George Hirsch’s Sloppy Giuseppe Burger
1 3/4 pounds ground beef, short rib blend, 80/20 lean / fat ratio
3/4 pound sweet Italian sausage, removed from casing
freshly ground black pepper to taste
8 Martin's Sandwich Potato Rolls
In a 2-quart mixing bowl, combine beef and sausage meat and mix with a fork, taking care not to overwork the meat. Divide into 8 or 10 equal portions and form into 3/4 inch thick patties. Use raw meat from two of the above formed burgers for sloppy sauce. Cover and refrigerate for 1 hour.
Preheat the grill to medium-high. Place the burgers on a hot grill and cook about 3-4 minutes per side, turning once.
Serve on lightly toasted Martin’s Potato Rolls, first peppers, burger, sloppy sauce, and slaw. Serve extra Sloppy Sauce on side with plenty of napkins.
Note: If you don’t see ground short rib beef in your butcher shop, by all means ask for it. Whenever you’re mixing any ground meat product, it’s a good practice to have the meat and bowl well chilled. Not only will a chilled bowl cut down on bacterial growth, it will help bind the meat. If possible, use a metal bowl for mixing the ingredients and place it in the freezer beforehand. If your kitchen is warm, place the bowl over a bowl of ice when you’re incorporating the meat with the spices.
Accompaniments: Martin’s Potato Rolls, mix of sweet & hot vinegar peppers, sloppy sauce, sriracha slaw
Recipe courtesy of George Hirsch: http://chefgeorgehirsch.com