1/2 pound Johnsonville Mild Italian Sausage (bulk) or 2 sausages, casings removed
1 1/2 pounds 85 percent lean ground round
2 teaspoons minced garlic (ready-to-use in a jar is a time saver)
1 large shallot peeled, finely minced
1/2 cup sun-dried tomatoes packed in olive oil, finely chopped, oil reserved
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper
1 1/2 teaspoons Emerilâ€™s Original Essence
1 (0.6 oz) package Good Seasons Zesty Italian salad dressing
3 or 4 tablespoons vegetable oil, for oiling grill grates
6 fresh Ciabatta rolls or 2 fresh Ciabatta loaves cut into thirds
3 tablespoons oil from sun-dried tomatoes
1/4 cup Colavita Extra Virgin Olive Oil
12 ounce jar Tassos Bruschetta â€“ Mediterranean
6 slices mozzarella cheese
6 slices provolone cheese
6 large tomato slices
Preparing the Patties: In a large bowl, break Italian sausage into pieces. Add ground round, garlic, shallot, sun dried tomatoes, salt, pepper, essence and salad dressing. Mix well but lightly. Try not to handle the mixture too much. Over mixing can change the texture of the meat. Divide the mixture into 6 equal parts. Flatten each piece into desired thickness, rounding off the edges of the burgers. Make a 1/2 inch depression in center of each burger. This will help maintain the uniform flatness of the burgers during the cooking process.
Grilling the Burgers: Oil the grill grates using several folded paper towels. Temperature for charcoal grill should be medium-hot. (You should not be able to hold your hand a few inches above the grate for more than 3 seconds when ready.) Temperature for gas grill should be medium high. When grill is ready, place burgers on grill. After 3 minutes, check burgers. If burgers slide easily on grates flip and cook the other side. Continue cooking the burgers until internal temperature reaches 160 degrees on an instant-read food thermometer. Flip the burgers at least one more time on each side during this time.
Assembling the Burger: Cut the rolls/bread in half horizontally. Remove some of the interior from top and bottom of each. Mix oil from sun-dried tomatoes with olive oil. Brush on each top and bottom. Spread a generous amount of Bruschetta on tops and bottoms. Top with mozzarella cheese. Add burger then provolone cheese. Place a slice of tomato on each. Place tops on burger and serve.