Yooper Sausage Burgers with Mustard-Zin Mayo
- 1/2 cup mayonnaise
- 3 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons Sutter Home Zinfandel
- 2 teaspoons kosher salt
- 1 teaspoon red pepper flakes
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 pounds ground pork, preferably pork butt
- 1/4 cup Sutter Home Zinfandel
- 2 tablespoons olive oil
- 1 large onion, cut into quarters and thinly sliced
- 1 large red bell pepper, cut into matchsticks
- 1/4 teaspoon kosher salt
- 2 to 3 tablespoons vegetable oil, for brushing on the grill rack
- 6 round Italian or French bread rolls, split
- 6 thin slices mozzarella cheese
- 6 thin slices provolone cheese
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make the mayonnaise, whisk the mayonnaise, mustards, and Zinfandel in a small bowl. Cover with plastic wrap and set aside.
To make the patties, combine the salt, pepper flakes, cinnamon, black pepper, clove, and nutmeg in a small bowl. Place the ground pork in a large bowl and drizzle the Zinfandel on top. Sprinkle the seasoning mixture on top then work the wine and seasoning into the pork, handling as little as possible. Shape into 6 patties to fit the rolls. Cover loosely with plastic wrap and set aside.
Add the olive oil to a 10-inch fire-proof skillet and place on the grill rack. Add the onion, bell pepper, and 1/4 teaspoon salt to the skillet, cover, and cook 15-20 minutes or until cooked through, stirring occasionally. Remove the pan from the heat and keep warm.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until done to preference, 5 to 7 minutes on each side for medium. During the last 2 minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly and top each patty with one slice each of the mozzarella and provolone to melt.
To assemble the burgers, spread a generous amount of the mayonnaise over the cut sides of the rolls. On each roll bottom, place a grilled patty, then an equal portion of the onions and peppers. Add the roll tops and serve.