INGREDIENTS:

1 pound bulk Italian sausage, mild or hot
½ cup Italian style bread crumbs
¼ cup shallots, finely diced
½ cup Sweetwater Valley, Italian Pesto, shredded
1 egg, beaten
Salt and pepper to taste

DIRECTIONS:

In a large mixing bowl, combine all ingredients (with the exception of the cheese) and mix thoroughly.

Form into 8 patties, about 1-inches thickness. Place 1-2 Tbsp. of cheese on 4 of the patties. Place the remaining 4 patties on top of the four with cheese. Squeeze the sides of each patty to secure the cheese within the burger. Refrigerate, covered, for one hour.

Cook patties over a medium hot direct grill, with grill top down, for about 8 minutes. Flip and cook another 6 minutes or until burgers reach an internal temperature of 160° F.

Note: If preparing under the broiler, use a broiler pan, to allow excess grease to drain.

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