This one is inspired by America itself, but maybe a little by NYC, one of my absolute favorite destinations because it is so diverse and the food is amazing.A melting pot burger that reflects some of my food favorites, this one is like a burger and fries with hints of Italian, a little Hispanic style heat, all in a Cuban style burger – a Frita. Good beef, flavorful sausage, California cheeses, and fresh ingredients make this one a winner. A surprise center in the burger adds interest and more flavor and the shoestring potatoes are inspired by a tapas restaurant known for their fries. The overall burger is so much more than the sum of its parts. A truly American melting pot burger – Pass that Sutter Home Zinfandel and enjoy!
Non-stick spray or oil for grill
6 fresh cheese ravioli (and salted water to cook it)
1/3 cup California mascarpone cheese
1/3 cup jarred Arrabbiata/spicy tomato pasta Sauce
1 tbsp. Tabasco Chipotle
4 oz. crumbled/bulk hot Italian sausage
2 lbs. ground beef chuck
1/3 cup Sutter Home Zinfandel
2 tsp. salt
3 cups frozen frenchfried shoestring potatoes
1/3 cup Colavita Extra Virgin Olive Oil (in mister)
1/2 tsp. California style grlic powder/Granulated garlic
1/2 cup grated California Romano cheese
8 oz. burrata cheese (can substitute fresh mozzarella)
6 large Cuban or torta rolls, split
2 cups shredded Lettuce
1/2 cup shredded fresh basil
1/2 cup drained Sliced Peperoncini
2 cups Naturesweet cherry tomatoes, sliced
Heat grill to medium-high heat. Coat grill with non-stick spray or oil.
Boil the ravioli in salted water as directed; drain.
Mix mascarpone, sauce, and Tabasco; reserve.
Gently combine the sausage, ground chuck, Zinfandel, and salt. Form into 12 thin patties. Place a ravioli in center of 6 patties and top each with another patty, pressing edges to seal.
Spread potatoes on an oiled mesh grilling basket. Grill until crisp, turning as needed, about 10 minutes. Move to side of grill . Mist with olive oil and sprinkle with garlic and romano cheese. Keep hot until burger assembly.
Grill burgers directly on well-oiled grill while potatoes are grilling, about 3 minutes per side, topping with cheese , and toasting the rolls last couple minutes of grilling.
Spread the rolls with the mascarpone/sauce mixture, then lettuce and basil. Top each bottom portion with a burger, a few pepperoncini rings and tomatoes, then about 1/2 cup of the fries. Close with top of roll and serve immediately.