Pepper Jam And Herb Ricotta Burger

Ingredients

  • For Herb Ricotta:
  • 3/4 Cup Whole milk ricotta cheese
  • 3 tablespoons Grated parmesan cheese
  • 3 tablespoons Chopped fresh parsley
  • 6 Pitted large black olives
  • 1.5 tablespoons Olive oil in the sun dried tomatoes’ jar
  • 3/8 teaspoon Garlic salt
  • 3/8 Teaspoons Ground black pepper
  • For Patties:
  • 2 lb. Italian hot ground sausage
  • 3/8 teaspoon Salt
  • 3/8 teaspoon Ground black pepper (adjust the amount based on your preferred spiciness)
  • For Others:
  • 6 pieces Sun dried tomatoes in olive oil, drained (store bought)
  • 6 small cloves Garlic
  • 6 tablespoons Unsalted butter, softened
  • 6 Brioche buns, split
  • 1 tablespoon Olive oil for brushing the grill rack
  • 6 slices Provolone cheese
  • 6 tablespoons Red pepper jam (store bought)
  • 48 leaves of Baby spinach

Instructions

  • 1. Turn the gas grill to medium-high.
  • 2. Make herb ricotta. Chop olives. Put ricotta cheese, parmesan cheese, parsley, olives, olive oil in sun dried tomatoes’ jar, garlic salt and 3/8 teaspoon black pepper into a bowl and mix to combine.
  • 3. Chop sun dried tomatoes.
  • 4. Peel and grate garlic cloves then put into another bowl with butter. Mix to combine. Spread garlic butter on both cut sides of brioche buns.
  • 5. Make patties. In a large bowl, put all ingredients for the patties and mix to combine. Divide the mixture into six and shape each into a patty which is little bit bigger than the brioche.
  • 6. Brush the hot rack of the grill with olive oil. Place patties on the grill rack. Cook patties until golden brown. Flip the patties. About 50 seconds before the second sides are grilled, put the cheese on each patty and keep grilling until cheese melt and patties are done or your desired doneness. Take the patties out and place on a plate. Cover with aluminum foil loosely to keep them warm.
  • 7. Put the brioche, cut sides down, on the outer edges of the grill rack. Toast buns until the cut sides are lightly browned.
  • 8. Built burgers. On the bottom of the brioche, spread 1 tablespoon pepper jam, put 8 leaves baby spinach, 1 patty, spread 1/6 of the herb ricotta. Put 1/6 sun dried tomatoes on top and put the top of the brioche to cover. Press top gently. Repeat this with the rest of brioche, pepper jam, spinach, patties, herb ricotta and sun dried tomatoes.