Italian Meats and Poultry Recipes - Provolone-Stuffed Burgers

Ingredients                      

• 3/4 cup shredded provolone cheese or mozzarella cheese (2 ounces)

• 3 tablespoons tomato paste

• 2 tablespoons snipped fresh basil or oregano or 2 teaspoons dried basil or oregano, crushed

• 1 clove garlic, minced

• 1 1/2 pounds bulk pork sausage

• 2 tablespoons finely shredded Parmesan cheese

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Method:

1. In a small bowl combine provolone, tomato paste, basil, and garlic. Shape pork sausage into eight 1/4-inch-thick patties.

2. Divide cheese mixture evenly among 4 of the patties, placing cheese mixture in center of each patty and leaving a 1/2-inch border around the filling. Top with remaining patties; press edges to seal.

3. Prepare grill for indirect grilling. Test for medium heat above drip pan. Place burgers on grill rack over drip pan.

4. Cover and grill for 20 to 24 minutes or until meat is done (160°F), * sprinkling Parmesan cheese over burgers for the last minute of grilling.

* Note: The internal color of a burger is not a reliable doneness indicator. A pork sausage patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.