March 1, 2013
By Clint Brown
The Chronicle
The Zope Gazette
Fri Mar 01, 2013, 03:19 PM CST
Pella —
|
4 |
fresh biscuits, cut in half |
|
1/2 lb |
ground beef, 90% lean |
|
1 lb |
ground italian sausage |
|
1/2 c |
white onion, chopped |
|
1 tsp |
salt |
|
1 tsp |
pepper |
|
FOR THE GRAVY |
|
1/2 lb |
ground italian sausage |
|
1/4 c |
white onion, chopped |
|
2 |
tomatillos, husked and chopped |
|
1 |
jalepeno, chopped |
|
2 Tbsp |
butter, cold
get recipes @ goboldwithbutter.com
|
|
1 3/4 c |
whole milk |
|
1/2 tsp |
salt |
|
1/2 tsp |
pepper |
|
1/2 tsp |
cayenne pepper |
|
3 Tbsp |
flour |
|
1/2 tsp |
garlic powder |
|
4 slc |
pepperjack cheese |
|
1/3 c |
fresh cilantro, for garnish |
|
4 |
pieces jalepeno, for ganish |
1
In a medium bowl, combine ground beef, italian sausage, chopped onion, salt and pepper. Using your hands, mix together and form into patties.
2
Cook patties on medium high heat on a grill or on a grill pan. Cook for about 16 minutes, flipping half way through cook time. Two minutes before they are done, add pepperjack cheese to patties to melt.
3
While burgers are cooking, prepare the gravy. Saute 1/2 pound ground sausage in a skillet. Once cooked remove from skillet and drain. Set aside
4
Add butter, onions, tomatillos, and jalepenos to the skillet. Cook for 6 minutes, until reduced in size. Add back the italian sausage.
5
Sprinkle with flour and whisk in milk, salt, pepper, cayenne, and garlic powder. Bring to a boil, then remove from heat.
6
To plate, slice biscuit in half. Add patty, top with gravy and other half of biscuit. Garnish with cilantro, jalepeno, and lime juice.
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