place on the grill. Cook until blistered and charred on all sides. Remove peppers and cool until easy to handle. Peel off the skin, remove the


seeds and slice into longs strips. Place peppers in a bowl. Add


sliced garlic and touch of salt. Cover with olive oil. Heat a large skillet with oil


over medium high heat until it shimmers; then add the sliced onions and stir. Cook the onions until wilted


and opaque. Add salt and pepper. Add the sugar and balsamic vinegar. Continue cooking and stirring


until the onions have nicely caramelized; then set aside.


Combine all the patty ingredients well – the grated parmigiano cheese, Italian seasoning, eggs, salt and pepper – but not the bleu or gorgonzola cheese. Do not over-mix the meat or it


will be tough. Roll into 4 six-ounce


meatballs. Flatten out the meatballs into patties. Brush a little oil on both sides and place on the grill. Cook for 4–5 minutes on


each side for a medium burger.


Add the caramelized onions on top of the burgers. Then place the bleu or gorgonzola cheese. Close the lid on the grill to melt


the cheese.


Now you are ready to build your burger with the toppings. Other


Vince Pucci is the owner of Cabotto’s Fine Italian Cuisine Restaurant in Stittsville.


popular toppings in place of the grilled red peppers are grilled Portobello mushroom caps or grilled eggplant.


6th Annual Merrickville Motorcycle show


June 28, 2015


MAIN STREET WEST, MERRICKVILLE 10 am - 5pm


People’s Choice • BBQ • DJ • vendors • 50/50 Draw Proceeds to CHEO


Sponsored by


Moncion’s Your Independent Grocer Riverside South Ottawa Sidecar Cafe & Ice Cream Parlour and 92.3 Jack FM


www.mvmcshow.com


www.bounder.ca


BOUNDER MAGAZINE 31


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