes. I usually do a 2 to 1 ratio of bomba to mayo.


2. In a pan on medium-high heat, add enough extra virgin olive oil to cover the pan. Once oil is hot, add potatoes and fry until golden brown and you’re able to pierce a knife through the potato. Add the peppers, onions and season with salt, freshly cracked pepper and chilli flakes for heat. Continue to fry until the peppers and onions are tender. Covering with a lid for a few minutes will soften everything up, almost to a mushy state. It’s personal preference whether you want crispy and tender peppers or soft potatoes and soft peppers. Just before removing from the pan, add oregano and mix and continue to cook for a couple more minutes. Remove and set aside.


3. Remove the sausage from the casing and form sausage into 4oz patties. Place in a large skillet over medium heat and cook each side for 3-4 minutes per side. Once you flip the patty add the provolone cheese on top and let melt while finishing cooking the sausage patty. You can cover the pan with a lid to help melt the cheese even more. Remove patties to a plate and in the same pan, toast the buns.


4. Lay toasted brioche bun on work surface. Add sausage patty on the bottom half of bun. Add the pepper and potato mixture on top. Spread a generous amount of bomba mayo on the top half bun. Enjoy!




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