Pella Chronicle

March 1, 2013

Biscuits and Gravy Burgers

By Clint Brown
The Chronicle

Pella —

Ingredients

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

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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
 

Directions

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.