Sausage Burgers

For 4 burgers:

2 Tbsp. extra-virgin olive oil

1/2 lb cremini mushrooms, sliced

1 large onion, quartered lengthwise then sliced

2 Cubanelle peppers, seeded and halved lengthwise, then thinly sliced

Salt and freshly ground black pepper

1/2 C. beef stock

1 lb bulk hot Italian sausage

1 lb ground sirloin

1 Tbsp. grill seasoning

2 large cloves garlic, pressed or grated

A handful flat-leaf parsley, finely chopped

8 deli slices provolone cheese

4 sesame Kaiser rolls, split 

Heat 1 Tbsp. olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
Combine the sausage and sirloin  with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging.

Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 6 min. on each side and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.