Meatballer burger

CHEF SCOTT FROM FLIP BURGER'S THE MEATBALLER
 
PATTY
1 LB GROUND PORK
1 LB GROUND BEEF
1 LB GROUND VEAL
3 EGGS
.5 C CHOPPED PARSLEY
.5 C PANKO OR BREAD CRUMBS
.5 C PARMESAN
.25 C MINCE GARLIC
 
SEASON WITH SALT AND BLACK PEPPER AND GRILL.
 
MARINARA
 
ADD 2 TBSP  EVOO TO SAUCE POT AND ADD 2  CLOVES OF GARLIC, SLICED, SLIGHTLY BROWN, ADD  1  - 32 OZ CAN  OF ITALIAN WHOLE PEELED CANNED TOMATOES(HAND CRUSHED),  SIMMER OVER LOW HEAT FOR 1 HOUR STIRRING OCCASIONALLY
 
OLIVE AND PEPPER SALAD:
 
.5 C KALAMATA OLIVES
.25 C  SLICED PEPPERONCINIS
.25 C JULIENNE RED BELL PEPPER
.25 C PICKLED CAULIFLOWER
.25 C JULIENNED CARROTS
TORN BASIL
1 TSP RED PEPPER FLAKES
1TBSP  BALSAMIC VINEGAR
2 TBSP EVOO
SALT AND PEPPER

BALSAMIC MAYO, MAYO WITH REDUCED BALSAMIC VINEGAR ADDED
 
BUN, MAYO, PATTY, MARINARA, PROVOLONE,  OLIVE AND PEPPER SALAD W/ BASIL.  ENJOY!

GDA Cooking - September 27, 2012