Sausage Burgers on Rye with Caramelized Onions and Parmesan Crisps

Here's a great one for your Memorial Day cookouts! Editor's Note: I am leaving today for a short vacation in a cabin at the Lake Cushman Resort - Hoodsport on the Hood Canal (which is famous for their oysters), and won't have computer access. A Heart Felt THANK YOU to all the men and women who paid the ultimate sacrifice in service to our country!!!

Sausage Burger:
(serves 6)

Olive oil cooking spray
Parchment paper
2 large Spanish onions, thinly sliced
12 oz. extra-lean ground beef
2  3 oz. all natural lean fresh Italian turkey or chicken sausages, casings removed
1/2 sweet* onion, grated
3 cloves of garlic, minced, divided
1/8 t. fennel seeds*
2 T. Dijon mustard, divided
1/8 t. sea salt
1/3 cup plain Greek yogurt or sour cream*
1/3 cup drained and chopped jarred roasted red bell peppers (water packed)
2 T. chopped fresh flat-leaf parsley
Fresh ground pepper, to taste
6 T. grated Parmesan
High heat cooking oil, as needed
6 slices dark whole grain rye bread
3 lightly packed cups baby arugula
2 vine-ripened tomatoes, sliced

Prepare caramelized onions: Mist a large, nonstick skillet with cooking spray and heat on med. high. Add Spanish onions and cook, stirring frequently for 1-2 mins. until fragrant. Reduce heat to med. low and continue to cook, stirring occasionally until sticky and light caramel in color. Remove from heat and set aside to cool for 10 mins. Meanwhile, prepare patties: In a large bowl, gently mix together beef, sausage, fennel, grated onion, 2 cloves of garlic, 1 T. Dijon, and salt. Shape mixture into 6 1/2" thick patties and transfer to a parchment-lined baking sheet.(Tip: if your rye bread is oval, shape patties to match). Cover and refrigerate for at least an hour to overnight. Prepare red pepper spread: In a small food processor, puree red pepper, yogurt, bell peppers, parsley, and remaining 1 T. Dijon until smooth. Season with black pepper. Transfer to a small bowl, cover, and refrigerate. Prepare the Parmesan crisps: Preheat oven to 400. Spoon 1 P Parmesan n a circle on a parchment-line baking sheet and gently pa down to flatten. Repeat with remaining Parmesan, spacing about 1" apart. Bake for 3-5 mins., until golden brown and crisp. Cool to room temp. and set aside. Heat an outdoor grill to med.-high., and lightly oil grate with cooking oil. (Note, a nonstick grill pan will work here, too). Grill patties for 6-8 mins., turning halfway, until juices run clear and an instant-read thermometer registers 165 when inserted in the center. Just before burgers are finished cooking, grill bread on both sides until lightly crisp. Divide half of red pepper spread among bread slices. Divide arugula, patties, remaining red papper spread, tomatoes, caramelized omnions and Parmesan crisp on top. LONG recipe, but the smiles will be worth the effort!!

"Search for deep treasures as you go through this day." Have a wonderful, FUN, and SAFE weekend!! See ya Tuesday.

Love,

MM