Italian  Burger






8 ounces sweet Italian sausage 

1 teaspoon dried oregano

  1 teaspoon dried basil  

1/2 teaspoon salt 

1/2 teaspoon fennel seeds, crushed (optional) 

1/8 teaspoon garlic powder   

1 pound  ground sirloin

2 ounces mozzarella cheese, thinly sliced 

6 (2-ounce) Italian bread rolls, split 

3/4 cup prepared tomato-basil pasta sauce   





Remove casings from sausage.

Combine sausage, oregano, basil, salt, fennel seeds, garlic powder, and ground sirloin.

Divide beef mixture into 6 equal portions, shaping each into a 1/2 inch thick patty.



(Be sure to take all safety precautions when using an outdoor grill.)


Place patties on a grill rack coated with cooking spray; grill 5 minutes.

Turn patties over; grill 2 minutes.


Divide fresh mozzarella cheese evenly over patties, and grill an additional 5 minutes

or until a thermometer registers 165.


Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted.


Place 1 patty on bottom half of each roll.

Top each serving with 2 tablespoons sauce and top half of roll.



Serves 6






Garden  Pasta  Salad








1/2 cup (4 ounces) cream cheese

1/4 cup chopped shallots  

  1/4 cup mayonnaise 

2 tablespoons sour cream 

2 tablespoons Dijon mustard   

2 tablespoons lemon juice   

1 tablespoon white wine vinegar

1/2 teaspoon kosher salt 

3/4 teaspoon pepper


Combine ingredients in a food processor, and process until smooth.

Cover and chill.





8 ounces uncooked large elbow macaroni

2/3 cup fresh green peas

  2/3 cup finely diced red bell pepper

2/3 cup finely diced red onion

1/2 cup thinly sliced green onions  

1/4 cup chopped fresh parsley  

1/2 teaspoon grated lemon rind

3 bacon slices, cooked and crumbled


Cook pasta according to package directions.

Add peas during the last 3 minutes of cooking time.

Drain; rinse with cold water.

Drain again.






In a large bowl, combine pasta mixture, bell pepper, red and green onions, parsley and lemon rind.


Toss pasta mixture with half of dressing.


Cover and chill until ready to serve.


When ready to serve, toss salad with remaining dressing,

and sprinkle with crumbled bacon.


Serve immediately.



Serves 8






Bacon  Barbecue  Burgers






1 1/2 pounds ground beef

8 bacon slices

1 (4.5-oz.) jar sliced mushrooms, drained and chopped 

1/2 cup chopped Vidalia or sweet onion  

2 teaspoons olive oil 

1/2 cup bottled honey barbecue sauce, divided 

1 teaspoon salt 

4 sesame seed hamburger buns, toasted  


wooden tooth picks






Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel.

Microwave bacon at HIGH 2 minutes or until edges begin to crinkle and bacon is partially cooked.


Saute mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes

or until tender and liquid is absorbed.

Remove from heat, and stir in 2 tablespoons of barbecue sauce.


Shape ground beef into 8 (5-inch) thin patties.

Place 2 tablespoons of mushroom mixture in center of each of 4 patties.

Top with remaining patties, pressing edges to seal; shaping into 4-inch patties.


Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice.

Secure bacon using wooden picks.

Sprinkle patties with salt.

Cover and chill 10 minutes.



(Be sure to take all safety precautions when using an outdoor grill.)


Grill patties, covered with grill lid, over (medium-high) heat 5 to 6 minutes on 1 side.

Turn and baste with half of remaining barbecue sauce.

Grill 5 to 6 minutes or until beef is no longer pink in center.

Turn and baste with remaining barbecue sauce.

Remove from grill, and let stand 5 minutes.


Remove wooden picks.


Serve burgers on buns, and top with remaining mushroom mixture.



Makes 4 servings







 Salem's Den  Salem 2004 and Beyond  

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