Stuffed Hot Pepper, Sauted Kale & Roasted Garlic Aoili Burger

Ingredients

• 1 Head Garlic, with the Top Cut Off
• 1 Tablespoons Olive Oil
• 1/4 Teaspoons Kosher Salt
• 1 1/2 Cup Mayonnaise
• 1 Tablespoon Fresh Lemon Juice
• 2 Tablespoons Extra Virgin Olive Oil
• 4 Anchovies
• 4 Cloves of Garlic, Crushed
• 1/2 Cup Mascarpone Cheese
• 1/2 Cup Fontina Cheese, Grated
• 1/2 Cup Mozzarella Cheese, Grated
• 2 Tablespoons Grated Romano Cheese
• 2 Tablespoons Italian Style Bread Crumbs
• 4 Hot Banana Peppers, Medium Sized
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Teaspoon Kosher Salt
• 2 Cloves Garlic, Crushed
• 4 Ounces Pancetta, Finely Chopped
• 12 Ounces Chopped Kale
• 4 Tablespoons Extra Virgin Olive Oil
• 1 Teaspoon Kosher Salt
• 2 Cloves Garlic, Crushed
• 1 Pound Ground Sirloin
• 1 Pound Ground Short Ribs
• 1 Pound Ground Brisket
• 3 Teaspoons Kosher Salt
• 1 Teaspoon Course Ground Pepper
• 6 Slices Provolone Cheese
• 1 Large Beefsteak Tomato Cut into 6 Slices
• 6 Kaiser Rolls, Cut in Half
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Course Ground Pepper

Instructions

• Light the grill and preheat it to 400 degrees F.
• Take a piece of heavy duty foil and place the head of garlic with the top cut off in the middle.
• Drizzle the 1 tablespoon of olive oil over the top and sprinkle with 1/4 teaspoon kosher salt.
• Wrap the garlic head tightly with foil.
• Place on the grill with top side up.
• Let sit on the grill for 40 minutes.
• After 40 minutes remove from the grill.
• In a bowl mix with a Wisk the 1 1/2 Cup mayonnaise, 1 tablespoon lemon juice.
• Squeeze the roasted garlic pieces into the mayonnaise and mix further.
• Set aside.
• Place a 10-inch iron skillet on the grill for 3-4 minutes until hot.
• Add 2 tablespoons of extra virgin olive oil.
• Stir the four anchovies in the hot oil for two minutes.
• Remove the oil and anchovy pieces and put in a medium sized bowl.
• Add the 4 cloves of crushed garlic, 1/2 Cup Mascarpone Cheese, 1/2 Cup Grated Fontina Cheese, 1/2 Cup Grated Mozzarella Cheese, 2 Tablespoons Grated Romano Cheese and the 2 Tablespoons of Italian Style Bread Crumbs.
• Combine this with your hands until crumbly.
• Remove 1/2 inch of the stem end of the hot banana pepper, remove the seed core then remove a 1/2-inch from the small end of the pepper.
• Stuff each of the four peppers with the cheese mixture from the large end.
• Press the mixture firmly into the hollowed pepper.
• Put the 10-inch iron skillet back on the grill and add the 4 tablespoons of Extra Virgin Olive Oil when the pan is hot.
• Put the stuffed peppers into the hot oil, sprinkle with 1 teaspoon kosher salt and saute on each of three sides for 2 minutes per side.
• The peppers will get brown and some of the stuffing may come out the top of the peppers.
• Now add the 2 cloves of crushed garlic and saute for an additional 1 minute.
• Remove the peppers from the pan and set aside to cool slightly.
• When the peppers have cooled for about 5 minutes cut into 1/2-inch slices.
• Using the same 10-inch iron skillet, saute the chopped pancetta for about 2 minutes till slightly crispy on the edges.
• Add the 12 ounces of kale and pour the 4 tablespoons of olive oil.
• Sprinkle with 1 teaspoon kosher salt.
• Sautee and stir occasionally for 10 minutes.
• Add the crushed garlic and saute for an additional 1 minute.
• Remove the kale from the pan and set aside.
• In a large bowl combine the ground sirloin, ground short ribs and ground brisket.
• This should be done gently with your hands for less than a minute.
• Form the ground beef mixture into six half pound burgers about 5 inches in diameter.
• Divide the 1 1/2 Teaspoons kosher salt and 1/2 teaspoon coarse ground pepper by sprinkling on each of the six burgers on one side.
• Place the seasoned side down on the grill.
• Season the second side of the burgers with the remaining 1 1/2 teaspoon kosher salt and 1/2 teaspoon coarse ground pepper.
• Close the grill and wait for five minutes.
• Flip the burgers, close the grill and wait an additional five minutes.
• Check the temperature of burgers with a quick read thermometer.
• We want the temerature to read 125 degrees F.
• Divide the sliced stuffed peppers on the six burgers while still on the grill.
• cover each burger with a slice of provolone cheese.
• Cover the grill and let cook for an additional minute.
• Remove the burgers and let stand for five minutes.
• Place the six Kaiser rolls on the grill for about 1/2 minute to toast the buns slightly.
• Remove the buns from the grill.
• Assemble the Burgers.
• Starting with the bottom of the buns, spread 2 tablespoons of the mayonnaise mixture on each of six buns.
• Top with a burger.
• Then add a slice of the tomato, sprinkle the tomatoes of all six burgers by dividing the 1/2 teaspoon kosher salt and 1/4 teaspoon coarse ground pepper evenly over the six tomatoes.
• Divide the sauteed kale between the six burgers.
• Spread 2 additional tablespoons of the mayonnaise mixture on each of the bun tops.
• Place the tops of the buns on top of the burgers.
• Enjoy!