Recipe: Italian sausage burger with garlic spinach

Italian sausage is the secret – and the only – ingredient of these spicy and flavorful burgers, perfect for a backyard barbecue.

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In 2011, Nathan Myrold ​​of Seattle, a leading scientist, technologist, inventor, author, and food photographer, released Modernist Food. This remarkable five-volume encyclopedia is based on years of scientific research to dispel widespread misconceptions and to determine the best techniques for preparing food. As one would expect, Myhrvold discovered a lot about barbecue. An important point: Contrary to popular belief, it doesn’t matter if you cook on charcoal or gas.

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“There’s really no difference in taste,” she told GQ Magazine. “There’s less romance about gas flames, but it basically works the same way.” The most popular tips are

1. Crush the aluminum foil around the inside of the barbecue. It promotes infrared radiation, which cooks. Myhrvold likens the effect of foil to looking at one’s reflection in a pair of parallel mirrors. “Food” sees “unlimited copies of fire,” he says. “So it looks like the fire is spreading out over the edge of the grill.” This expands the grill’s “sweet spot” where the heat stays constant, cooking your food more evenly.

2. If you are using charcoal to light a barbecue, pile the brackets in the pyramid so that they have maximum contact with each other. Set them on fire with a propane flashlight, place the flame on their tapered edges to help them catch fire faster. This method eliminates the need for fire lighters. “Light fluids definitely work,” says Myhrvold, “but if you apply too much, you’ll smell it and taste the food.” Once the coal is white, remove it and make a uniform layer.

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3. It’s cooking time. First, dry the food. “If you have water on it outside of your food, you will spend a lot of energy on evaporating that water.”

4. Cooking lean meat or vegetables? Keep them close to fatty meats because the taste of “barbecue” comes from the dripping and burning of fat on coals (the idea that coal itself produces flavor) is a big misconception. If there is no fat meat on hand, just sprinkle on some clear butter. “You can throw a little directly into the fire,” says Myhrvold, “although the advantage of putting it on food is that it drips more slowly on embers.”

5. For steaks like thick meat, first put a hair dryer in the under vent of the barbecue until the charcoal turns red. Next, sift the steaks onto the grill before putting them in the pan and finishing in the low heat oven. “It sounds boring, but if you prefer something other than burning your steak, this is the best way to do it,” says Myhrvold. Use a meat thermometer to find out when it is ready. For steaks, very rare are 50C (122F), rare 52C (126F), medium rare 55C (131F) and medium 60C (140F). “On top of that,” says Myhrvold, laughing, “you shouldn’t do that.”

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Italian sausage is the secret – and only – ingredient of these spicy and flavorful burgers, perfect for backyard barbecue. Since the meat of the sausage is already cooked, all you have to do is remove the can and make it into patties and grill. Anchovy paste adds a strong flavor to topped garlic fried spinach.

When serving spices at a barbecue, use a jumbo muffin tin or pop over pan to add extra ingredients such as ketchup, mustard, flavors and chopped onions. The toppings stay together and there is only one container to clean at the end of the party.

Italian sausage burger with garlic spinach

Derived from Food & Wine: Re-creating classics through food and wine books.

10 ounces (300 ml) baby foster

2 tablespoons (25 ml) extra virgin olive oil, more for brushing

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2 cloves of garlic, chopped.

1 tablespoon (5 ml) anchovy paste (optional)

Salt

1 pound (500 g) sweet or hot Italian sausage (or a combination of both), casing removed

4 pieces of provolone cheese

1/4 cup (50 ml) sun-dried tomato pesto

4 Round Siabta Roll, Distributed and Toasted

In a large pan, bring 1/4 inch of water to a boil. Add spinach and cook, stirring, until it cools, about 1 minute; Remove as much water as possible and press to clean the skeleton.

In the same skeleton, heat 2 tablespoons olive oil until shiny. Add garlic and anchovies paste and cook for 1 minute, stirring, over high heat, until fragrant. Add spinach, season with salt and stir for about 10 seconds.

Light the grill or preheat the grill pan. Using lightly wet hands, make the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over low heat until the bottom is brown and crusty, about 5 minutes.

Turn the burger over carefully. Top with cheese and grill until burgers are cooked and cheese melts, about 5 more minutes. Spread pesto on rolls. Top with burgers and spinach and serve.

Makes 4 burgers.

Hack: Tagging with a toothpick

Try to assign several toothpicks to donations of each level, to tell you the best burgers and steaks of the medium rare at a glance. (For example, one for the medium rare, two for the medium, three for the well done) and putting the appropriate markers on the meat as soon as you leave the barbecue.

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