Tuesday, October 2, 2012
What do you do when you feel like a hearty bowl of spaghetti yet your husband feels like a juicy burger? You combine them (of course) to create a sensational Spaghetti Burger! Thanks Rachael Ray for letting me kill two birds with one stone with this quirky, yet awesome, burger combo. (It's all about the compromise, I tell you).
On the same note, this burger is spicy and the real deal. I served it with roasted eggplant wedges to keep it balanced. I'll definitely be making it again and again.
1 lb ground beef
1 lb sweet Italian Sausage, casings removed (I used 1/2 lb hot turkey sausage)
2 cups cooked spaghetti, coarsely chopped
1/2 cup plus 2 tbsp grated Parmesan cheese
1/2 cup jarred marinara sauce
4 tsp finely chopped garlic (about 3 cloves)
1 tbsp Cajun seasoning blend
6 tbsp butter, at room temperature
12 slices sourdough (I used sourdough hoagies, scooped out)
**Sky's addition: sliced provolone and extra marinara sauce for topping
In a large bowl, combine the beef, sausage, and spaghetti. Add the parmesan cheese, marinara sauce, 2 tsp garlic and the Cajun seasoning. Mix well and form into 6 oval-shaped patties.
Preheat the stovetop grill (or grill pan) on medium heat. In a small bowl, mix the butter and remaining 2 teaspoons garlic. Spread the butter on both sides of each bread slice and grill until toasted, 1 to 2 minutes per side. Set aside. Grill the patties for 6-7 minutes per side. Top the bread slices with a patty, sliced cheese and a dollop of heated marinara sauce. Set the remaining bread slices into place.
Serve with roasted eggplant wedges or baked french fries.
Recipe courtesy of Rachael Ray