BURGER PIZZARIO WITH FRIED KETTLE CHIP CRUSTED MOZZARELLA
Roasted Tomato Coulis
6 medium vine ripe cluster tomatoes
3 tablespoon Extra Virgin Olive Oil
1 teaspoon season salt
1 whole garlic bulb
1 teaspoon Extra Virgin Olive Oil
1/8 teaspoon season salt
8 ounce package of fresh mozzarella
5 ounce package of Roasted Red Pepper with Goat Cheese Kettle Chips
2 lbs Angus ground chuck
Â½ lb spicy Italian pork sausage
Â½ cup fresh grated Parmigiano Reggiano
2 teaspoon season salt
2 garlic cloves minced
Roasted Tomato Coulis, cont.
1 tablespoon fresh pesto
Â½ teaspoon season salt
8 cloves roasted garlic
Â½ cup Sutter Home Merlot
3 ounces washed baby arugula
1 tablespoon extra virgin olive oil
Â¼ cup fresh grated Parmigiano Reggiano
6 medium shallots
1 teaspoon Extra Virgin Olive Oil
Â¼ teaspoon season salt
Vegetable oil for seasoning the grill
Â¼ cup extra virgin olive oil
1-8 ounce jar roasted red peppers
2 14-ounce prepared Boboli Pizza crust
4 tablespoon fresh pesto
Preheat a gas grill to a medium-low setting.
To prepare the roasted tomato coulis, slice the tomatoes in half, removing the stems and seeds. Drizzle the tomatoes with the olive oil and sprinkle each tomato with season salt. Place the tomatoes in an oven proof pan, cut side up, and set aside.
To prepare the roasted garlic, cut off the top Â¼ inch to Â½ inch of the garlic bulb. Remove any of the loose skin from the bulb. Drizzle the garlic clove with the olive oil and sprinkle with the season salt. Wrap the garlic bulb in aluminum foil, leaving space around the bulb for steam.
Place the garlic pouch and the pan with the tomatoes on the grill. Cover and cook for approximately 1 hour.
To prepare the fried mozzarella, slice the mozzarella into Â¼ inch slices and set aside. Lightly wisk one egg in a bowl and set aside. Place the kettle chips into a gallon size zip lock bag and crush the chips to a breadcrumb like consistency. Dip each piece of mozzarella into the egg and then coat with the crushed Kettle Chips. Place the prepared mozzarella into a sealed container (single layer only) and set aside to keep cold.
To prepare the patties, add the ground chuck, spicy Italian sausage (remove casings if necessary), parmigiano reggiano, season salt, and garlic to a large mixing bowl. Combine the ingredients, while handling the meat as little as possible to avoid compacting. Form the mixture into one large patty to fit the size of the Boboli pizza crust. Loosely wrap the patty in plastic wrap and set aside to keep cool until ready to grill.
To finish the tomato coulis, remove the tomatoes and garlic from the grill. Turn the gas grill to a medium-hot setting. Remove the skins and any remaining seeds from the tomatoes and place into a mini food processor. Add the pesto, season salt, and 8 cloves of the roasted garlic to the mini food processor. Pulse the mixture to incorporate all ingredients. Place the mixture into a 10-inch fire proof sautÃ© pan and place back on the grill. Add the Merlot and simmer for approximately 15-20 minutes to reduce the mixture. Mixture should be reduced to a marinara like consistency. Remove mixture and set aside to keep warm. Preheat a 10-inch cast iron skillet on the grill prior to cooking the patty.
To prepare the arugula salad, remove the stems from the aurgula and place into a bowl. Add the olive oil and parmigiano reggiano, and toss lightly. Set aside to keep cool.
To prepared the shallots, slice the shallots in half and drizzle with the olive oil and sprinkle with season salt. Place in a bowl and set aside.
When the grill is ready, brush the grill rack with vegetable oil and place the patty on the grill. Place the shallots on the grill next to the patty. Cook the patty, turning only once, until done to preference, 5 to 7 minutes on each side for medium. A large spatula or flat cookie sheet may be used to flip the burger. The burger may be placed in a flexible grill basket to turn as well. While flipping the burger, flip the shallots as well. When the patty is ready, remove and place on a tray and loosely cover with foil to keep warm. Remove the shallots and rough chop and mix into the arugula salad.
Turn the heat to high directly under the cast iron skillet. Add Â¼ cup olive oil and heat. Place the roasted red peppers on the other side of the grill under a medium-low heat. When the oil is ready, place the prepared mozzarella into the hot oil and fry on each side for approximately 20 seconds. Remove the fried mozzarella and place on a plate with napkins to absorb the oil and loosely cover with foil to keep warm.
To prepare the Boboli, remove the Boboli from the package and spread 2 tablespoons of pesto to the insides of each piece of bread. Lightly toast the bread on the grill for approximately 30 seconds on both sides to get good grill marks.
To assemble the burger, lightly spread the tomato coulis to the bottom half of the bread to cover the bottom. Add the burger patty, roasted red peppers and fried mozzarella. Place a small dollop of the tomato coulis on top of each piece of fried mozzarella and then place the arugula salad on top. Add the top half of the bread. Cut the completed burger into six slice (like a pizza) and serve.