Grilled Mozzarella-Stuffed Italian Sausage Burgers With Vinegar Peppers Recipe

• 1 1/2 pounds coarsely ground pork
• 1/2 tablespoon cracked black pepper, plus 1/4 cup for crusting, divided
• 1/2 tablespoon kosher salt
• 1/2 tablespoon onion powder
• 3 cloves garlic, very finely minced (about 1 tablespoon)
• 1/2 teaspoon fennel seed, lightly toasted and ground
• 1/2 tablespoon dried basil
• 1/8 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh parsley
• 1 1/2 tablespoons balsamic vinegar
• 4 (1/2-by 2- by 2-inch) squares mozzarella cheese
• 4 large bell peppers, seeds and stems discarded and cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 4 crusty rolls
• 1/4 cup chopped fresh basil
• 1/2 cup ricotta cheese
• 1/2 cup
• or store-bought red sauce

1. Combine pork, 1/2 tablespoon ground pepper, salt, onion powder, garlic, fennel, basil, oregano, paprika, cayenne pepper, crushed red pepper, parsley, and vinegar in a large bowl. Combine using hands and kneading to evenly distribute spices. Place in a resealable bag or container and refrigerate for at least 12 hours.
2. The next day, place remaining 1/4 cup black pepper on a plate. Remove Italian sausage from the refrigerator. Form four equally divided portions around a nugget of mozzarella, creating patties with thick, flat sides. Make sure they are sealed very tightly around the mozzarella. Roll the edges of the patties through the black pepper to crust. Set aside on a large plate.
3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
4. Place bell pepeprs peppers in a 13- by 9- disposable aluminum baking pan. Add olive oil and vinegar, season with salt and pepper and toss to combine. Transfer to the cooler side of the grill. Cover and cook until tender, about 25 minutes.
5. When peppers are about half done, place Italian sausage patties on hot side of the grill. Cover and cook until well charred on first, side, 5 to 8 minutes. Flip and continue cooking until cooked through and cheese on the interior is melted, another 5 to 7 minutes. Transfer to a large plate.
6. Toast rolls over fire until crusty. Remove from grill. Place burger patties on bottom buns. Slather with ricotta, top with red sauce, basil leaves, and peppers, close burgers, and serve immediately.

ground pork, cracked black pepper, kosher salt, onion powder, garlic, fennel, basil, oregano, sweet paprika, cayenne pepper, red pepper, parsley, balsamic vinegar, mozzarella cheese, bell peppers, olive oil, sherry vinegar, crusty rolls, fresh basil, ricotta cheese, red sauce

Taken from www.seriouseats.com/recipes/2014/09/grilled-mozzarella-stuffed-italian-sausage-burgers-vinegar-peppers-recipe.html (may not work)