Grilled Italian Sausage Burgers with Marinated Eggplant, Fried Peppers, Grilled Zucchini and Fresh Slaw
(Recipe serves 6)
1 kg.(2.2 lb) Coarsely ground semi-lean pork
3/4 tbs. Maldon or sea salt
2 tsp. Whole fennel seeds
1-2 tsp. Chili pepper flakes
Served on Crusty country style oval buns, grilled on the BBQ
2 cups Finely shredded cabbage
3 tbs. Extra virgen olive oil
1 tbs. Red wine vinegar
1/2 tsp. Maldon or sea salt
1/2 tsp. Dry parsley
Marinated Italian-style eggplant (or your favourite Antipasto-type marinated vegetables)
Fried red capsicum slices
- Preheat your barbecue to 300º C (575º F).
- Mix the pork with the seasonings and refrigerate until the barbecue comes to temperature. Meanwhile, slice the capsicums into strips and fry slowly in a little extra virgin olive oil with a pinch of salt.
- Prepare the coleslaw by finely slicing the cabbage and mixing with the remaining ingredients. Refrigerate.
- Separate the meat into six equal portions and form into oval patties. When the barbecue comes to temperature, grill the patties for about 4 minutes on either side or until you obtain your desired doneness. Be sure to grill the zucchini and the bread while the patties are cooking.
Tip: Serve with the topping and strained slaw accompanied by hot fries or potato chips.