Italian Sausage and Peppers Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 pounds ground Italian sausage
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small white onion, sliced
Vegetable oil, for brushing the grill rack and rolls
6 ciabatta rolls – sliced in half horizontally
6 tablespoons tomato sauce



Prepare a medium-hot fire in a charcoal grill with a cover. To make the patties, divide sausage into six equal portions and handling the meat as little as possible to avoid compacting it, mix well. Form the portions into patties, approximately 1 inch thick. When the grill is ready, brush the rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (6-8 minutes on each side for medium) or until internal temperature reaches at least 170 degrees F. During the last 5 minutes of grilling, toss the peppers and onions in grill basket until tender-crisp. Meanwhile, brush cut side with olive oil and place rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread 1 tablespoon tomato sauce on each roll bottom and top each with a patty, 1/4 cup peppers and onions and roll top. Serve. Makes 6 burgers.