Chef Jo's transformed food truck burger is based on a classic from Grill 'Em All, winners of Food Network's The Great Food Truck Race. The truck is the heavy metal brainchild of two longtime buddies who use fresh, local ingredients for their German-inspired beef burger.
High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate, optional
1 3 1/2-oz all-natural lean turkey sausage
4 whole-grain hamburger buns
4 1-oz slices low-fat Swiss cheese
In a food processor, pulse mushrooms, onion and 1 clove garlic until finely chopped. Transfer to a large mixing bowl and add chia seeds, thyme, 1 tsp mustard, salt (if desired), pepper and beef; mix until combined. Shape mixture into 4 1/2-inch-thick patties. Transfer patties to a baking tray lined with parchment or misted with cooking spray, cover and refrigerate for at least 1 hour, or overnight.
Prepare sauerkraut: In a medium saucepan, combine apple, sauerkraut and applesauce. Heat on high until steaming, then reduce heat to medium-high, cover and simmer for 10 minutes, stirring frequently, until sauerkraut wilts and apples soften. Remove from heat, set aside and keep warm.
Meanwhile, prepare aioli: In a small bowl, whisk mayonnaise, yogurt, vinegar, remaining 1 clove garlic and remaining 1 tsp mustard. Cover with plastic wrap and refrigerate until needed.
Preheat a grill or nonstick grill pan to medium-high. If using grill, lightly oil grate with cooking oil. Grill sausage for 10 to 12 minutes, turning once, until lightly charred and fully cooked. Transfer sausage to a cutting board and slice into 8 1/4-inch-thick angled slices. Then grill burgers until juices run clear, turning once, about 10 minutes for medium-well doneness. Set aside and keep warm. Grill buns, cut sides down, until golden brown and toasted.
To serve, spread 1 1/2 tbsp aioli on bottom half of each bun and top with 1 patty, 1 slice cheese, 2 slices sausage and 1/3 cup sauerkraut. Sandwich each with top half of bun.
The most popular variety of Asian pear available in the US is the Japanese Nijisseiki, which is more like a super juicy apple than a pear. It's perfect to offset the rich creaminess of our gorgonzola crumbles!