Method

To assemble the relish. Prepare the grill to medium-high heat.

Place the pepper pieces on the oiled grill, cover, and cook, turning often, till softened, about 6-8 minutes.

Meanwhile, pour the wine in a small saucepan and place on the grill.  Bring to a boil and cook until it reduces to about 1 tablespoon or so.  Remove from heat.

To the saucepan, add the onion, thyme, vinegar, sugar, 1 tablespoon extra-virgin olive oil, and stir. When the peppers are tender, peel away and discard the skin, cut into julienne strips and add to the saucepan.  Mix well and set aside.  

For the Burgers: In a large bowl, mix well the beef, sausage, onion, and thyme.  Divide the mixture into 4 equal portions.  Shape into elongated patties to fit the shape of the baguettes. 

Put the burgers on the grill, cover and cook about 4-5 minutes on each side, or until juices run clear when the center is pierced.  

Near the end of the cooking time, brush the cut side of the baguettes and place on the outer edges of the grill, cut side-down, until lightly toasted.  Try to time this so that the burgers and the rolls are done at the same time.  

To build 'em: Brush a little more extra-virgin olive oil on the cut sides of the baguettes.  On each bottom cut, place a burger; top with equal amounts of the relish, cover with the roll tops and serve.work

Contributor: Junior Trimmer

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