Sausage burger with fresh chiles and creole tomatoes on ciabatta (as seen on the cover of Food & Wine)
Sausage patty:
2.5# Finely ground pork shoulder
2T chopped fresh garlic
1T salt
1t white pepper
1t black pepper
1t chili flakes
1/2t cayenne
1/4c balsamic vinegar
1t fresh dried oregano
1t fresh dried thyme
Mix together and form into 6 patties
Chiles
6-8ea Fresh paprika or Anaheim chiles
1ea sprig of rosemary
4ea slivered cloves of garlic
1/2C extra virgin olive oil
Roast chiles on grill then place in plastic bag to steam.
Peel and julienne peppers.
Simmer for 10 minutes with olive oil, rosemary and garlic.
Strain oil and set aside. To assemble. Fixings:
2ea loaves of ciabatta
3ea creole or beef steak tomatoes
1//2# baby red mustard greens (or arugula)
1/2C whole grain mustard
6ea slices of fontina or piave cheese Grill sausage patties til done (about 4-5 minutes each side) put cheese on top just before they are finished to melt cheese. Cut ciabatta to fit sausage patty and spread reserved olive oil inside the cuts. Grill til crispy. Spread some good mustard on bottom half of bread, place sausage patty, top with fontina, and chiles, greens, and tomatoes. You may substitute any sausage for this recipe, one of my favorite andouille is from Poche’s in Breaux Bridge, LA. | 
